Il Bistro Lasagna
Experience a taste of culinary elegance with Il Bistro Lasagna, a hearty, flavor-packed dish that's perfect for special gatherings or cozy family dinners. This recipe layers tender pasta sheets with a rich homemade meat sauce featuring ground beef, Italian sausage, and aromatic herbs, complemented by a velvety béchamel sauce infused with a hint of nutmeg. Creamy ricotta, melted mozzarella, and savory Parmesan create an irresistible cheese trio, ensuring every bite is as indulgent as the last. Easy-to-follow yet refined, this classic Italian-inspired lasagna is baked to golden perfection, delivering a soul-warming comfort meal that's sure to impress. Perfect for dinner parties or make-ahead meal prep, Il Bistro Lasagna will become your go-to recipe for flavor and satisfaction.
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 1 pound ground Italian sausage
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1.5 cups all-purpose flour
- 4 cups whole milk
- 0.25 teaspoon ground nutmeg
- 12 lasagna noodles
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and aromatic, about 5 minutes.
Step 3
Add the ground beef and ground Italian sausage to the skillet. Cook until the meat is browned and cooked through, breaking it into small crumbles, about 8-10 minutes.
Step 4
Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and black pepper. Lower the heat to a simmer and let the sauce cook for 20-25 minutes, stirring occasionally.
Step 5
While the sauce simmers, begin making the béchamel sauce. Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Step 6
Slowly pour in the milk, whisking continuously to prevent lumps. Continue cooking until the mixture thickens, about 5-7 minutes. Stir in the ground nutmeg and a pinch of salt. Remove from heat.
Step 7
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Step 8
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Step 9
Add a layer of béchamel sauce, followed by dollops of ricotta cheese. Sprinkle a portion of shredded mozzarella and grated Parmesan cheese on top.
Step 10
Repeat the layering process (meat sauce, noodles, béchamel, ricotta, mozzarella, Parmesan) until all ingredients are used, finishing with a layer of béchamel and cheeses on top.
Step 11
Cover the baking dish with aluminum foil, ensuring the foil doesn’t touch the cheese. Bake in the preheated oven for 25 minutes.
Step 12
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
Step 13
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | 4512.3 grams (4512.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8704 |
| Total Fat 439.20g | 563% |
| Saturated Fat 199.40g | 997% |
| Polyunsaturated Fat 3.70g | |
| Cholesterol 1309mg | 436% |
| Sodium 10889mg | 473% |
| Total Carbohydrate 789.70g | 287% |
| Dietary Fiber 46.60g | 166% |
| Total Sugars 131.00g | |
| Protein 416.50g | 833% |
| Vitamin D 429IU | 2147% |
| Calcium 5694mg | 438% |
| Iron 54mg | 301% |
| Potassium 8473mg | 180% |
Source of Calories