Lasagna in a box? Never!! Actually some days it’s perfectly ok to have a frozen lasagna. We’re all busy these days and we don’t have hours after work to make a lasagna from scratch. On the weekends however… I have all day to make the perfect lasagna. Yes, it’s a bit time consuming, but you know what it’s totally worth it.
Lasagna in a box? Never!! Actually some days it's perfectly ok to have a frozen lasagna. We're all busy these days and we don't have hours after work to make a lasagna from scratch. On the weekends however... I have all day to make the perfect lasagna. Yes, it's a bit time consuming, but you know what it's totally worth it.
AuthorZairaCategoryDinner, Italian Food, Lasagna, Meat Sauce, PastaDifficultyIntermediate
Heat olive oil in a large sauce pan over medium heat. Add the onions and the garlic, cook until soft and translucent. Add the beef and Italian sausage, cook until brown.
Add the tomato paste and cook into the meat for about 2 minutes.
Add the tomatoes and sugar and simmer until thick. Season with salt and pepper, and set aside.
In a medium sized sauce pan, melt the butter over medium-high heat. Add the flour and cook for 2 minutes. Gradually add in the milk while whisking constantly. Continue to mix the milk until a thick sauce develops. It should have the consistency of thick heavy cream. Allow the sauce to cool for a few minutes then add in the mozzarella and ricotta cheese. Season to taste.
Bring a large pot of salted water to a boil. Add lasagna sheets and cook until al dente. Drain the water and set aside.
Heat your oven to 375 degrees. Drizzle your 9 x 13 baking dish with olive oil and begin by laying the lasagna sheets on the Bottom of the dish. Spread a generous amount of béchamel evenly over the pasta. Add the meat sauce, and then a new layer of pasta sheets. Continue to layer until you get to the top of your dish. Add the remaining cup of cheese (the parmesan) to the top of your dish.
Cover the lasagna with aluminum foil and bake for 35 -40 minutes. Remove the foil and cook for another 5 minutes. Let the lasagna sit for 5 - 10 minutes before serving.
Ingredients
Directions
Heat olive oil in a large sauce pan over medium heat. Add the onions and the garlic, cook until soft and translucent. Add the beef and Italian sausage, cook until brown.
Add the tomato paste and cook into the meat for about 2 minutes.
Add the tomatoes and sugar and simmer until thick. Season with salt and pepper, and set aside.
In a medium sized sauce pan, melt the butter over medium-high heat. Add the flour and cook for 2 minutes. Gradually add in the milk while whisking constantly. Continue to mix the milk until a thick sauce develops. It should have the consistency of thick heavy cream. Allow the sauce to cool for a few minutes then add in the mozzarella and ricotta cheese. Season to taste.
Bring a large pot of salted water to a boil. Add lasagna sheets and cook until al dente. Drain the water and set aside.
Heat your oven to 375 degrees. Drizzle your 9 x 13 baking dish with olive oil and begin by laying the lasagna sheets on the Bottom of the dish. Spread a generous amount of béchamel evenly over the pasta. Add the meat sauce, and then a new layer of pasta sheets. Continue to layer until you get to the top of your dish. Add the remaining cup of cheese (the parmesan) to the top of your dish.
Cover the lasagna with aluminum foil and bake for 35 -40 minutes. Remove the foil and cook for another 5 minutes. Let the lasagna sit for 5 - 10 minutes before serving.