Layers of rich, slow-simmered meat sauce, creamy béchamel, and tender pasta, all baked under a blanket of melted mozzarella and Parmesan. This is the ultimate comfort food, perfect for family dinners.
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
This italian_american dish is perfect for dinner. With 1264.76 calories and 54.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp tomato paste
1 cup whole milk (for bolognese sauce)
1 pcs bay leaf
1 tsp dried oregano
1.5 tsp salt (for bolognese sauce)
0.5 tsp black pepper (freshly ground)
4 tbsp unsalted butter
0.25 cup all-purpose flour
0.25 tsp nutmeg (freshly grated)
0.25 tsp white pepper
1 lb lasagna noodles (no-boil or regular)
1 lb mozzarella cheese (shredded, low-moisture)
1 cup parmesan cheese (freshly grated)
Instructions
1
Prepare the Bolognese Sauce (Ragù)
Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery (soffritto). Cook, stirring occasionally, until softened and fragrant, about 10 minutes.
Add the minced garlic and cook for 1 minute more.
Increase heat to medium-high, add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned all over, about 8-10 minutes. Drain excess fat.
Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer until the wine has almost completely evaporated, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, 1 cup of whole milk, bay leaf, dried oregano, 1.5 tsp salt, and black pepper.
Bring the sauce to a gentle simmer, then reduce heat to the lowest setting. Cover and let it cook for at least 90 minutes, up to 2 hours, stirring occasionally. The sauce should be thick and rich. Discard the bay leaf after simmering.
2
Prepare the Béchamel Sauce
While the Bolognese simmers, melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 2 minutes, stirring constantly, to form a paste (roux). This cooks out the raw flour taste.
Gradually whisk in the 4 cups of warm milk, about half a cup at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps.
Bring the sauce to a gentle simmer and cook, whisking constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
Remove from the heat and stir in the nutmeg, 0.5 tsp salt, and white pepper. Set aside.
3
Prepare for Assembly
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
If using regular lasagna noodles that require boiling, cook them now according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
4
Assemble the Lasagna
Spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. This prevents the pasta from sticking.
Arrange a single layer of lasagna noodles over the sauce.
Spread a generous layer of Bolognese sauce (about 1.5 cups) over the noodles.
Drizzle about 3/4 cup of Béchamel sauce over the Bolognese.
Sprinkle with about 1/4 cup of Parmesan cheese.
Repeat the layers two more times: noodles, Bolognese, Béchamel, Parmesan.
Add a final layer of noodles. Top with all the remaining Béchamel sauce, spreading it to cover the noodles completely. This creates a creamy top and prevents dry edges.
Sprinkle evenly with the shredded mozzarella and the remaining Parmesan cheese.
5
Bake the Lasagna
Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese.
Bake for 25 minutes.
Remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown, bubbly, and the edges are sizzling.
6
Rest and Serve
Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing. This step is crucial for the layers to set, ensuring clean, beautiful slices.
Garnish with fresh basil or parsley if desired, then slice and serve warm.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.
2
Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
3
Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.
