Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon ground nutmeg
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking meat sauce
- Medium saucepan for making béchamel sauce
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Stir to combine and let simmer for 10 minutes.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk and nutmeg. Cook and stir until thickened and bubbly.
6. Spread a thin layer of meat sauce in the bottom of the baking dish. Layer with noodles, meat sauce, béchamel sauce, and mozzarella cheese. Repeat layers, ending with a layer of mozzarella cheese and Parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
8. Let lasagna rest for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 650
Fat: 35g
Carbohydrates: 44g
Protein: 38g
Sodium: 1070mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Whole milk can be substituted with skim milk or almond milk.
- Nutmeg can be omitted if desired.
Variations:
- Add sliced mushrooms to the meat sauce for extra flavor.
- Use spinach or zucchini instead of noodles for a low-carb option.
- Add a layer of roasted vegetables, such as eggplant or bell peppers, for a vegetarian option.
Tips and tricks:
- Make sure to let the lasagna rest before cutting into it to prevent it from falling apart.
- Use no-boil lasagna noodles for a quicker preparation time.
- 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:
Reheat lasagna in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Garnish lasagna with fresh basil leaves or chopped parsley.
Pairings:
Pair lasagna with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Serve lasagna with a side salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the lasagna is too dry, add more meat sauce or béchamel sauce.
- If the lasagna is too watery, let it bake for a few more minutes or use less sauce.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that originated in the region of Emilia-Romagna. It is typically made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
Lasagna with Béchamel Sauce has a rich and creamy flavor from the béchamel sauce, balanced with the savory flavors of the meat sauce and cheese.
Serving suggestions:
Serve lasagna with a side salad and garlic bread for a complete meal.
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Region: Italian