‘Tis the season for comfort food and nothing says comfort like LASAGNA! I’m sharing my recipe that is great to feed a hungry crowd during the holidays made with Good Ranchers ground beef.

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Lasagna with Meat Sauce and Besciamella Sauce

‘Tis the season for comfort food and nothing says comfort like LASAGNA! I’m sharing my recipe that is great to feed a hungry crowd during the holidays made with Good Ranchers ground beef.

Ingredients
 

For the Besciamella:

  • 4 tablespoons unsalted butter
  • cups milk, divided
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon grated nutmeg, optional

For the Lasagna:

  • 5-7 cups Bolognese, my recipe here
  • Besciamella Sauce, made right before assembly
  • 10 ounces lasagna pasta
  • 12 ounces fresh mozzarella cheese, diced
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh basil
  • casserole dish, about 15×9

Instructions
 

  • In a large saucepan, melt the butter with ½ cup of the milk over medium heat.
  • In a separate pan, warm the remaining 2 cups milk.
  • Add the flour to the melted butter and milk, and whisk well.
  • Cook for about 1-2 minutes at medium-low heat while mixing.
  • Add the remaining milk, a little at a time while whisking until smooth.
  • Season with the salt and nutmeg.
  • When it starts to boil, reduce the heat to low and simmer for 10 more minutes, whisking often.
  • Use right away.

To Assemble:

  • Preheat the oven to 375.
  • Assemble the lasagna:
  • Spread 1/2 cup of Bolognese sauce on the bottom of the casserole dish.
  • Add a layer of pasta on top of the sauce without overlapping the the pasta sheets.
  • Spread another layer of Bolognese sauce, a thin layer of besciamella sauce, and sprinkle some mozzarella on top.
  • Repeat the layers (pasta, Bolognese, besciamella, and mozzarella) three more times or until you run out of ingredients.
  • Note: I tend to not use ALL of the besciamella sauce, so if you have some leftover do not worry.
  • Sprinkle the top with Parmesan cheese and a few pieces of butter.
  • Cover with aluminum foil and bake for 25 minutes.
  • Raise the oven temperature to 400 and bake for about 10 more minutes or until golden and bubbly.
  • If the top isn’t as golden as you might like, turn the oven to broil and cook until the golden top is achieved.
  • Remove from the oven and allow it to sit for about 10-20 minutes.
  • Top with the fresh basil by tearing it with your hands, and serve!

Notes

  • TIP: If you still have some lumps in the sauce, remove the pan from the heat, use an immersion blender, and it will help the sauce become creamy and smooth.
Author: Maria Provenzano