Tasty’s ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it’s the best!

Quick Info

⏱️ 255 min • 🍽️ 8 servings • ⭐ 96%

Nutrition

826 cal • 41g protein • 51g carbs • 41g fat

Tags

[North American] • [Easy] • [Dinner] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• ½ pound ground sirloin, lean
• ½ pound mild Italian pork sausage, casings removed
• 2 ounces prosciutto, finely chopped
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 teaspoons kosher salt, plus more to taste
• 6 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon minced fresh oregano
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon crushed fennel seeds
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 1 28-ounce can of whole tomatoes, preferably San Marzano
• 1½ cups passata or strained tomatoes
• 1 large carrot, peeled
• ½ cup (1 stick) unsalted butter
• 1 teaspoon granulated sugar (optional)
• ½ cup torn fresh basil leaves
• 6 tablespoons (¾ stick) unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups whole milk, room temperature
• 2 teaspoons kosher salt
• ¾ teaspoon garlic powder
• ¼ teaspoon freshly grated nutmeg
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Nonstick cooking spray, for greasing
• 1 pound no-boil lasagna noodles
• Hot water
• 1 tablespoon olive oil
• 1½ cups freshly grated fontina cheese
• 1 cup freshly grated low-moisture mozzarella cheese
• 4 ounces fresh mozzarella cheese, torn into small pieces
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• Fresh basil leaves, for garnish

Instructions Preview

1. Make the meat sauce: In a large bowl, gent…
2. Heat the olive oil in a large pot over med…
3. Reduce the heat to medium and add the onio…

…and 13 more steps

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Recipe by: Lauren Lee, Katie Aubin • From: Tasty 101