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Ricotta Bechamel Lasagna Recipe (with Video)

Pasta, Italian

Discover our Ricotta Bechamel Lasagna Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 25min | Cook 1h30min


Meat Sauce
- 1 Onion, diced
- 1 lb Ground beef
- 1 lb hot Italian sausage
- 1 Green bell pepper, diced
- 1 diced tomatoes, 1 large can
- 2 Rao's Basil Tomato Sauce
- Oregano, season to taste
- All-purpose seasoning, season to taste
Ricotta Bechamel
- 3 tbsp Butter
- 3 tbsp All purpose flour
- 1.667 c Milk
- 0.5 tsp Nutmeg
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 1 c Ricotta
Remaining Ingredients
- 4 c Monterey jack cheese
- 4 c Sharp cheddar cheese
- 1 Lasagna Noodles
- 0.75 c Parmesan cheese
- 2 tsp Parsley, for the ricotta
- 2 tsp Minced Garlic
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Meat Sauce
1. Cook both meats together with onions, bell peppers. Stir in garlic. Once done drain. Add some olive oil to pot and add both jars of Rao's and let simmer adding meat and then season to taste.
Ricotta Bechamel
1. Melt butter and add flour. Whisk for three minutes without burning it. Add milk and bring to a boil. Reduce heat to low and let simmer for 15 minutes stirring occasionally. Season with salt, pepper, parsley and nutmeg. Remove from heat and whisk in ricotta until smooth.
Remaining Ingredients
1. In a pot of boiling water seasoned with salt add box of noodles and cook 6 minutes. Don't overcook noodles as they will cook in the oven as well. Drain and rinse laying noodles flat on parchment paper. Preheat oven to 375 degrees. Lightly coat 13x9 baking dish with cooking spray. spoon meat sauce in the bottom with cheese and bechamel. Then layer with noodles and repeat process until lasagna is built. Place in preheated oven and cook for 45 minutes.

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