Red & White Sauce Lasagna

This Red & White Sauce Lasagna recipe is layered between lasagna noodles and topped with mozzarella and grated parmesan, and a mix of a tomato-based sauce with beef that's flavored with spices and mushrooms sauce, and creamy, cheesy béchamel sauce. 

Filling and easy to make, lasagna is a great one-dish meal that can truly turn a bad day into a really good one!

Red & White Sauce Lasagna

Prep Time 15 mins
Cooking Time 1 hour 10 mins
Total Time 1 hour 25 mins
Yield 8 servings

 

WHAT YOU'LL NEED:

 INGREDIENTS QUANTITY UOM
La Opera Lasagna Sheet, cooked until al dente 500 g
Euro Chef Mozzarella Cheese, grated 1/4 cup
Italiana Formaggi Grated Parmesan
2 tbsp
Quick Melting Cheese 1/4 cup

 

FOR THE MEAT SAUCE:

 INGREDIENTS QUANTITY UOM
Mazza Extra Virgin Olive Oil
3 tbsp
Mazza Red Pepper, drained and chopped
1/4 cup
Mazza Tomato paste Double concentrate
1/4 cup
Quick Melting Cheese 1/4 cup
Mazza Extra Virgin Olive Oil 3 tbsp
Onions, chopped 1/2 cup
Garlic, chopped 3 tbsp
Ground beef 1000 g
Mazza Chopped Tomatoes 800 g
Beef Stock or Water 400 ml
Dried Oregano 2 tsp
Dried Basil 2 tsp
To taste: sugar
To taste: paprika
To taste: salt & pepper

 

FOR THE BECHAMEL SAUCE:

 INGREDIENTS QUANTITY UOM
Butter 3 tbsp
All-purpose flour 3 tbsp
Happy Barn Fresh Milk 3 cups
To taste: salt & pepper
Nutmeg 1 pinch

 

STEPS:

For the meat sauce:

  1. Sauté onions and garlic in olive oil over medium heat.
  2. Add ground beef and red pepper. Continue to sauté until beef is cooked and separated.
  3. Add in tomato paste and canned tomatoes.
  4. Season with salt and pepper. Add in beef stock, oregano and basil.
  5. Simmer for 20-30 minutes.
  6. Adjust seasoning, add sugar and paprika

For the béchamel sauce:

  1. Cook flour and butter in a sauce pan until chalky.
  2. Add in milk and continuously stir to avoid lumps.
  3. Season with salt, pepper and nutmeg.

To assemble:

  1. Spread half a cup of meat sauce in the bottom of an oven-safe dish.
  2. Arrange a layer of cooked lasagna sheets and spread with meat sauce followed by the béchamel sauce.
  3. Repeat process until all ingredients are used up.
  4. Top lasagna with grated cheeses and bake in a 350F pre-heated oven for 30-40 minutes.
  5. Allow the lasagna to cool at least 15 minutes before serving.

 

NOTES:

  1. Leftovers can be kept for 5 days. May be reheated in conventional oven or microwave. Leave aluminum tent on for storage.
Lasagna

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