Giada's Classic Italian Lasagna
ID: 55ece084...
This classic Italian lasagna features layers of no-boil pasta sheets, seasoned ground beef, creamy ricotta, and squeezed spinach. It is bound together by a velvety pink sauce—a rich blend of homemade Béchamel and savory tomato sauce—then baked to golden, bubbly perfection.
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🍳 Cooking Flow
Brown the ground beef and prep the ricotta-egg mixture. → Make a Béchamel sauce, then combine it with tomato sauce to create a pink sauce. → Squeeze all excess water out of the defrosted spinach. → Layer the baking dish with pink sauce, no-boil pasta sheets, ricotta, spinach, beef, and cheeses. → Top with the remaining sauce, cheeses, dots of butter, and bake at 375°F for 45 minutes.
Cooking Steps
Brief Cooking Order
Brown the ground beef and prep the ricotta-egg mixture. → Make a Béchamel sauce, then combine it with tomato sauce to create a pink sauce. → Squeeze all excess water out of the defrosted spinach. → Layer the baking dish with pink sauce, no-boil pasta sheets, ricotta, spinach, beef, and cheeses. → Top with the remaining sauce, cheeses, dots of butter, and bake at 375°F for 45 minutes.
Introduction
This classic Italian lasagna features layers of no-boil pasta sheets, seasoned ground beef, creamy ricotta, and squeezed spinach. It is bound together by a velvety pink sauce—a rich blend of homemade Béchamel and savory tomato sauce—then baked to golden, bubbly perfection.
Step 1
Heat a sauté pan over medium-high heat. Add 1 lb of ground beef, a drizzle of olive oil, and a pinch of salt. Break up the beef with a spatula and cook for 4-5 minutes until fully browned, then transfer to a bowl to cool.
Step 2
In a medium bowl, beat 3 eggs. Add about 1.5 lbs of ricotta cheese and mix well with a spatula until fully incorporated.
Step 3
Lower the stove heat. In a large pot, melt 5 tablespoons of butter. Once melted, add 1/2 cup of flour and whisk/stir quickly to cook out the raw flour taste and form a smooth paste without lumps.
Step 4
Slowly pour in room-temperature whole milk (about 4 cups) while stirring. Bring to a simmer and let it cook to thicken.
Step 5
Season the Béchamel sauce with a pinch of salt, a couple of pinches of ground white pepper, and a small grating of fresh nutmeg. Stir occasionally.
Ingredients List
Important Notes
Make sure to use room-temperature milk for the Béchamel sauce to prevent clumping.
Thoroughly squeeze the defrosted spinach to avoid a soggy lasagna.
No-boil lasagna sheets must have enough liquid around them to cook properly in the oven, so ensure the pink sauce is distributed well at the bottom and between layers.
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