Valerie Bertinelli Lasagna with Bechamel Sauce

Valerie Bertinelli’s Lasagna with Bechamel Sauce is a delicious and comforting dish that’s perfect for family dinners or gatherings with friends. This lasagna recipe is a twist on the classic Italian dish, with the addition of a creamy bechamel sauce that adds depth and richness to every bite.

Ingredients

• 1 pound lasagna noodles
• 1 pound ground beef
• 1 pound ground pork
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1/4 cup chopped fresh parsley
• 1 cup grated Parmesan cheese
• 4 cups bechamel sauce (recipe below)
• 2 cups shredded mozzarella cheese

For the Bechamel Sauce

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a large skillet over medium-high heat, cook ground beef and pork until browned and cooked through about 10-12 minutes. Add garlic, salt, pepper, nutmeg, oregano, basil, and thyme, and cook for another minute.
4. Add crushed tomatoes, tomato sauce, and chopped parsley to the skillet. At low heat simmer for 20 minutes, and stirring occasionally.
5. To make the bechamel sauce, melt butter in a saucepan over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly until the sauce thickens. Add nutmeg, salt, and pepper to taste.
6. On the bottom of the 9×13 inch baking dish, spread a thin layer of the meat sauce to assemble the lasagna. Cover with a layer of lasagna noodles, followed by a layer of bechamel sauce, a layer of meat sauce, and a sprinkle of Parmesan cheese. Repeat layers, ending with a layer of bechamel sauce on top.
7. Sprinkle shredded mozzarella cheese over the top of the lasagna.
8. For 25 minutes, cover the baking dish with foil and bake. Remove foil and continue baking for another 25-30 minutes, until the cheese is melted and bubbly and the lasagna is heated through.
9. Let lasagna rest for 10 minutes before serving.

Conclusion

Valerie Bertinelli’s Lasagna with Bechamel Sauce is a delicious and comforting dish that’s perfect for feeding a crowd. The combination of the rich bechamel sauce, savory meat sauce, and gooey melted cheese makes every bite irresistible. This recipe is perfect for a special occasion or a cozy family dinner at home. Give it a try and enjoy!

FAQs

Is it prefer to make the bechamel sauce ahead of time?

Yes, you can make the bechamel sauce up to 2 days ahead of time and store it in the refrigerator until you’re ready to use it.

Can I use different types of ground meat?

Yes, you can use any combination of ground beef, pork, or turkey that you prefer.

Can I freeze this lasagna?

Yes, you can freeze this lasagna for up to 2-3 months. To freeze, let the lasagna cool completely, then cover with plastic wrap and foil. Label the dish with the date and contents and freeze.

Can I use no-boil lasagna noodles?

Yes, you can use no-boil lasagna noodles for this recipe. However, you may need to adjust the cooking time as they cook faster than regular lasagna noodles.