Holiday Lasagna with Béchamel and Ricotta
Holiday Lasagna with Béchamel and Ricotta
Ingredients
For the Bolognese Meat Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely processed
- 1 celery stalk, finely processed
- 1 carrot, finely processed
- 1 teaspoon kosher salt, divided, plus more as needed
- 1/2 teaspoon black pepper, divided, plus more as needed
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Calabrian chili paste
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef stock
- 28 ounces crushed tomatoes
- 1 Parmesan rind, about 2-3 inches
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
For the Ricotta Mixture
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 clove garlic, grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
- 1 large egg
- 1/4 cup fresh basil, chopped
For the Lasagna Sheets
- 9 lasagna noodles, oven-ready or no-boil
- as needed hot water
For the Béchamel Sauce
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, or white pepper
- 1/4 teaspoon nutmeg, freshly grated
For Assembly
- 2 cups low-moisture mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Begin by preparing the Bolognese Meat Sauce. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely processed onion, celery, and carrot (soffritto) along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 2
Push the soffritto to one side of the pot. Add another tablespoon of olive oil to the empty side, then add the ground beef and Italian sausage. Season the meat with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Allow the meat to brown and form a crust on the bottom for about 5-7 minutes before breaking it up with a wooden spoon and stirring it into the soffritto.
⏱️ 10 min
- 3
Stir in the minced garlic, dried oregano, and Calabrian chili paste. Cook for 1 minute until fragrant. Create a space in the center of the pot, add the tomato paste, and cook, stirring, for 2-3 minutes until it darkens slightly and caramelizes.
⏱️ 5 min
- 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has mostly evaporated. Stir in the beef stock and crushed tomatoes. Add the Parmesan rind, fresh thyme, fresh rosemary, and bay leaf. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot, and let the bolognese simmer for at least 1 1/2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld. Remove and discard the Parmesan rind, thyme, rosemary, and bay leaf before assembling the lasagna. Taste and adjust seasoning as needed.
⏱️ 90 min
- 6
While the bolognese simmers, prepare the Ricotta Mixture. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, grated garlic, freshly grated nutmeg, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon zest, egg, and fresh basil. Stir until well combined. Cover and refrigerate until ready to use.
⏱️ 10 min
- 7
Prepare the lasagna sheets. Place the lasagna noodles in a large baking dish or pan and cover them completely with hot water. Let them soak for 30 minutes to soften. This eliminates the need for pre-boiling. Drain well before use.
⏱️ 5 min
- 8
Prepare the Béchamel Sauce. In a small saucepan, gently warm the whole milk over medium-low heat until it's steaming but not boiling. In a separate medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 2 minutes to create a smooth roux.
⏱️ 5 min
- 9
Gradually whisk the warm milk into the roux, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and combined. Bring the béchamel to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and freshly grated nutmeg. Simmer for 5-10 minutes, stirring frequently, until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 10 min
- 10
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 11
To assemble the lasagna, spread a thin layer of bolognese sauce (about 1/2 cup) on the bottom of the prepared baking dish. Arrange 3 softened lasagna noodles over the sauce, slightly overlapping if necessary.
⏱️ 5 min
- 12
Spread half of the ricotta mixture evenly over the noodles. Top with about 1 cup of bolognese sauce, then sprinkle with 1/2 cup of shredded mozzarella cheese. Drizzle with about 1/2 cup of béchamel sauce.
⏱️ 5 min
- 13
Repeat the layering: 3 lasagna noodles, the remaining ricotta mixture, 1 cup bolognese sauce, 1/2 cup mozzarella, and 1/2 cup béchamel.
⏱️ 5 min
- 14
For the final layer: Arrange the last 3 lasagna noodles. Top with the remaining bolognese sauce, then generously cover with the remaining béchamel sauce. Sprinkle with the remaining 1 cup of mozzarella cheese and the 1/2 cup of grated Parmesan cheese.
⏱️ 5 min
- 15
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden brown and bubbly.
