Homemade Lasagna Recipe

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds lean ground beef
• 1 pound ground sausage (mild or hot Italian)
• 1/2 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (for meat sauce)
• 1/4 teaspoon black pepper (for meat sauce)
• 1/4 cup fresh basil, chopped
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon salt (for béchamel sauce)
• 1/4 teaspoon black pepper (for béchamel sauce)
• 1 (16 ounce) box lasagna noodles (about 12-16 noodles)
• 1 (16 ounce) package shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions

1. Brown the lean ground beef and ground sausage in a large skillet or Dutch oven over medium-high heat.
2. Use a meat chopper or spatula to break up the meat into small pieces.
3. Drain any excess grease from the pan.
4. Transfer the cooked meat to a food processor.
5. Pulse the meat 3-4 times to chop it into very small pieces.
6. Remove the pulsed meat to a bowl and set it aside.
7. Add 1 tablespoon of olive oil to the same skillet.
8. Add the finely diced yellow onion to the skillet.
9. Cook the onion over medium heat until softened, about 5-7 minutes.
10. Add the minced garlic to the skillet.
11. Cook the garlic for 30 seconds until fragrant.
12. Stir in the crushed tomatoes and tomato sauce.
13. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the sauce.
14. Bring the sauce to a simmer.
15. Reduce heat to low, cover, and simmer for 20-30 minutes.
16. Stir the cooked meat back into the sauce.
17. Stir in the 1/4 cup of chopped fresh basil.
18. Melt 1/2 cup (1 stick) unsalted butter in a medium saucepan over medium heat.
19. Add 1/2 cup all-purpose flour to the melted butter.
20. Whisk constantly for 2 minutes to combine the butter and flour, creating a roux.
21. Gradually add 4 cups of whole milk, whisking continuously until smooth.
22. Season the béchamel sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
23. Cook the béchamel sauce over medium heat, whisking often, until it thickens, about 5-7 minutes.
24. Bring a large pot of salted water to a boil.
25. Add the lasagna noodles and cook for half the time suggested on the package directions.
26. Drain the noodles into a large colander.
27. Sprinkle the drained noodles with a tiny bit of olive oil to prevent them from sticking together.
28. Preheat your oven to 350°F (175°C).
29. Lightly grease a 9x13 inch baking dish.
30. Spread 1/3 of the red meat sauce over the bottom of the greased baking dish.
31. Place 3 lasagna noodles in an even layer over the sauce.
32. Spread 1/3 of the prepared béchamel sauce over the noodles.
33. Sprinkle 1/3 of the shredded mozzarella cheese over the béchamel sauce.
34. Sprinkle 1/3 of the grated Parmesan cheese over the mozzarella cheese.
35. Repeat the layering process: Add another layer of 3 lasagna noodles.
36. Spread another 1/3 of the red meat sauce over these noodles.
37. Spread another 1/3 of the béchamel sauce over the meat sauce.
38. Sprinkle another 1/3 of the shredded mozzarella cheese.
39. Sprinkle another 1/3 of the grated Parmesan cheese.
40. For the final layer, place the remaining 3 lasagna noodles on top.
41. Spread the remaining red meat sauce over the top noodles.
42. Spread the remaining béchamel sauce over the red meat sauce.
43. Sprinkle with the remaining shredded mozzarella cheese and grated Parmesan cheese.
44. Cover the baking dish loosely with aluminum foil.
45. Bake for at least 40-50 minutes, or until the lasagna is hot and bubbling.
46. Remove the foil for the last 10-15 minutes of baking, or until the top is golden brown.
47. Let the lasagna rest for at least 20 minutes before serving to allow it to set.