|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||70%|
|Saturated Fat 29g||147%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 10g||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
To make this lasagna recipe, we use layers of a basic white sauce rather than the usual ricotta cheese, making it rich and flavorful without being too heavy.
It also features "no-boil" lasagna noodles. These are a huge time-saver over ordinary lasagna noodles that you have to boil and drain. With the no-boil variety, you just assemble the lasagna with the uncooked noodles, seal it tight with foil, and bake. As the sauce simmers, the noodles cook all on their own.
- 2 1/2 cups milk (whole)
- Slightly more than ¼ stick/35 grams unsalted butter
- About 1/3 cup/30 grams all-purpose flour
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 medium onion (chopped)
- 3 cloves garlic (chopped)
- 6 to 8 white mushrooms (sliced)
- 2 cans tomato sauce (28 ounces each)
- 2 teaspoon oregano
- 2 teaspoon basil
- Kosher salt to taste
- Black pepper to taste
- 1 box lasagna noodles (no boil version)
- 2 cups mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
Preheat oven to 400 F.
Prepare the white sauce: Melt the butter in a heavy-bottomed saucepan while you warm the milk in a separate pan. Add the flour to the butter and stir to form a roux. Cook for about two minutes, then slowly whisk in the warm milk. Season to taste with Kosher salt.
Make the red sauce: Brown the ground beef and pork in a large skillet or heavy-bottomed saucepan. Drain excess fat (reserving 2 tablespoons for the next step), remove meat from pan and set aside.
Sauté the onion in the reserved fat for about 10 minutes or until the onion is translucent. Add the mushrooms and garlic, and cook until the mushrooms are soft, another 5 minutes or so.
Return the meat to the pan and add the tomato sauce and dried herbs. Bring to a simmer and cook for another 5 minutes, stirring occasionally, just until everything is heated through. Remove the red sauce from heat and season to taste with kosher salt and black pepper.
Assemble the lasagna: Ladle enough red sauce to cover the bottom of a 3 quart ovenproof baking dish. Arrange a layer of pasta atop the red sauce, then another layer of red sauce. Drizzle roughly one-third of the béchamel evenly atop the red sauce. Repeat the previous step two more times—pasta, red sauce and béchamel—until you have three layers in place.
Spread the shredded mozzarella evenly atop the lasagna, then sprinkle with the grated Parmesan. Cover the dish tightly with foil and bake for 40 minutes.
Remove foil and bake for about 10 more minutes, or until the cheese on top has browned slightly. Remove lasagna from oven and cool for 10 minutes before serving.