Go Back
–+ servings
A close-up of a cheesy baked lasagna 🍅 being lifted from the pan, with gooey melted cheese and tomato sauce oozing out, topped with fresh chopped herbs. A hand with red nail polish grips the spatula.
Melissa Jo

Lasagna 🍅

5 from 1 vote
This Lasagna was made with love every year in my family for most holidays. In my family we always start off every holiday dinner with an Italian first course. We will start with either Lasagna, Manicotti, or Stuffed Shells and then we'll have a traditional Thanksgiving turkey dinner or a prime rib roast for Christmas.
This Lasagna recipe has also made its way too many baby showers, christenings, and bridal showers too. Of course that doesn't mean you have to make it for a holiday because this is a beautiful Sunday dinner as well. No matter when you serve it, you and your guests are surely in for a treat. Let's make it!  
Print Recipe Email The Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 1456

Ingredients
  

  • 1 lb lasagna
  • 1 lb ground pork
  • 1 1/2 lbs ground beef chuck
  • 3 tbsp olive oil
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 small onion diced
  • 10 garlic cloves minced
  • 1 cup Cabernet Sauvignon
  • 35 oz whole peeled San Marzano tomatoes
  • 24 oz Passata
  • 2 oz Parmigiano Reggiano
  • 3 bay leaves
  • 10 basil leaves ripped up
  • 1 tsp salt & cracked black pepper dried basil, dried oregano, crushed red pepper.
  • 2 cups freshly shredded mozzarella
  • 1/2 cup freshly grated Pecorino Romano
  • 6 tbsp all purpose flour
  • 6 tbsp butter
  • 4 cups milk
  • 1 tsp white pepper
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 3 oz grated Parmigiano Reggiano
  • 16 oz Ricotta
  • 6 oz cubed fresh mozzarella
  • 1 egg
  • 1/4 cup grated Pecorino Romano
  • 1/2 cup fresh chopped parsley
  • Handful of ripped up fresh basil
  • 1 tsp of each: salt and pepper

Method
 

  1. Ragu Sauce
  2. In a large dutch oven or soup pot; Sauté the carrots, celery, and onion in 3 tbsp of olive oil at medium-high heat. Season with salt, pepper, and crushed red pepper. Add the garlic once the veggies are translucent and sauté until fragrant.
  3. Add the ground meat (season the meat with salt and pepper before adding) to the pot and sauté with the veggies until no longer pink.
  4. If there’s a lot of extra fat use tongs and a paper towel to remove some. BUT LEAVE some in!! Deglaze the pan with the red wine. Simmer for about 5 minutes.
  5. Hand crush a can of San Marzano whole tomatoes and add into the sauce. Fill the can with 1/2 cup of water and swish around. Add to the sauce. Add a jar of Passata to the sauce. Fill the jar with another 1/2 cup of water and shake, add to the sauce.
  6. Bring the pot to a boil & add the rest of the seasonings. Cut a hunk of Parmigiano Reggiano and add it into the pot.
  7. Once boiling, lower to a simmer and cover the pot halfway with the lid. Simmer at least 30 minutes. Remove the lid and simmer for another 15 minutes. Add fresh basil at the last 5 minutes. Taste for seasoning. Add more if needed. BEST! Make IT!
  8. BĂ©chamel: In a saucepan whisk together butter and flour continuously for about 5 minutes at medium-low heat. Then add room temperature milk 1 cup at a time. Whisk in intervals until it thickens and add another cup.
  9. Continue until it’s all added and turns into a slightly thick sauce. Whisk continuously!
  10. Then add the seasonings and cheese and whisk until smooth and combined. Set aside.Boil lasagna until 1 minute before the box indicates al dente. Then remove and separate.
  11. Mix together the ingredients for the ricotta balls just until combined.
  12. Assemble:
  13. Start with adding enough Ragu or meat sauce to cover the bottom of a baking dish. I used a 9x13 baking dish. Then, add 3-4 sheets of lasagna. Cover the lasagna with béchamel sauce evenly.
  14. Using a small cookie scoop add about 12 small dollops of the ricotta balls. Then, sprinkle over fresh mozzarella & Pecorino Romano Cheese. Add more Ragu or meat sauce next.
  15. Then, keep repeating until the top! (I made 3 layers)
  16. LAST LAYER: lasagna, Bechamel, mozzarella, freshly grated parmigiano reggiano, parsley, & basil.
  17. Bake at 375° F for about 1 hour.
  18. Cover the first half of baking time with foil. Rest 25 minutes before serving and garnish with fresh basil and parsley. Enjoy!

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Nutrition

Calories: 1456kcalCarbohydrates: 89gProtein: 73gFat: 86gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gTrans Fat: 2gCholesterol: 291mgSodium: 1220mgPotassium: 1667mgFiber: 6gSugar: 17gVitamin A: 5358IUVitamin C: 16mgCalcium: 797mgIron: 7mg

Tried this recipe?

Made this? Tap a star to rate it - it only takes a second and it means the world!