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:
- Sauté onions and garlic in olive oil over medium heat.
- Add ground beef and red pepper. Continue to sauté until beef is cooked and separated.
- Add in tomato paste and canned tomatoes.
- Season with salt and pepper. Add in beef stock, oregano and basil.
- Simmer for 20-30 minutes.
- Adjust seasoning, add sugar and paprika
For the béchamel sauce:
- Cook flour and butter in a sauce pan until chalky.
- Add in milk and continuously stir to avoid lumps.
- Season with salt, pepper and nutmeg.
To assemble:
- Spread half a cup of meat sauce in the bottom of an oven-safe dish.
- Arrange a layer of cooked lasagna sheets and spread with meat sauce followed by the béchamel sauce.
- Repeat process until all ingredients are used up.
- Top lasagna with grated cheeses and bake in a 350F pre-heated oven for 30-40 minutes.
- Allow the lasagna to cool at least 15 minutes before serving.
NOTES:
- Leftovers can be kept for 5 days. May be reheated in conventional oven or microwave. Leave aluminum tent on for storage.
