Go Back
Lasagna with Sausage and Beef
Anneke Silva

Lasagna with Sausage and Beef

2.43 from 7 votes
This Lasagna with Sausage and Beef is the ultimate comfort food. Layers of savoury beef and sausage in tangy marinara sauce, al dente pasta, creamy bechamel, and melted mozzarella finished with beautiful sharp parmesan to top it all off.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 peoples
Course: dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method

Ingredients
  

Sausage and Beef Sauce
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Spicy Italian Sausages
  • 4 cloves Garlic minced
  • 1 Onion diced
  • 1 lb Ground Beef
  • 2 sprigs Oregano fresh
  • 8 sprigs Thyme fresh
  • 1 1/2 tsp Kosher Salt
  • 6 Crimini Mushrooms about 2 cups diced
  • 1/4 cup Tomato Paste
  • 1 1/2 ltrs Canned Tomato
  • 1 cup Red Wine
Bechamel Sauce
  • 4 cups Milk 2 %
  • 1/4 cup Unsalted Butter
  • 1/4 cup All Purpose Flour
  • 1/4 tsp Kosher Salt
  • 2 cloves Garlic
  • Parmesan Rind
Lasagna with Sausage and Beef
  • 1 1/2 boxes Dried Lasagna Noodles ~500g/25 sheets
  • 250 grams Mozzarella
  • Parmesan to taste

Equipment

  • French Oven
  • Kitchen knife
  • Kitchen Aid Food Processor
  • Wooden spoon
  • Cutting Board
  • Sauce pan
  • Baking Dish

Method
 

Sausage and Beef Sauce
  1. Heat the olive oil on medium high heat then add the onion and cook it for 1 minute until softened.
    Heat the olive oil on medium high heat then add the onion and cook it for 1 minute until softened.
  2. Add the beef and sausage and cook for 15 minutes, breaking it up as it cooks, until browned.
    Add the beef and sausage and cook for 15 minutes, breaking it up as it cooks, until browned.
  3. Turn the heat down to medium and add the mushrooms and garlic. Cook for 5 minutes.
    Turn the heat down to medium and add the mushrooms and garlic. Cook for 5 minutes.
  4. Add the tomato paste and cook it for 2 minutes.
    Add the tomato paste and cook it for 2 minutes.
  5. Add the wine and reduce for 5 minutes.
    Add the wine and reduce for 5 minutes.
  6. Add the canned tomatoes, fresh herbs, and salt. Cook for an additional 45 minutes.
    Add the canned tomatoes, fresh herbs, and salt. Cook for an additional 45 minutes.
Bechamel Sauce
  1. Heat the milk in a small pot over medium heat.
  2. In a second small pot heat the butter over medium low heat for 3-5 minutes until melted.
    In a second small pot heat the butter over medium low heat for 3-5 minutes until melted.
  3. Once the butter is melted remove from the stove, and whisk in the flour a bit at a time until it forms a smooth paste.
    Once it's melted, remove from the heat and whisk in the flour a bit at a time until it forms a smooth paste.
  4. Place the pot with the flour and butter back on the stove on medium heat and add the milk a few ladles at a time while whisking.
  5. Each time the mixture thickens (2-3 minutes), add some more milk. Whisk continuously to avoid clumping.
  6. Continue until you've used all the milk and the bechamel is smooth, then set aside.
    Continue until you've used all the milk and the beschamel is smooth, then set aside.
Lasagna with Sausage and Beef
  1. Preheat the oven to 375 F and grate the mozzarella. Divide it into five piles.
  2. Spoon a few ladles of sauce into the bottom of the baking dish and spread it evenly.
    Spoon a few ladles of sauce into the bottom of the baking dish and spread it evenly.
  3. Place the lasagna sheets in a layer on the bottom of the pan, slightly overlapping at the edges.
    Place the lasagna sheets in a layer on the bottom of the pan, slightly overlapping at the edges.
  4. Spoon several ladles of sauce onto the pasta and spread it.
    Spoon several ladles of sauce onto the pasta and spread it.
  5. Spoon 1/5 of the bechamel sauce onto the meat sauce.
    Spoon 1/4 of the beschamel sauce onto the bolognese.
  6. Sprinkle one of the piles of mozzarella onto the bechamel.
    Sprinkle one of the piles of mozarella onto the beschamel.
  7. Layer more lasagna sheets onto the cheese.
    Layer more lasagna sheets onto the cheese.
  8. Continue layering sauce, bechamel, mozzarella and pasta for 3 more layers for a total of 5.
    Continue layering sauce, bechamel, mozzarella and pasta for 3 more layers for a total of 5.
  9. Spread some more sauce onto the top layer of noodles.
    Spoon several ladles of sauce onto the pasta and spread it.
  10. Sprinkle the last of the mozzarella onto the lasagna and grate some Parmesan on top.
    Sprinkle the last of the mozzarella onto the lasagna and grate some Parmesan on top.
  11. Bake uncovered for 40 minutes until the lasagna starts to bubble and become golden, then turn the oven to broil and bake until crisp, another 4-6 minutes.
    Bake uncovered for 40 minutes until the lasagna starts to bubble and become golden, then turn the oven to broil and bake until crisp, another 4-6 minutes.