Years of testing in the kitchen have led to this perfected lasagna recipe. With layers of savory meat sauce, silky béchamel, and melted cheese, this dish is comforting, impressive, and full of flavor.
Ingredients:
Lasagna Sheets:
- 1 package of lasagna noodles (enough for two layers in a 9×13-inch pan)
Meat Sauce:
1 lb ground beef and pork
28 oz (about 3½ cups) tomato puree or juice
1 tbsp dried basil
3 bay leaves
½ tsp dried rosemary, crumbled
Salt and freshly ground black pepper
Pinch of sugar
Béchamel Sauce:
1¾ cups all-purpose flour
2 cups (16 fl oz) milk
3½ tbsp unsalted butter
7 oz full-fat yellow cheese, shredded
Pinch of salt
Preheat the oven to 375°F (190°C). Brown the ground meat in a skillet, draining excess fat. Stir in tomato puree, basil, bay leaves, rosemary, a pinch of sugar, salt, and pepper. Simmer gently for 20 minutes. In a separate saucepan, melt butter and whisk in flour. Gradually add milk, stirring constantly until thickened. Season lightly with salt. Grease a 9×13-inch pan, layer noodles, meat sauce, and béchamel. Repeat layers and finish with remaining sauces. Bake 20 minutes, sprinkle cheese on top, and bake 5 more minutes until golden. Let rest before slicing.
