Best Lasagna with Ricotta Bechamel

Ingredients and Weight:

• 12 lasagna noodles (9 oz)
• 1 pound ground beef
• 1 pound Italian sausage links (removed from casings)
• 1 onion, diced (1/2 cup)
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can tomato sauce
• 1/2 cup dry red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 2 cups ricotta cheese
• 2 cups béchamel sauce
• 1 cup grated Parmesan cheese
• 1/2 cup Italian bread crumbs

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground beef and Italian sausage over medium heat. Drain any excess fat.
3. Add the onion and garlic to the skillet and cook until softened.
4. Stir in the crushed tomatoes, tomato paste, tomato sauce, red wine (if using), oregano, basil, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes.
5. In a large bowl, combine the ricotta cheese, béchamel sauce, 1/2 cup Parmesan cheese, and salt and pepper to taste.
6. Spread 1 cup of the ricotta mixture in the bottom of a 9x13 inch baking dish.
7. Top with 6 lasagna noodles.
8. Spread with 1/2 of the meat sauce.
9. Repeat layers.
10. Sprinkle with remaining Parmesan cheese and bread crumbs.
11. Bake for 1 hour 30 minutes or until heated through and bubbly. Let stand for 15 minutes before serving.

Nutritional Information:

• Calories: 430
• Fat: 18g
• Carbohydrates: 42g
• Protein: 27g

Dish Characteristics:

• Rich and flavorful
• Creamy and cheesy
• Perfect for a special occasion or a family meal

User Comments:

• "This is the best lasagna I've ever had! The meat sauce is so rich and the ricotta béchamel is creamy and delicious."
• "I love how easy this recipe is to make. It's perfect for a weeknight meal."
• "The leftovers are even better the next day."

Special Precautions and Tips:

• If you don't have béchamel sauce, you can substitute a white sauce made with butter, flour, and milk.
• For a richer lasagna, use half ground beef and half ground pork.
• Let the lasagna rest for at least 15 minutes before serving. This will help it set and make it easier to cut.