Ingredients
Scale
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, chopped
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine (optional but recommended)
- 2 cups béchamel sauce
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the Bolognese sauce by sautéing onion, garlic, carrot, and celery, then add meats and brown them. Incorporate tomatoes, tomato paste, and wine, then simmer for 30 minutes.
- Make the béchamel sauce by creating a roux, gradually adding milk, and cooking until thickened, seasoning with salt and nutmeg.
- Cook lasagna noodles in salted water until slightly undercooked according to package instructions.
- Assemble the lasagna by layering Bolognese sauce, noodles, béchamel, and mozzarella in a baking dish, finishing with béchamel and Parmesan on top.
- Bake covered for 25 minutes, then uncovered for an additional 15 minutes until golden and bubbly. Let cool for 10 minutes before serving.
Notes
- For a richer flavor, let the Bolognese sauce simmer longer.
- Using fresh pasta can enhance the texture of the lasagna.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg