Lasagna (Two Ways!)

Lasagna (two ways!)

Whether you go for the classic ricotta filling or the silky béchamel version, this lasagna is guaranteed to impress.

Lasagna is one of those magical dishes that feels like a warm hug on a plate. I love making it from scratch—well, almost! I draw the line at homemade pasta because, let’s be honest, between simmering the sauce for hours and whipping up fresh cheese, I’ve done my share of kitchen magic for the day. Whether you go for the classic ricotta filling or the silky béchamel version, this lasagna is guaranteed to impress. So grab your apron, turn up the music, and let’s build some layers of deliciousness!

For the ultimate Italian feast, pair this lasagna with my focaccia recipe and finish with a luscious tiramisu for dessert. Buon appetito!

Ingredients

Meat Sauce (Same for Both Versions)

• 1 pound sweet Italian sausage

• 1 pound ground beef

• 1/2 cup minced onion

• 2 cloves garlic, crushed

• 1 (19-ounce) passata

• 2 (6-ounce) cans tomato paste

• 1 (15-ounce) can tomato sauce

• 1/2 cup water

• 2 tablespoons white sugar

• 1 1/2 teaspoons dried basil leaves

• 1 teaspoon Italian seasoning

• 1 tablespoon salt

• 1/4 teaspoon ground black pepper

• 4 tablespoons chopped fresh parsley

Lasagna Noodles

• 12 lasagna noodles

Ricotta Filling (Version 1 - Traditional)

• 16 ounces ricotta cheese

• 1 egg

• 1/2 teaspoon salt

• 2 tablespoons chopped fresh parsley

Béchamel Sauce (Version 2 - Classic Italian)

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 3 1/2 cups milk

• 1 cup fresh shredded Parmesan

• Salt and pepper, to taste

Cheese Layers

• 3/4 pound mozzarella cheese, sliced or shredded

• 3/4 cup grated Parmesan cheese

Directions

Step 1: Prepare the Meat Sauce

1. In a large pot over medium heat, cook sausage, ground beef, onion, and garlic until well browned.

2. Stir in passata, tomato paste, tomato sauce, and water.

3. Season with sugar, basil, Italian seasoning, salt, pepper, and 2 tablespoons parsley.

4. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Step 2: Prepare the Ricotta or Béchamel

For Ricotta Filling:

1. In a mixing bowl, combine ricotta cheese, egg, remaining parsley, and salt. Mix well.

For Béchamel Sauce:

1. In a saucepan, melt butter over medium heat.

2. Remove from heat, whisk in flour, and return to low heat. Cook for about 30 seconds.

3. Slowly whisk in 1 cup of milk until smooth. Continue adding the rest of the milk in increments, whisking continuously.

4. Increase heat to medium and cook until the sauce thickens, about 6-7 minutes.

5. Stir in Parmesan cheese, season with salt and pepper, and remove from heat.

Step 3: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. Spread 1 1/2 cups of meat sauce on the bottom of a 9x13-inch baking dish.

3. Arrange 6 lasagna noodles over the sauce.

4. For the ricotta version, spread half of the ricotta mixture over the noodles.

   • For the béchamel version, spread 1 cup of béchamel over the noodles.

5. Top with 1/3 of the mozzarella and 1 1/2 cups of meat sauce.

6. Sprinkle with 1/4 cup Parmesan cheese.

7. Repeat layers, finishing with remaining mozzarella and Parmesan on top.

8. Cover with foil (spray foil with cooking spray or ensure it doesn't touch the cheese to prevent sticking).

Step 4: Bake

1. Bake for 25 minutes covered.

2. Remove foil and bake an additional 25 minutes, until golden and bubbling.

3. Let cool for 15 minutes before slicing and serving.

Enjoy your Lasagna Two Ways—whether you love the creamy ricotta or the rich and smooth béchamel!