Homemade Lasagna Recipe

Ingredients Lasagna: ▢9 regular lasagna noodles (or no-boil noodles) ▢1 pound shredded mozzarella cheese ▢8 ounces freshly grated parmesan cheese Red Sauce:* ▢1/2 pound lean ground beef ▢1/2 pound ground Italian sausage ▢1 Tablespoon olive oil ▢4 cloves garlic , minced ▢1/2 large onion , chopped

14.5 ounce can diced tomatoes , or 5-6 whole peeled tomatoes, chopped ▢2 teaspoons Italian seasonings ▢salt and freshly ground black pepper , to taste ▢1 container fresh basil leaves , finely chopped (about 10-15 leaves) White Sauce (béchamel sauce): ▢4 Tablespoons butter ▢1/4 cup all-purpose flour ▢2 1/2 cups milk ▢salt and freshly ground black pepper , to taste

Brown meat: Brown the ground beef and sausage in a large skillet over medium-high heat, using a wooden spoon to separate the meat into segments. 

Place the meat in a food processor and pulverize it a maximum of three to four times, or until it is a very fine consistency. Transfer to a dish.

Cook Vegetables: Olive oil is added to the same skillet over medium-high heat. Stir in the garlic while the oil is heated for thirty seconds. 

Spinach, onion, and bell pepper should be added. Continue cooking for an additional 2 to 3 minutes over medium-high heat, or until the vegetables are softened. 

Transfer the ingredients to the same food processor after removing from heat. Repeat pulsing until the ingredients are nearly pureed.

Stir together the tomato purée and tomato sauce. To flavor, combine the diced tomatoes, Italian seasoning, and salt and pepper. Stir. 

Before incorporating the red sauce into the lasagna, combine the crumbled minced beef and sausage that were set aside, along with the fresh basil. 

Pasta Preparation: Boil the lasagna noodles for half the time specified on the package while the crimson sauce simmers.