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In a heavy-bottomed pot over medium heat, cook the
80/20 Lean Ground Beef (13 oz)
for about 2-3 minutes until just cooked and release some liquid. Use a slotted spoon to scoop the meat out and set it aside.
Remove the liquid from the pot, and roughly wipe the pot with a paper towel.
In the same pot, heat
Olive Oil (1/2 Tbsp)
over medium heat. Once hot, add the
Garlic (3 cloves)
Yellow Onion (1)
. Cook for 3-5 minutes until the onion is translucent.
Italian Sausage Links (8 oz)
Italian Seasoning (1 1/2 Tbsp)
. Cook over medium-high heat for about 3 minutes or until the meat is cooked through.
Add ground beef back to the pot along with the
Marinara Sauce (1 jar)
Canned Crushed Tomatoes (1 cup)
Red Wine (2 Tbsp)
Beef Stock (1/2 cup)
Fresh Basil Leaves (3 Tbsp)
Dried Parsley (1 Tbsp)
Granulated Sugar (1 tsp)
Salt (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. Stir until well combined.
Turn the heat to medium-low and let the meat sauce simmer for 20-25 minutes. Stir the sauce occasionally to prevent sticking to the bottom.
After the sauce has been simmering for 10 minutes, start preparing the white sauce. In a saucepan over medium heat, melt the
Butter (1/4 cup)
. Once melted, add
All-Purpose Flour (1/2 cup)
and use a whisk to mix until incorporated.
Whole Milk (2 cups)
in while whisking the mixture. Whisk until no lumps remain.
Ground Nutmeg (1/2 tsp)
. Stir for 5-7 more minutes or until smooth and starts to thicken.
Grated Parmesan Cheese (1 cup)
Salt (1/4 tsp)
Ground Black Pepper (1/8 tsp)
. Keep whisking until well combined. Set aside.
Preheat the oven to Bake Mode at 375 degrees F (190 degrees C). Assemble the lasagna. Start by spreading a third of the meat sauce on the bottom of the casserole dish.
No-Boil Lasagna Noodles (9)
on top then layer meat sauce, a third of the white sauce, and 2/3 cup of
Shredded Mozzarella Cheese (2 1/2 cups)
. Repeat in the same order until you fill the dish (it will be 3 layers and each layer will need 3 noodles). For the last layer, add the remaining 1/2 cup of mozzarella cheese on top.
Nonstick Cooking Spray (as needed)
on a piece of foil and loosely cover the casserole dish. Bake on the middle rack for 15 minutes.
After 15 minutes, remove the foil, and continue baking for 15-18 more minutes or until the top is golden brown.
Let your lasagna rest for at least 20 minutes before slicing. Garnish with
Fresh Basil Leaves (to taste)
and more parmesan cheese on top if desired.
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