Italian > Lasagnas

Creamy Béchamel Lasagna Recipe

Ingredients with Measurements:
- 1 pound lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon olive oil

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking meat sauce
- Whisk

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is tender. Drain any excess fat.

4. Add crushed tomatoes to the skillet and stir to combine. Simmer for 10 minutes.

5. In a separate saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly, until mixture is smooth and thickened.

6. Add salt, pepper, and nutmeg to the béchamel sauce and stir to combine.

7. In the baking dish, spread a thin layer of meat sauce on the bottom. Top with a layer of lasagna noodles.

8. Spread a layer of béchamel sauce over the noodles. Sprinkle with mozzarella and parmesan cheese.

9. Repeat layers of meat sauce, noodles, béchamel sauce, and cheese until all ingredients are used up. End with a layer of cheese on top.

10. Cover the baking dish with foil and bake for 25 minutes.

11. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 625
Fat: 36g
Saturated Fat: 20g
Cholesterol: 132mg
Sodium: 1091mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 11g
Protein: 34g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Whole milk can be substituted with low-fat milk or almond milk.
- Mozzarella cheese can be substituted with provolone or fontina cheese.

Variations:
- Add chopped spinach or kale to the meat sauce for added nutrition.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms to the meat sauce for extra flavor.

Tips and tricks:
- Be sure to whisk the béchamel sauce constantly to prevent lumps from forming.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.

Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, cover with foil and bake in a 350°F oven for 20-25 minutes.

Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil.

Garnishes:
Fresh parsley or basil

Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the béchamel sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more meat sauce or béchamel sauce to the layers.

Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.

Food history:
Béchamel sauce is a classic French sauce made from butter, flour, and milk. It is often used in lasagna and other Italian dishes.

Flavor profiles:
Creamy, cheesy, savory

Serving suggestions:
Serve with a glass of red wine for a complete meal.

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Region: Italian

Taste: Rich, Creamy, Cheesy, Savory, Garlicky