You haven’t lived until you’ve tried my Ricotta Béchamel Lasagna

You haven’t lived until you’ve tried my Ricotta Béchamel Lasagna

by abracashaba
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This recipe has taken years to perfect and part of me isn’t ready to let it go! I have had a lot of trial and error, mistakes and mishaps, learning experiences… whatever you want to call it. I was determined to have a lasagna that was my “go to” and 100% mine!

But I can’t be that selfish, the world needs this big dish of comfort now more than ever…

The key here is this Ricotta Béchamel sauce, it really changes the game from any old, average lasagna to something more memorable. This technique helps to reduce that classic ricotta graininess and smooths it out into a luscious, creamy, decadent sauce. It almost feels like whipped ricotta layer in the lasagna.

I also use allspice in the meat sauce and nutmeg in the béchamel- this may sound weird but its like a symphony in my mouth. The allspice compliments the meat and the nutmeg enhances the cheese. I also don’t add any Italian seasonings like dried oregano or thyme, I think they aren’t needed and sometimes overpower the dish.

Give it a try and let me know what you think! Enjoy!

Ricotta Bechamel Lasagna

My version of lasagna with a creamy ricotta layer you will want more and more of!
By:
Ingredients
  • ~Meat sauce~
  • 2 tbsp oil
  • 1lb ground beef
  • I large onion, diced
  • 5 garlic cloves, crushed
  • 1 chicken bouillon cube
  • 1/4 tsp ground allspice
  • Garlic Salt to taste, about 1 tsp
  • Pepper to taste
  • 1 can diced tomatoes
  • 1 small can tomato paste
  • Hot water
  • 3 tbsp prepared pesto
  • ~Béchamel~
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 cup grated Parmesan
  • 1 cup ricotta
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1/4 tsp garlic salt
  • Lasagne noodles
  • Shredded mozzarella for the top
  • Extra Virgin Olive Oil to finish
Directions
Step 1
Make the Meat Sauce
Step 2
In a large pan, heat the oil to medium high heat. Add the beef and break it up. Add garlic salt and pepper, break it up some more. When the beef is halfway done, add the onion. Sauté until beef is brown and onions are translucent. Add the crushed garlic. Stir for one minute, add the bouillon and allspice. Add the tomato paste and let caramelize for 3 minutes. Add the diced tomatoes and hot water until the perfect consistency is achieved (1-1.5 cups), like a good pasta sauce. Cover and simmer on low for 20 minutes. Stir in the pesto and set aside.
Step 3
In a shallow dish, lay down the lasagna noodles and soak with boiling water for 20-30 minutes. Stir occasionally.
Step 4
Preheat the oven to 375 degrees.
Step 5
Make the Béchamel
Step 6
On medium high heat, melt butter in a small pot. Once melted and bubbly, whisk in the flour. Cook the flour until it is a nutty colour, about 3-4 minutes, whisking occasionally. Add the milk in thirds and whisk vigorously to ensure a smooth sauce. Once the sauce is smooth and just comes to a boil, remove from the heat. Add the Parmesan, whisk until smooth. Add the ricotta, whisk until smooth. Add the seasoning, whisk until smooth. Set aside.
Step 7
In a 9×13 baking dish, start by adding a thin layer of meat sauce to the bottom. Layer the noodles, meat sauce then Béchamel. Smooth out the meat sauce over the noodles and the drizzle the Béchamel over. It does not need to be perfect, do not try to smooth the Béchamel or the 2 sauces will combine. You should get 3 layers ending with the Béchamel on top.
Step 8
Sprinkle with shredded mozzarella and a drizzle of extra virgin olive oil.
Step 9
Bake for 40-60 minutes, until golden on top and the sides are bubbling.
Step 10
Let the lasagna sit for 15 minutes before cutting. Serve with garlic bread and Italian salad. Enjoy!

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