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.
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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
- 2½ 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.