⏱️ 50 min•🌡️ 375
- 16
Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Holiday Lasagna with Béchamel and Ricotta
Ingredients
For the Bolognese Meat Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely processed
- 1 celery stalk, finely processed
- 1 carrot, finely processed
- 1 teaspoon kosher salt, divided, plus more as needed
- 1/2 teaspoon black pepper, divided, plus more as needed
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Calabrian chili paste
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef stock
- 28 ounces crushed tomatoes
- 1 Parmesan rind, about 2-3 inches
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
For the Ricotta Mixture
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 clove garlic, grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
- 1 large egg
- 1/4 cup fresh basil, chopped
For the Lasagna Sheets
- 9 lasagna noodles, oven-ready or no-boil
- as needed hot water
For the Béchamel Sauce
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, or white pepper
- 1/4 teaspoon nutmeg, freshly grated
For Assembly
- 2 cups low-moisture mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Begin by preparing the Bolognese Meat Sauce. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely processed onion, celery, and carrot (soffritto) along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 2
Push the soffritto to one side of the pot. Add another tablespoon of olive oil to the empty side, then add the ground beef and Italian sausage. Season the meat with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Allow the meat to brown and form a crust on the bottom for about 5-7 minutes before breaking it up with a wooden spoon and stirring it into the soffritto.
⏱️ 10 min - 3
Stir in the minced garlic, dried oregano, and Calabrian chili paste. Cook for 1 minute until fragrant. Create a space in the center of the pot, add the tomato paste, and cook, stirring, for 2-3 minutes until it darkens slightly and caramelizes.
⏱️ 5 min - 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has mostly evaporated. Stir in the beef stock and crushed tomatoes. Add the Parmesan rind, fresh thyme, fresh rosemary, and bay leaf. Bring the sauce to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot, and let the bolognese simmer for at least 1 1/2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld. Remove and discard the Parmesan rind, thyme, rosemary, and bay leaf before assembling the lasagna. Taste and adjust seasoning as needed.
⏱️ 90 min - 6
While the bolognese simmers, prepare the Ricotta Mixture. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, grated garlic, freshly grated nutmeg, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon zest, egg, and fresh basil. Stir until well combined. Cover and refrigerate until ready to use.
⏱️ 10 min - 7
Prepare the lasagna sheets. Place the lasagna noodles in a large baking dish or pan and cover them completely with hot water. Let them soak for 30 minutes to soften. This eliminates the need for pre-boiling. Drain well before use.
⏱️ 5 min - 8
Prepare the Béchamel Sauce. In a small saucepan, gently warm the whole milk over medium-low heat until it's steaming but not boiling. In a separate medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 2 minutes to create a smooth roux.
⏱️ 5 min - 9
Gradually whisk the warm milk into the roux, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and combined. Bring the béchamel to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and freshly grated nutmeg. Simmer for 5-10 minutes, stirring frequently, until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 10 min - 10
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 11
To assemble the lasagna, spread a thin layer of bolognese sauce (about 1/2 cup) on the bottom of the prepared baking dish. Arrange 3 softened lasagna noodles over the sauce, slightly overlapping if necessary.
⏱️ 5 min - 12
Spread half of the ricotta mixture evenly over the noodles. Top with about 1 cup of bolognese sauce, then sprinkle with 1/2 cup of shredded mozzarella cheese. Drizzle with about 1/2 cup of béchamel sauce.
⏱️ 5 min - 13
Repeat the layering: 3 lasagna noodles, the remaining ricotta mixture, 1 cup bolognese sauce, 1/2 cup mozzarella, and 1/2 cup béchamel.
⏱️ 5 min - 14
For the final layer: Arrange the last 3 lasagna noodles. Top with the remaining bolognese sauce, then generously cover with the remaining béchamel sauce. Sprinkle with the remaining 1 cup of mozzarella cheese and the 1/2 cup of grated Parmesan cheese.
⏱️ 5 min - 15
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden brown and bubbly.
⏱️ 50 min•🌡️ 375 - 16
Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min