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Oven-Born Lasagna with Layered Béchamel

Oven-Born Lasagna with Layered Béchamel

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: Italian-American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • Meat Sauce
  • 1 lb ground beef
  • ½ lb Italian sausage
  • 1 small onion
  • 3 garlic cloves
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • Salt & pepper
  • Béchamel
  • 4 tbsp butter
  • ¼ cup flour
  • 3 cups warm milk
  • ½ tsp salt
  • Pinch nutmeg
  • Assembly
  • 12 lasagna noodles
  • 2 cups mozzarella
  • 1 cup Parmesan

Method
 

  1. Brown beef and sausage. Add onion and garlic.
  2. Stir in tomatoes and seasonings. Simmer 20–25 minutes.
  3. Melt butter. Whisk in flour. Add warm milk slowly. Cook until thick.
  4. Cook noodles if needed.
  5. Layer sauce, noodles, béchamel, and cheese. Repeat.
  6. Bake covered 30 minutes, uncovered 15–20 minutes.
  7. Rest 15 minutes before slicing.

Notes

  • Use thick meat sauce for better structure.
  • Whisk béchamel constantly to avoid lumps.
  • Let lasagna rest before cutting.
  • Freshly grated Parmesan enhances flavor.