Classic Comfort Lasagna

With only 4 days left until Christmas, it’s hard to resist craving some of those warm, comforting dishes that remind us of family gatherings and cozy nights by the fire. Lasagna is the ultimate comfort food — layers of savory red sauce, creamy béchamel, melty mozzarella, and perfectly cooked noodles, all baked together to perfection. Whether you’re feeding a crowd or simply indulging in a personal favorite, this lasagna recipe is sure to bring joy to your holiday season.

Yield: 8-10 servings

Ingredients:

For the Red Sauce:

• ½ pound lean ground beef
• ½ pound ground Italian sausage
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• ½ large onion, chopped
• 1 ½ cups fresh spinach leaves
• ½ bell pepper (red or green), chopped
• 28 oz can whole peeled San Marzano tomatoes, undrained
• 8 oz can tomato sauce
• 2 teaspoons Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 container fresh basil leaves, finely chopped (about 10-15 leaves)

For the White Sauce (Béchamel Sauce):

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2 ½ cups milk
• Salt and freshly ground black pepper, to taste

For the Lasagna:

• 9 regular lasagna noodles (or no-boil noodles)
• 1 pound shredded mozzarella cheese
• 8 ounces freshly grated parmesan cheese

Instructions:

1. Brown the Meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart with a wooden spoon. Once fully cooked, remove excess grease. (Optional) To make the meat finer, pulse it in a food processor 3-4 times until broken into small pieces. Transfer to a bowl.
2. Sauté the Vegetables: In the same skillet, heat the olive oil over medium-high heat. Add the garlic and stir for 30 seconds. Then, add the onion, spinach, and bell pepper. Cook until softened, about 2-3 minutes. Remove from heat and pulse the mixture in the food processor until nearly pureed. Return it to the skillet.
3. Finish the Red Sauce: Add the whole peeled tomatoes to the skillet, squishing them into the sauce with a spoon. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Cover and simmer for 20-30 minutes on low heat, stirring occasionally. Just before using, mix in the reserved crumbled beef and sausage along with the fresh basil.
4. Cook the Pasta: While the red sauce is simmering, cook the lasagna noodles according to the package instructions for half the recommended cooking time. Drain and drizzle with a little olive oil to prevent sticking. (If using no-boil noodles, you can skip this step.)
5. Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour, stirring constantly for about 2 minutes. Gradually whisk in the milk until smooth. Season with salt and pepper, and continue cooking over medium heat, whisking often, until the sauce thickens, about 5-7 minutes.
6. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
7. Assemble the Lasagna: Start by layering the bottom of the greased pan with 3 lasagna noodles. Spread a layer of red sauce over the noodles, followed by white béchamel sauce, a sprinkle of parmesan, and mozzarella cheese. Repeat the layers with noodles, red sauce, white sauce, and cheeses, finishing with a final layer of noodles, red sauce, white sauce, and cheese.
8. Bake: Bake the lasagna for 40-50 minutes, or until the top is golden and bubbly. Let it rest for at least 20 minutes before slicing, allowing the layers to set.
9.  Serve: Serve your lasagna with a side of garlic bread or homemade breadsticks, a fresh green salad and "Day 21" wine for a complete and satisfying meal.