Lasagne al Forno con Ragù e Besciamella

Making lasagne like real adults tonite! Now it’s just in the oven and it’ll be an hour until we can eat it. You know it will be scarfed in 5 mins once we sit to eat.

Lasagne al Forno con Ragù e Besciamella Recipe

Ragù Ingredients

• 1/2 lb 93% ground beef
• 1/2 lb mild ground Italian sausage
• 1 Tbsp extra virgin olive oil
• 4 tsp minced garlic
• 80 g chopped red bell pepper (about 1/2 large)
• 80 g chopped yellow onion (about 1/2 large)
• 45 g (1 1/2 cups) baby spinach
• 28 oz can whole peeled San Marzano tomatoes, undrained
• 8 oz tomato sauce
• 2 tsp Nearly Italian Seasoning
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 6 g finely chopped fresh basil leaves (about 15 large leaves)

Lasagne Ingredients

• 9 lasagna noodles
• 8 oz Parmesan cheese, freshly grated (divided)
• 8 oz shredded reduced fat mozzarella cheese (divided)
• 8 oz shredded part-skim mozzarella cheese (divided)

Béchamel Ingredients

• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups nonfat milk
• 1/8 tsp ground black pepper
• 1/8 tsp ground nutmeg

Directions

1. In a large skillet, brown 1/2 lb 93% ground beef and 1/2 lb mild ground Italian sausage over medium heat, breaking the meat apart into pieces as it cooks – then set aside to cool 5 mins.
2. Transfer cooked meat to food processor and pulse a few times until it’s broken up into very small pieces.
3. Transfer pulsed meat to a medium bowl and set aside.
4. To the same skillet, add 1 Tbsp extra virgin olive oil and heat over medium heat.
5. Add 4 tsp minced garlic and sauté 30 secs.
6. Add 80 g chopped red bell pepper, 80 g chopped yellow onion, and 45 g (1 1/2 cups) baby spinach and sauté 3 mins, until veggies are softening – then set aside to cool for 5 mins.
7. Transfer sautéed veggies to food processor and pulse until they’re nearly puréed.
8. Return nearly puréed veggies to skillet.
9. To a medium bowl, add undrained 28 oz can whole peeled San Marzano tomatoes and squish the tomatoes until they are in at least bite-sized chunks. This is best done by hand.
10. Add to skilled squished tomatoes with their juiced and 8 oz tomato sauce and stir to combine.
11. Stir in 2 tsp Nearly Italian Seasoning, 1/4 tsp kosher salt, and 1/4 tsp ground black pepper.
12. Reduce heat to low, cover, and simmer 20 mins, stirring occasionally.
13. In a large stock pot, boil 9 lasagna noodles for half the time suggested on the box. For me, this ended up being 4 mins.
14. Drain noodles in a large colander, then place in a single layer on wax paper.
15. To a medium skillet, add 4 Tbsp unsalted butter and heat over medium heat until melted.
16. Whisk in 1/4 cup all-purpose flour – a bit at a time – constantly whisking until well-combined.
17. Whisk in 2 1/2 cups nonfat milk – a bit at a time – constantly whisking until smooth.
18. Whisk in 1/8 tsp ground black pepper and 1/8 tsp ground nutmeg.
19. Cook until it thickens a bit (about 5 mins), whisking often.
20. Preheat the oven to 350^◦ F.
21. Lightly spray a 9″ x 13″ glass baking dish with extra virgin olive oil.
22. Lay 3 lasagna noodles, side-by-side in a single layer (lengthwise) in the bottom of prepared baking dish.
23. To red sauce that has finished simmering, stir in reserved meat and 6 g finely chopped fresh basil leaves.
24. Spread 1/3 of Ragù (about 497 g) over noodles in baking dish.
25. Spread 1/3 of Béchamel (about 3/4 cups + 1 Tbsp + 2.25 tsp) over meat sauce in baking dish.
26. Sprinkle with 1/3 (about 2.666 oz) freshly grated Parmesan cheese – be sure to get all the way to edge of dish.
27. Sprinkle with 1/3 (about 2.666 oz) shredded reduced fat mozzarella cheese – be sure to get all the way to edge of dish.
28. Sprinkle with 1/3 (about 2.666 oz) shredded part-skim mozzarella cheese – be sure to get all the way to edge of dish.
29. Layer with 3 more lasagna noodles.
30. Repeat Steps 24-28.
31. Layer with final 3 lasagna noodles.
32. Repeat Steps 24-28 one last time.
33. Bake 40 mins, until lasagna is hot and bubbling. I like to place a large baking sheet on the lower oven rack in case anything bubbles over as your baking dish will be FULL!
34. Allow to rest 30 mins before slicing.

NUTRITION FACTS
Servings	12
Amount Per Serving	11.2 oz (318 g)
Calories	465
		% Daily Value*
Total Fat	22 g	28%
Saturated Fat	11 g	55%
Trans Fat	0.3 g
Monounsaturated Fat	6.8 g
Polyunsaturated Fat	2.5 g
Cholesterol	95 mg	32%
Sodium	720 mg	31%
Total Carbohydrate	32 g	12%
Dietary Fiber	3 g	12%
Total Sugars	6 g
Added Sugars	1 g
Sugar Alcohols	0 g
Protein	36 g
Vitamin D	2.1 mcg	10%
Calcium	540 mg	40%
Iron	3.6 mg	20%
Potassium	820 mg	18%
Vitamin A	420 mcg RAE	45%
Vitamin C	11 mg	12%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.