Red and White Sauce Lasagna
A classic lasagna with alternating layers of rich white and red sauces, offering a satisfying yet balanced dish.
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Instructions
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Preheat the oven to 400 F.
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To make the white sauce, melt butter in a heavy-bottomed saucepan, then add flour to create a roux and cook for two minutes.
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Warm milk separately, then slowly whisk it into the roux until smooth; season with salt and set aside.
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For the red sauce, brown ground beef and pork in a large skillet for about 8 minutes, then drain most fat, reserving 2 tablespoons, and remove the meat.
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Sauté onion in the reserved fat for 6-7 minutes until translucent, then add mushrooms and garlic, cooking for 5 minutes until soft.
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Return the meat to the pan, stir in tomato sauce and dried herbs, then simmer for 5 minutes; season with salt and pepper and remove from heat.
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To assemble, ladle red sauce into a 3-quart baking dish, then layer with pasta, more red sauce, and one-third of the white sauce.
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Repeat the pasta, red sauce, and white sauce layers twice more.
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Top with shredded mozzarella and grated Parmesan.
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Cover with foil and bake for 40 minutes, then remove foil and bake for an additional 10 minutes until the cheese is lightly browned.
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Let the lasagna rest for 10 minutes before serving.