Best Lasagna with Ricotta Bechamel

Name: Best Lasagna with Ricotta Bechamel
Total time: 150
Yield: 12
Ingredients: 1 pound ground sirloin; 0.5 pound ground Italian sausage; 2 teaspoons olive oil; 1 medium yellow onion, finely chopped; 1.5 teaspoons kosher salt; 3 cloves garlic, finely chopped; 4 cups canned crushed tomatoes; 0.25 cup dry red wine; 3 tablespoons tomato paste; 1 teaspoon white sugar; 0.5 teaspoon ground black pepper; 0.25 teaspoon crushed red pepper; 0.25 cup chopped fresh basil, plus more for garnish; 2 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1.6666667461395 cups whole milk; 1 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 0.125 teaspoon freshly grated nutmeg; 1 cup whole milk ricotta cheese; cooking spray; 1 (16 ounce) package lasagna noodles; 4 cups shredded mozzarella cheese; 0.75 cup grated Parmesan cheese

Recipe by Nicole McLaughlin from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

12 servings

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1 pound ground sirloin
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0.5 pound ground Italian sausage
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2 teaspoons olive oil
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1 medium yellow onion, finely chopped
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1.5 teaspoons kosher salt
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3 cloves garlic, finely chopped
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4 cups canned crushed tomatoes
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0.25 cup dry red wine
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3 tablespoons tomato paste
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1 teaspoon white sugar
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0.5 teaspoon ground black pepper
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0.25 teaspoon crushed red pepper
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0.25 cup chopped fresh basil, plus more for garnish

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2 tablespoons chopped fresh flat-leaf parsley
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1.6666667461395 cups whole milk
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1 teaspoon kosher salt
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0.5 teaspoon ground black pepper
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0.125 teaspoon freshly grated nutmeg
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1 cup whole milk ricotta cheese
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cooking spray
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1 (16 ounce) package lasagna noodles
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4 cups shredded mozzarella cheese
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0.75 cup grated Parmesan cheese

Instructions

Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.