Name: Best Lasagna with Ricotta Bechamel
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Ground sirloin - 1 pound; Ground Italian sausage - ½ pound; Olive oil - 2 teaspoons; Yellow onion, finely chopped - 1 medium; Kosher salt - 1 ½ teaspoons; Garlic, finely chopped - 3 cloves; Canned crushed tomatoes - 4 cups; Dry red wine - ¼ cup; Tomato paste - 3 tablespoons; White sugar - 1 teaspoon; Ground black pepper - ½ teaspoon; Crushed red pepper - ¼ teaspoon; Chopped fresh basil, plus more for garnish - ¼ cup; Chopped fresh flat-leaf parsley - 2 tablespoons; Unsalted butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Whole milk - 1 ⅔ cups; Kosher salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Freshly grated nutmeg - ⅛ teaspoon; Whole milk ricotta cheese - 1 cup; Cooking spray - 1 cup; Lasagna noodles - 1 (16 ounce) package; Shredded mozzarella cheese - 4 cups; Grated Parmesan cheese - ¾ cup

Ingredients for - Best Lasagna with Ricotta Bechamel

1. Ground sirloin 1 pound

2. Ground Italian sausage ½ pound

3. Olive oil 2 teaspoons

4. Yellow onion, finely chopped 1 medium

5. Kosher salt 1 ½ teaspoons

6. Garlic, finely chopped 3 cloves

7. Canned crushed tomatoes 4 cups

8. Dry red wine ¼ cup

9. Tomato paste 3 tablespoons

10. White sugar 1 teaspoon

11. Ground black pepper ½ teaspoon

12. Crushed red pepper ¼ teaspoon

13. Chopped fresh basil, plus more for garnish ¼ cup

14. Chopped fresh flat-leaf parsley 2 tablespoons

15. Unsalted butter 3 tablespoons

16. All-purpose flour 3 tablespoons

17. Whole milk 1 ⅔ cups

18. Kosher salt 1 teaspoon

19. Ground black pepper ½ teaspoon

20. Freshly grated nutmeg ⅛ teaspoon

21. Whole milk ricotta cheese 1 cup

22. Cooking spray 1 cup

23. Lasagna noodles 1 (16 ounce) package

24. Shredded mozzarella cheese 4 cups

25. Grated Parmesan cheese ¾ cup

How to cook deliciously - Best Lasagna with Ricotta Bechamel

1 . Stage

Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.

2 . Stage

Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.

3 . Stage

While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.

4 . Stage

At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.

5 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

6 . Stage

Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.

7 . Stage

Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves. AllrecipesPhoto