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Lasagna with Meat Sauce and Béchamel Ricotta Filling is Irresistible!

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A delicious lasagna featuring a rich meat sauce and a creamy béchamel ricotta filling, perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, peeled & finely chopped
  • 1 large onion, diced
  • 4 large cloves garlic, minced
  • 1 green bell pepper, diced
  • 16 ounces lean ground beef
  • 8 ounces ground pork
  • ¾ cup red wine
  • 2 cans, or fresh (28 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 1/2 tablespoon ketchup
  • Course kosher salt and fresh or dried Italian herbs (oregano, rosemary, thyme)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups of milk, heated to just under a boil
  • Salt and white pepper
  • 1–2 cups freshly made béchamel
  • 7 ounces ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1 package (8 to 9 ounces) of no-boil lasagna noodles

Instructions

  1. In a heavy-bottomed skillet, heat oil over medium-high heat. Add onion and carrots, season with kosher salt, and sauté until translucent, about 8 minutes.
  2. Add garlic and bell pepper, cooking until garlic is fragrant.
  3. Increase heat to high, add beef and pork, and cook until mostly browned, about 10 minutes.
  4. Add wine and deglaze, boiling off until mostly evaporated, about 3-4 minutes.
  5. Stir in tomatoes and bring to a boil, then reduce heat to medium-low.
  6. Add ketchup and tomato paste, season with salt and herbs, and simmer uncovered for at least 20 minutes.
  7. In a saucepan, melt butter over low heat, then blend in flour, cooking for 2 minutes without browning.
  8. Remove from heat, pour in heated milk, and whisk until smooth. Return to heat and stir until thickened.
  9. Combine béchamel, ricotta, and parmesan in equal parts, reserving some parmesan for topping.
  10. In a baking dish, ladle meat sauce, layer noodles, add more meat sauce, and spread filling. Repeat until all ingredients are used, finishing with meat sauce.
  11. Top with filling and parmesan, cover with foil, and bake at 375°F for 30 minutes. Remove foil and bake for an additional 15 minutes.
  12. Broil on high until the top is crisped and brown, then let rest for 15 minutes before serving.

Notes

  • Ensure not to overlap the noodles when layering.
  • Adjust seasoning to taste, especially in the béchamel.
  • Let the lasagna rest before cutting for cleaner slices.

Nutrition

Keywords: Lasagna, Meat Sauce, Béchamel, Ricotta, Italian Recipe

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