Parmesan Basil Béchamel Lasagna

This Parmesan Basil Béchamel Lasagna takes classic lasagna to another level. Layers of rich meat sauce made with ground beef, pork sausage, fresh vegetables, white wine, and herbs are paired with a creamy Parmesan basil béchamel and plenty of freshly grated mozzarella, cheddar, and Monterey Jack cheese. If you love homemade lasagna, comfort food recipes, or easy dinner ideas that taste like they came from a restaurant, this recipe is for you. The combination of the rich ragù and silky béchamel creates a lasagna that is cheesy, creamy, and packed with flavor in every bite. In this video: • How to make a rich homemade meat sauce • The secret to a creamy Parmesan Basil Béchamel • The best cheeses for lasagna • How to layer lasagna for the perfect bite • Tips for getting that golden, bubbly top Dalstrong Phantom Series Knife https://amzn.to/4eRn1Aj HexClad Hybrid Nonstick Frying Pan (8”) https://amzn.to/3GL4Z67 HexClad Hybrid Nonstick Frying Pan (10”) https://amzn.to/3GFQyAj Spring Chef Swivel Vegetable Peeler https://amzn.to/44HH8w6 Anova Culinary Sous Vide Precision Cooker https://amzn.to/3GIZa9d Geedel Rotary Cheese Grater https://amzn.to/4sFpJOG Ingredients Meat Sauce 2 shallots, finely chopped 1/2 green bell pepper, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 garlic cloves, minced 2 tablespoons extra virgin olive oil, divided 1 pound ground beef 1 pound ground pork sausage Salt and black pepper, to taste 1 1/2 tablespoons Italian seasoning 2 tablespoons tomato paste 1/2 cup dry white wine 1 (14-15 ounce) can diced tomatoes 1 pinch cayenne pepper 1 cup chicken stock or beef stock 1 (15-ounce) can tomato sauce 4-5 sprigs fresh thyme 1-2 sprigs fresh rosemary 2 bay leaves Parmesan Basil Béchamel 3/4 stick butter 1/2 cup all-purpose flour 3 cups milk 1 cup heavy cream Salt and black pepper, to taste 1/4 cup fresh basil, finely chopped 1 cup freshly grated Parmesan cheese Cheese & Pasta 2 boxes oven-ready lasagna noodles 2 cups freshly grated mozzarella cheese 1 1/2 cups freshly grated sharp cheddar cheese 1 1/2 cups freshly grated Monterey Jack cheese Instructions 1. Prepare the Vegetables Finely chop the shallots, green bell pepper, carrots, celery, and garlic. Set aside. 2. Brown the Meat Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the ground beef and pork sausage. Break the meat apart as it cooks until browned and crumbled. Season with salt, pepper, and Italian seasoning. Once fully cooked, transfer the meat to a plate and set aside. 3. Build the Sauce Add the remaining tablespoon of olive oil to the Dutch oven. Add the shallots, green bell pepper, carrots, and celery. Season lightly with salt and pepper and cook for 5-7 minutes, until softened and beginning to sweat. Add the garlic and cook for 30 seconds to 1 minute, until fragrant. Stir in the tomato paste and cook for 1-2 minutes. Pour in the white wine and scrape up any bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until the alcohol cooks off. Add: Diced tomatoes Cayenne pepper Cooked meat mixture Chicken or beef stock Tomato sauce Tie together or bundle the thyme, rosemary, and bay leaves and add them to the sauce. Bring to a low simmer, cover, and cook for 30-45 minutes, stirring occasionally. Remove the herb bundle and bay leaves before assembling. 4. Make the Parmesan Basil Béchamel In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and heavy cream until smooth. Season with salt and pepper. Cook, whisking often, until the sauce thickens. Stir in the chopped basil and Parmesan cheese until melted and smooth. 5. Assemble the Lasagna Preheat the oven to 400°F. Spread a thin layer of meat sauce in the bottom of a large baking dish. Layer in this order: Oven-ready lasagna sheets Meat sauce Parmesan basil béchamel Mozzarella, cheddar, and Monterey Jack Repeat the layers until the dish is full, finishing with béchamel and a generous layer of cheese on top. 6. Bake Cover the baking dish tightly with foil. Bake at 400°F for 40-50 minutes. Remove the foil and broil for 5 minutes, until the top is golden, bubbly, and slightly crisp. Let the lasagna rest for 10-15 minutes before slicing. Tips Freshly grated cheese melts much better than pre-shredded cheese. Letting the sauce simmer longer deepens the flavor. Resting the lasagna before cutting helps the layers hold together. #Lasagna #HomemadeLasagna #ComfortFood #ItalianFood #PastaRecipe #LasagnaRecipe #Béchamel #CookingWithFeeling #AroundTheArmstrongTable #cookingchannel #cookingtutorial #foodsecrets