Ultimate Homemade Lasagna Recipe | Comfort Food Classic | Sharp Blades

Nothing brings cosiness to your table like a substantial, handmade lasagna. Rich flavours are packed throughout this traditional Italian meal, from the melting cheese and creamy béchamel to the savoury beef sauce. This lasagna dish is ideal for special events or family feasts and is sure to wow. begin your favourite kitchen knives and let's begin cooking because at Sharp Blades, we think that the appropriate equipment make all the difference!

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% Daily Values based on a 2,000 calorie diet

Step 1

Get the meat sauce ready. In a large skillet, heat the olive oil over medium heat. Sauté the chopped garlic and onion until they become transparent. Using a wooden spoon, break up the Italian sausage and ground beef. Cook until browned. Add the crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, red wine (if using), salt, and pepper. Simmer, stirring periodically, for 20 to 25 minutes.

Step 2

Béchamel Sauce: Melt the butter in a medium skillet over medium heat to make the bechamel sauce. To make a roux, add the flour and whisk constantly for two minutes. Add the milk gradually while whisking continuously to prevent lumps. Cook for 5 to 7 minutes, or until the sauce thickens. Add salt, pepper, and nutmeg for seasoning. Take off the heat.

Step 3

Put the Lasagna together: Set the oven temperature to 375°F, or 190°C. Cover the bottom of the baking dish with a thin coating of meat sauce. Cover the sauce with a layer of lasagna noodles. Cover the noodles with a layer of béchamel sauce, then a layer of meat sauce. Add some Parmesan and mozzarella cheese. Continue layering until all of the ingredients have been utilised, and then top with a layer of cheese.

Step 4

Bake the lasagna: For 25 minutes after covering the baking dish with aluminium foil. After taking off the foil, continue baking for another 15 to 20 minutes, or until the cheese is golden brown and bubbling. Before serving, give the lasagna ten minutes to rest. Add some fresh parsley or basil as a garnish.

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