The BEST Lasagna Recipe on the Internet!
This is the BEST Lasagna Recipe on the Internet! It’s made with a hearty bolognese, classic tomato sauce and delicious homemade béchamel.
Servings: 8 servings
Calories: 567kcal
Ingredients
- 8 oven-ready lasagne sheets
- 1 cup vegetables of your choice chopped (I used yellow and red pepper & mushrooms)
- 1 cup Bocconcini cheese sliced
- 1 cup mozzarella shredded
- 1 cup Parmesan cheese shredded
Bolognese Sauce
- 1 tbsp olive oil
- 1 small yellow onion chopped
- 2 cloves garlic chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 1 lb ground beef
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp dry red wine
- 1 (796mL) can crushed tomatoes
Bechamel Sauce
- 4 tbsp butter
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp flour
- 1 cup milk
- 1 cup cream
Tomato Sauce
- 1 tbsp olive oil
- 1 (650mL) jar passata (strained tomatoes)
- 1 clove garlic minced
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh basil finely chopped
Instructions
Roasted veggies:
- Preheat oven to 425 degrees.
- Slice peppers in half and drizzle in olive oil and season with salt and pepper. Add sliced mushrooms and garlic. Cook in the oven for 30 minutes, then remove and chop up peppers.
Bolognese Sauce:
- In a blender or Magic Bullet, pulse onion, garlic, celery and carrots until finely minced.
- Heat olive oil in large pot over med-high heat, and add onion-carrot mixture. Add ground beef, seasoning with salt and pepper, and cook for 20 minutes until fat begins to render. Add red wine and cook another 2 minutes, then add crushed tomatoes and simmer for another 10 minutes. Set aside.
Bechamel Sauce:
- Melt butter in small pot over medium heat and add garlic, cooking for 30 seconds until beginning to roast. Add salt and pepper, then slowly whisk in flour. Add milk and cream, whisking to remove lumps. Continue until mixture is boiling and then remove from heat.
Tomato Sauce:
- Heat olive oil in a medium sized pot over med-high heat, then add garlic. Saute for about 30 seconds, then add strained tomatoes, sugar, salt and pepper, bringing to a boil then simmering for 10 minutes. Remove from heat and stir in basil.
To assemble lasagna:
- Coat a 9x13' oven safe dish with butter and olive oil. Add a thin layer of béchamel, followed by lasagne sheets, bolognese sauce, more béchamel, the trio of shredded cheeses and then the roasted veggies. Repeat the same steps four times over, always beginning with the lasagne sheets and finishing with the cheese.
- When you've added the final layer and before you cover the top with cheese, pour tomato sauce over the top of the lasagna and make sure it goes down the sides of it, covering the entire dish. Finish with cheese and sprinkle some fresh basil overtop if desired.
- This lasagna can be made up to 24 hours in advance. Cook covered by tin foil at 425 degrees for 40-45 minutes and let stand 5 minutes before serving.
Notes
Swap out the bechamel sauce for a store-bought alfredo sauce.
Store leftovers in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes then sprinkle on some fresh cheese.
Freeze your lasagna either assembled but uncooked or fully cooked.
Nutrition
Calories: 567kcal | Carbohydrates: 23g | Protein: 25g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1154mg | Potassium: 393mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3328IU | Vitamin C: 5mg | Calcium: 348mg | Iron: 2mg