Best Lasagna Recipe with Bechamel
My best lasagna recipe uses bechamel sauce, beef bolognese and sausage for authentic Italian flavor! Make it for dinner or a holiday meal!
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Ingredients
Lasagna:
12-14 regular lasagna noodles
1 lb mozzarella cheese, shredded
8 oz parmesan cheese, freshly grated
Marinara
3 tbsp olive oil
6 cloves garlic minced
2 tbsp tomato paste (See Note 1)
1/2 cup dry red wine (optional)
1/2 tsp sugar
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp red pepper flakes
28 oz crushed San Marzano tomatoes (See Note 2)
12 fresh basil leaves, finely chopped
Bechamel Sauce (white sauce)
1/4 cup butter (or oil, fat drippings)
1/4 cup flour
1/8 tsp kosher salt
dash of white pepper
3 cups milk
Meat Sauce
1 lb ground beef
1 lb Hot Italian sausages. casing removed
1 tbsp olive oil
1 tbsp fennel seeds
2 tsp red pepper flakes
6 garlic cloves, minced
1 large white onion, chopped
1 batch of Marinara Sauce (see above recipe)
Instructions
Marinara Sauce
In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.
Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth. Set aside.
Bechamel Sauce (white sauce)
Warm the milk in a saucepan or microwave in measuring cup.
In a medium sauce pan melt equal parts butter and then the flour.
Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken. Set aside.
Meat Sauce
In a large skillet or Dutch oven over medium-high heat, add olive oil. Add the fennel seeds and red pepper flakes. Saute for 30 seconds and add the onion. Continue cooking on medium-high heat until the onion is soft, 2 minutes. Add the garlic, stirring constantly for 30 seconds.
Add the ground beef and sausage and brown meat over medium-high heat, breaking the meat apart into pieces with spoon. When cooked drain excess grease and transfer to food processor. Pulse several times until crumbly and nearly pureed.
Return mixture to the skillet or Dutch oven and add the Marinara Sauce (recipe above). Stir to combine the meat and marinara sauce.
Cover and allow the sauce to simmer for about 20 minutes on low heat, stirring occasionally. Add 1 cup of water if it gets too thick and continue cooking to reduce.
Lasagna Noodles
In a 9x13 baking dish add the dry lasagna noodles and cover with hot water. Allow to rest for 20 minutes. Drain into a large colander.
Assembly
Preheat the oven to 350°F. Grease the 9x13 baking dish with cooking spray.
We will be making 3-4 layers of lasagna, so divide accordingly.
Start by spreading some of the meat sauce on bottom of greased dish. Layer on top with 3 lasagna noodles or more to cover bottom.
Spread more meat sauce over the noodles, followed by the Bechamel Sauce (recipe above), then mozzarella and parmesan cheeses, spreading all to the edges.
Repeat this 3-4 times to use up all noodles, sauces and ending with cheeses on top.
Bake for 30 minutes until top is golden brown and cheeses are bubbling. Allow the lasagna to rest for 15 minutes before serving.
Notes
1. As this marinara recipe is written, the flavors are amazing, although if cooking this marinara low and slow (3-4 hour simmer), I would omit the tomato paste as this will thicken on it's own. I use it for when time is tight.
2. Per The Kitchn, San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer. This recipe is good for 1 pound of cooked pasta.
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Beth's Homemade Lasagna Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade lasagna recipe and perfect Sunday night dinner idea!
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Learn how to make an easy lasagna recipe that is perfect for a Sunday Night Dinner. Makes enough lasagna to feed 10-12 people or makes for great leftovers too.
