Sandy's Lasagne
Submitted by Lisa1115
Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsA classic Italian-American lasagna that takes a cue from northern Italian kitchens by layering both a meaty red sauce and a silky béchamel between the noodles. Most home versions skip the white sauce, but that double-sauce layer is what turns ordinary lasagna into the kind that silences a dinner table.
The meat sauce simmers down hard for 30 to 40 minutes with ground beef, onion, garlic, fresh tomatoes, basil, and parsley until it’s thick enough to hold its shape on a spoon. The béchamel (butter, flour, milk, and chicken broth cooked to a glossy cream) adds moisture and richness without diluting the flavor, and the ricotta filling mixed with egg and Parmesan binds everything together into set, sliceable layers.
The assembly is where patience pays. Stack twice: a third of the meat sauce on the bottom, half the noodles, then more meat, béchamel, Parmesan, mozzarella, and ricotta. Repeat. Dot the top with butter and bake at 400°F (205°C) for 30 minutes or until the whole thing bubbles at the edges.
Chef Tips
- Undercook the noodles slightly. They finish cooking in the oven, and al dente starts hold their shape in slices.
- Dry the noodles on a clean kitchen towel before layering so they don’t dilute the sauces.
- Let the baked lasagna rest 15 minutes before cutting. Warm lasagna slides apart; rested lasagna slices clean.
- Assemble a day ahead and refrigerate. Flavors meld overnight and the bake is more forgiving from cold.
Variations
- Add Italian sausage (hot or sweet) to the meat sauce alongside the ground beef for extra depth.
- Layer in wilted spinach or roasted eggplant for a half-vegetarian version.
- Swap mozzarella for fresh buffalo mozzarella or a smoked provolone for smokier character.
Ingredients
Directions
Cook lasagna noodles in boiling, salted water until al dente (still firm to the bite).
Drain and keep in cold water until ready to use.
Sauté ground beef, onion and garlic in olive oil until meat is no longer pink.
Drain excess fat. Add remaining ingredients (up to Bechamel) and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
Preheat oven to 400-degrees F. Prepare the Bechamel: Melt butter, add flour and cook, stirring with a whisk, for one minute.
Slowly add milk and chicken broth and bring to a boil, stirring constantly.
Taste and add chicken bouillon cube if needed. Add salt. Continue cooking until thickened.
Prepare the Ricotta Filling: Beat egg in a bowl. Add remaining filling ingredients and stir well with a fork.
Assemble the lasagne in a lightly greased 13- by 9-inch baking dish as follows.
Layer ⅓ of the meat sauce, then half of the noodles, then half of remaining meat sauce, ½ cup of the Bechamel, ½ cup Parmesan cheese, half of the mozzarella, half of the tileme (or mozzarella), and half of the ricotta filling.
Repeat once. Dot with butter. If desired, the lasagne may be covered and refrigerated.
Bake the lasagne (from room temperature) for 30 minutes or more, until bubbly.
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