If you're looking for a way to bring a bit of Italy into your kitchen, this Authentic Italian Lasagna is your ticket. With rich layers of meat sauce, creamy béchamel, and gooey cheese, it's a classic that never fails to impress. Let's dive into this comforting, soul-warming dish that’s perfect for any occasion.
Ground beef and ground pork combine to create a flavorful, hearty base that is richer and more complex than using just one type of meat. Onion and garlic add aromatic depth to the sauce, while crushed tomatoes and tomato paste provide a robust, tangy foundation. A splash of red wine elevates the sauce with a hint of sophistication. Basil and oregano are classic Italian herbs that bring freshness and warmth to the dish. For the béchamel, butter and flour create a roux, which is then transformed into a creamy sauce with the addition of whole milk and a pinch of nutmeg for subtle spice. The combination of ricotta, mozzarella, and Parmesan cheese ensures a rich, cheesy finish that melts beautifully.
Pair your lasagna with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A crusty loaf of garlic bread is perfect for mopping up any extra sauce. And a glass of the same red wine you used in the sauce makes for a delightful accompaniment.
First things first, preheat your oven to 375°F (190°C). This way, it'll be ready to go as soon as you’ve assembled your lasagna. In a large skillet over medium heat, cook the ground beef and ground pork together until they're nicely browned. Drain off any excess fat to keep the dish from being too greasy.
Add the onion and garlic to your skillet with the meat, cooking them until they're soft and fragrant. Then, stir in the crushed tomatoes, tomato paste, and red wine. Sprinkle in the basil, oregano, and season with salt and pepper. Let this simmer gently for about 30 minutes so all the flavors meld beautifully.
While your sauce is simmering, it’s time to make the béchamel sauce. In a separate saucepan, melt the butter over medium heat, then stir in the flour until it forms a smooth paste. Gradually whisk in the milk, stirring constantly until the sauce thickens. Add a pinch of nutmeg to the béchamel — it’s a small touch that makes a big difference.
Next, cook the lasagna noodles according to the package directions and drain them well. Now you're ready to start layering: spread a layer of your meat sauce in a 9x13-inch baking dish. Place a single layer of noodles over the sauce, followed by dollops of ricotta cheese, more meat sauce, a layer of béchamel, and a generous sprinkle of mozzarella and Parmesan cheese. Repeat these layers, finishing with a top layer of mozzarella and Parmesan.
Cover the dish with aluminum foil and bake it for 25 minutes. Then, remove the foil and bake for another 25 minutes until the cheese is bubbly and golden brown. Let the lasagna stand for about 15 minutes before serving — this helps it set slightly and makes it easier to slice.
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