Italian Lasagna Recipe
In this recipe, we'll show you how to make an authentic Italian lasagna that will have your taste buds singing "amore".
Add to Collection
Not a Member? Join Meal Social to Save This Recipe & Create Collections!Sign Up in 1 minute to access FREE member's only features!
Already a member? Sign In
Equipment
- Large Pot For Boiling Pasta
- Large Skillet For Making The Sauce
- Baking Dish 9x13 Inch
Ingredients
- 8 oz Lasagna Noodles
- 1 lb Ground Beef
- 1 Onion Chopped
- 3 Garlic Cloves Minced
- 1 can Crushed Tomatoes (28 Oz.)
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/4 cup Butter
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 1/4 tsp Ground Nutmeg
- 1/4 cup Parmesan Cheese Grated Grated
- 2 cups Mozzarella Cheese Shredded
- Salt To Taste
- Black Pepper To Taste
Instructions
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium-high heat until it is browned. Add the chopped onion and minced garlic and cook for another 2-3 minutes, until the onion is translucent.
- Add the can of crushed tomatoes, dried basil, and dried oregano to the skillet. Stir everything together and season with salt and black pepper to taste. Bring the sauce to a simmer and cook for 20-30 minutes, until it has thickened and the flavors have melded together.
- In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to make a roux. Gradually whisk in the milk, stirring constantly, until the mixture has thickened. Add the ground nutmeg and grated Parmesan cheese and stir everything together.
- Preheat the oven to 375°F.
- To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Add a layer of lasagna noodles on top of the sauce. Spread a layer of bechamel sauce over the noodles, and then sprinkle some shredded mozzarella cheese over the bechamel. Repeat the layers until you've used up all the ingredients, ending with a layer of meat sauce and shredded mozzarella cheese on top.
- Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for another 25 minutes, until the cheese is melted and bubbly.
- Let the lasagna cool for 5-10 minutes before slicing and serving.
Notes
Slow Cooker Instructions:
Lasagna can be made in a slow cooker by layering the ingredients in the same way as the oven-baked version. Cook on low for 4-6 hours or on high for 2-3 hours.
Nutrition
Serving: 0.25lasagnaCalories: 600kcalCarbohydrates: 38gFat: 34gSaturated Fat: 17gCholesterol: 125mgSodium: 880mgFiber: 3g
Save This Recipe & Create CollectionsSign Up in 1 minute to access FREE member's only features!
Already a member? Sign In
Like Us on Facebook!https://www.facebook.com/mealsocial