Best Lasagna with Ricotta Bechamel

Ingredients

• ground sirloin (454 grams)
• ground Italian sausage (227 grams)
• olive oil (10 milliliters)
• yellow onion (1 medium)
• kosher salt (9 grams)
• garlic (3 cloves)
• canned crushed tomatoes (946 milliliters)
• dry red wine (60 milliliters)
• tomato paste (45 milliliters)
• white sugar (4 grams)
• ground black pepper (1 grams)
• crushed red pepper (0.5 grams)
• fresh basil (15 grams)
• fresh flat-leaf parsley (30 grams)
• unsalted butter (42 grams)
• all-purpose flour (24 grams)
• whole milk (400 milliliters)
• kosher salt (6 grams)
• ground black pepper (1 grams)
• freshly grated nutmeg (0.5 grams)
• whole milk ricotta cheese (250 grams)
• cooking spray (0 )
• lasagna noodles (453 grams)
• shredded mozzarella cheese (454 grams)
• grated Parmesan cheese (75 grams)

Instructions

1. 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. 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 sauté 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. While sauce is simmering, prepare béchamel: 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. At the same time, bring a large pot of lightly salted water to a boil. Cook 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. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
6. Spoon ½ cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon ⅓ of remaining meat sauce over noodles. Add ½ of the béchamel sauce, then sprinkle with ⅓ of the mozzarella and ½ of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
7. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 507
• fat: 25 g
• sats: 13 g
• carbs: 41 g
• fibre: 3 g
• protein: 31 g
• salt: 1.061 g