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BETH’S LASAGNA RECIPE
Serves 12
INGREDIENTS:
For Meat Sauce:
2 tbsp (30 ml) olive oil
1 cup (240 ml) yellow onion, diced
½ cup (120 ml) carrots, diced
1/3 cup (80 ml) celery, diced
salt and pepper to taste
½ pound (230 g) ground beef
½ pound (230 g) Italian pork sausage
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
2 tsp (10 ml) Italian Seasoning
¼ tsp (1.25ml) fennel seed
1 can/15 oz (445 ml) diced tomatoes
1 can/15 oz (445 ml) tomato sauce
¼ cup (60 ml) tomato paste
1 cup (240 ml) white wine or chicken or vegetable broth
2 cloves garlic
For Béchamel Sauce:
3 tbsp (32 g) unsalted butter
3 tbsp (32 g) flour
3 cups (700 ml) milk
1 tsp (5 ml) salt
pinch of nutmeg
2 tsp (10 ml) fresh thyme, minced
2 cloves garlic
2 ½ cups (595 ml) Italian Blend Cheese, Shredded
1 package Fresh Lasagna noodles (12 noodles total to make 3 layers)
METHOD:
In a large sauce pot heat olive oil and sauté onion, carrots and celery for 3-5 mins until fragrant and translucent.
Add beef, sausage, salt, pepper, Italian seasoning and fennel seeds and brown meat until cooked through completely. Add wine or broth and allow to simmer until reduced by 1/3.
Add diced tomatoes, tomato sauce, and tomato paste, stir to combine with meat and veggies. Add garlic.
Simmer meat sauce for 30 mins. Meanwhile, prepare the béchamel sauce.
In a large sauté pan melt the butter, once foamy add the flour. Whisk until it forms into a paste, cook by whisking for 1 minute. Then slowly add the milk, whisking all the while until a creamy sauce develops. Cook this mixture, until a soft boil and sauce thickens. Remove from heat.
Add salt, nutmeg, thyme, and garlic. Stir to combine and set aside.
Then take out a 9x13 oven-safe casserole dish that has been lightly greased. Add 1 ladle of béchamel sauce in the bottom, and smooth to cover bottom of the dish.
Then place a layer of noodles, 4 sheets touching each other. And add 1 ladle of meat sauce for each noodle, top with ¼ cup of Béchamel Sauce for each quadrant, and sprinkle with 1/2 cup of cheese on top.
Peat this process 2 more times creating 3 layers. But on last layer add a full cup of the cheese. A little cracked pepper and a sprinkle of the Italian seasoning.
Bake at 325F for 45-55 mins until cheese is golden brown. Slice into squares and pair with a tossed green salad.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Pamela's Place Lasagna Rolls
lasagna noodles with mixture of ricotta cheese, cottage cheese, whole fennel, Italian seasoning, salt , pepper sauteed ground meat, topped with mozzarella, marinara sauce and baked until the cheese melted and a brown crust is atop the cheese and served with a small green salad.
$264 vs $16 Lasagna: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Rawlston Williams from The Food Sermon and home cook Gabrielle are swapping ingredients and hoping for the best! We set Gabrielle up with all of the supplies she’d need to conjure up Chef Rawlston’s extremely pricey $264 lasagna, while sending her more modest $16 worth of ingredients back the other direction. While Rawlston was using his skills and experience to elevate Gabi’s lasagna recipe, food scientist Rose dialed in to assist our home cook along her way. Watch and find out whose lasagna comes out on top.
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Homemade Lasagna Roll Ups Recipe | Homemade Lasagna Recipe
Angela Kay has done it again. This time an amazing twist on a traditional lasagna using her home canned pasta sauce. These homemade lasagna roll ups take less time to bake than a traditional lasagna and are easier to portion out than a traditional lasagna, while still tasting like a wonderful lasagna.
Ingredients:
Pasta Sauce of your choice
lasagna noodles
1/2 pound of Italian sausage
1 cup chopped fresh spinach
1 (16oz) container whole milk ricotta cheese
2 cups mozzarella cheese, divided
1/2 cup Parmesan cheese
salt, pepper, and granulated garlic to taste
1 teaspoon dried parsley
Email us: ArtOfCreationHomestead@gmail.com
homemade lasagna roll ups recipe
homemade lasagna recipe
Fennel Parmigiana
I love fennel during this time of year. It’s crunchy when raw and sweet and mellow when roasted. This Fennel Parmigiana is an extra special treat for the family. Watch me make it here and check out the recipe here: