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Best Lasagna with Ricotta Bechamel
Best Lasagna with Ricotta Bechamel
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
150 minutes
Ricotta-infused creamy bechamel enriches the meaty lasagna, creating a luscious and balanced bite.
Ingredients:
  • 1 pound ground sirloin
  • 0.5 pound ground Italian sausage
  • 2 teaspoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1.5 teaspoons kosher salt
  • 3 cloves garlic, finely chopped
  • 4 cups canned crushed tomatoes
  • 0.25 cup dry red wine
  • 3 tablespoons tomato paste
  • 1 teaspoon white sugar
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon crushed red pepper
  • 0.25 cup chopped fresh basil, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1.6666667461395 cups whole milk
  • 1 teaspoon kosher salt
  • 0.125 teaspoon freshly grated nutmeg
  • 1 cup whole milk ricotta cheese
  • cooking spray
  • 1 (16 ounce) package lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 0.75 cup grated Parmesan cheese
Instructions:
  • In a large Dutch oven over medium-high heat, brown and crumble ground sirloin and sausage for about 8 minutes. Drain and set aside.
  • Heat olive oil in a Dutch oven. Saute onion and salt over medium-high heat, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Combine crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper. Mix in cooked meat and bring to a boil. Simmer on medium-low for 30 minutes. Remove from heat and stir in basil and parsley.
  • Once the sauce is simmering, let's make the bechamel: In a saucepan over medium heat, melt butter. Add flour and whisk constantly for 3 minutes. Pour in milk, bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally. Season with salt, pepper, and nutmeg. Take off the heat and gently whisk in ricotta until smooth. Allow it to sit for 10 minutes before using.
  • Simultaneously, boil a pot of generously salted water. Cook 12 lasagna noodles until al dente, stirring occasionally for about 8 minutes. Drain and rinse noodles under cold water.
  • Preheat the oven to 375 degrees F (190 degrees C) and lightly coat a 9x13-inch baking dish with cooking spray.
  • Spread half a cup of meat sauce evenly onto the bottom of the prepared dish. Lay four noodles across the sauce. Spoon a third of the remaining meat sauce over the noodles. Drizzle half of the bechamel sauce, then sprinkle with a third of the mozzarella and half of the Parmesan cheese. Repeat this layering once more. Finish with the remaining 4 noodles, remaining sauce, and the rest of the mozzarella cheese.
  • Bake covered in the preheated oven for 45 minutes, then bake uncovered until golden and bubbly, for an additional 10 to 15 minutes. Let it rest for 15 minutes before serving, then garnish with fresh basil leaves.

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