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Classic Lasagna

Classic Lasagna

This hearty lasagna is full of flavor and is one of the best comfort foods ever. I will usually make a double batch of the Bolognese sauce to have on hand for a quick pasta meal. If I’m feeling really energetic, I will sometimes prepare two pans of lasagna and freeze one for a lazy night.
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Prep Time 30 mins
Cook Time 2 hrs 45 mins
Servings 4 people

Ingredients
  

  • 9 oven ready lasagna noodles
  • cups Bolognese meat sause
  • 2 cups bechamel sauce
  • 2 cups ricotta cheese
  • 3 cups mozzarella
  • 1 cup grated parmesan cheese

Bechamel Sauce

  • 3 tbsp butter
  • 3 tbsp Bisquick
  • 2 cups milk
  • tsp nutmeg

Bolognese Sauce

  • 2 tbsp olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground mild italian sausage
  • 2 medium onions (diced)
  • 1 cup carrots (finely diced)
  • 5 garlic cloves (minced)
  • 4 tbsp fresh oregano (chopped)
  • 1 cup beef or vegetable stock
  • 2 28-oz cans fire roasted tomatoes
  • 2 28-oz cans pureed tomatoes
  • 3 tbsp fresh parsley (chopped)
  • 3 tbsp fresh basil (chopped)
  • 3 tsp granulated sugar
  • salt and pepper to taste

Instructions
 

Bechamel Sauce

  • Melt threetablespoons of butter in a medium saucepan over low heat.
  • Using a whisk, stirin three tablespoons of Bisquick until the mixture forms a paste. Alternately stir in two cups of milk. Increase the heat to medium, stirring constantly and scraping the bottom of the pot, until the sauce thickens. Stir in one-eighth ofa teaspoon of nutmeg. Remove from heat and set aside.

Bolognese Sauce

  • Heat two tablespoons of olive oil over medium heat in a large Dutch oven or pot. Add the ground beef to the pot and cook until browned. Remove with a slotted spoon and place in a large bowl. Drain all except two tablespoons of the fat from the potand repeat with the ground pork. Drain all the fat and brown the ground sausage. Place the browned sausage in the bowl with the other meat and set aside.
  • Add two medium-diced onions and one cup of finely diced carrots to the pot. Cook until the onions have softened, stirring occasionally. Add five cloves of minced garlic and four tablespoons of fresh chopped oregano. Continue cooking for two minutes.
  • Pour in one cup of stock and cook for an additional five minutes. Stir well.
  • Add the meat mixture to the vegetables stirring to combine. Add two cans each of fire-roasted and pureed tomatoes and stir thoroughly.
  • Stir in the three tablespoons of fresh chopped parsley, three tablespoons of fresh chopped basil, and three tablespoons of sugar. Season with salt and pepper stirring thoroughly.
  • Turn the heatdown to low and simmer for approximately two hours.

Assemble Lasagna

  • Preheat theoven to 375º F.
  • Spread one-half of a cup of the bechamel sauce into the bottom of a rectangular baking dish. Top with 3 lasagna noodles.
  • Spread one and one-half cups of the Bolognese sauce evenly over the noodles. Drizzle withone-half of a cup of bechamel sauce and top with three more noodles.
  • Spread two cups of ricotta cheese evenly over the noodles. Spread an additional one and one-half cups of the meat sauce evenly over ricotta and drizzle with one-half of a cup of bechamel sauce.
  • Top with the remaining three noodles and spread the remaining one and one-half cups of Bolognese sauce evenly over the noodles. Drizzle with the remaining bechamel sauce.
  • Sprinkle three cups of mozzarella evenly over the top and bake in the center of the oven for thirty minutes. Remove the lasagna from the oven and sprinkle with one cup of grated parmesan. Cover the pan with tin foil and continue baking for fifteen minutes.
  • Let lasagna stand fifteen minutes before serving.
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