American-Italian Sausage and Tomato Ragù Lasagna
Ingredients: Italian sausage, ground beef, olive oil, onion, carrot · 70 min cook time · 650kcal · $19.50
Ingredients
300g Italian sausage, 300g ground beef, 1tbsp olive oil, 1piece onion, 1piece carrot, 2cloves garlic, 100ml dry red wine, 1can whole peeled Italian San Marzano tomatoes, 1box oven-ready lasagna noodles, 2.5tbsp butter, 2.5tbsp flour, 2cups milk, 0.25tsp nutmeg, 0.5cup cheese
Instructions
1. Soak the oven-ready lasagna noodles in lukewarm water while preparing other ingredients so they absorb moisture and cook properly in the sauce.
2. Brown the Italian sausage and ground beef in olive oil in a pan, breaking it up. Add diced onion, carrot, minced garlic, a splash of dry red wine, and whole peeled San Marzano tomatoes to make the sausage ragu.
3. Melt butter in a pan over relatively low heat, add an equal amount of flour, and whisk together, cooking gently until the raw flour flavor goes away without browning.
4. Slowly add milk in small amounts, whisking constantly to ensure a smooth, homogeneous texture without clumping, then bring to a simmer and stir in grated nutmeg and shredded cheese.
5. Assemble the lasagna by layering sauce, soaked noodles, ricotta mixture, and bechamel sauce in a baking dish, repeating the layers and finishing with bechamel and sauce on top.
6. Bake in an oven preheated to 375 degrees Fahrenheit uncovered for about 45 minutes until brown and puffy.
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