This Traditional Pasta Lasagna is a comforting classic that brings everyone to the table. With layers of rich, meaty sauce, creamy ricotta, and gooey cheese, it's a perfect dish for gatherings or a cozy night in.
Ground beef and ground pork blend together to create a robust, flavorful base for the meat sauce. The addition of onion and garlic enhances the savory depth, while crushed tomatoes and tomato paste provide a rich tomato flavor. A bit of water helps to thin the sauce to the right consistency.
Dried basil and dried oregano infuse the sauce with classic Italian seasoning, and a hint of salt and black pepper ties all the flavors together. The lasagna noodles form the sturdy layers of the dish, while ricotta cheese mixed with an egg adds creamy texture.
The cheese trifecta is completed with shredded mozzarella cheese for that melty top and grated Parmesan cheese for a finishing touch. The butter, all-purpose flour, and milk come together to create a smooth béchamel sauce that adds a luxurious layer to your lasagna.
Pair this lasagna with a fresh Caesar salad and a crusty garlic bread for a complete meal. A glass of red wine, like Chianti, complements the flavors wonderfully.
Start by preheating your oven to 375°F (190°C). This ensures it's ready when you are. In a large skillet over medium heat, brown the ground beef and ground pork, stirring occasionally to break it up. Once browned, add the chopped onion and minced garlic. Sauté until the onion turns translucent—this usually takes about 5 minutes.
Now, stir in the crushed tomatoes, tomato paste, water, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a simmer and let it bubble away for 30 minutes. This gives the flavors time to meld beautifully.
While the sauce simmers, cook your lasagna noodles according to the package instructions. Drain and set them aside. In a bowl, mix the ricotta cheese with an egg, and keep it ready.
Next, prepare the béchamel sauce. Melt butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly until the sauce thickens. This should take about 5 minutes.
To assemble, spread 1 cup of meat sauce in a 9x13 inch baking dish. Layer with noodles, half the ricotta mixture, half the mozzarella, and a layer of béchamel. Repeat the layers, finishing with béchamel, the remaining mozzarella, and Parmesan cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 25 minutes until the cheese is bubbly and golden. Let the lasagna stand for 15 minutes before serving to make slicing easier.
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