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)
- 35 grams unsalted butter (slightly more than ¼ stick)
- 30 grams all-purpose flour (around 1/3 cup)
- 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 Tbsp 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-qt 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.
|Nutritional Guidelines (per serving)|
|Total Fat||55 g|
|Saturated Fat||29 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||10 g|