Servings: 12

Storage Life of Ingredients: 1 year

There are so many different lasagna recipes out there. Why try this one? Because this one is the best, naturally.

If you're looking for a simple, fast lasagna recipe, this isn't it. It takes more work than others I've tried, but the outcome is phenomenal. And if your kids are anything like my kids, they don't like cottage cheese. Enter Italian Style Lasagna, that features a roux sauce instead of the cottage or ricotta cheeses that feature so prominently in the American version of lasagna.


In addition to making this fresh, you can easily use food storage items and/or bottle the red sauce with meat in advance.

Pictured Process

Prepare the sauce:

Heat oil and butter in a large saucepan. Add onion and garlic and cook for 1-2 minutes.

Add mushrooms and cook until brown and the liquid is almost all gone.

Then, blend up those mushrooms! I use an immersion blender...less dishes = less effort!

Add the remaining sauce ingredients, cover, and allow the sauce to simmer for about 1/2 hour. Don't forget to stir the pot every now and again.


Boil your noodles according to package directions and brown the meat.

Prepare the white sauce: melt butter in a small sauce pan, then add flour and cook for at least 1 minute, whisking constantly. Whisk in the milk slowly and add salt and pepper. Simmer until thick, whisking occasionally.

Your sauce should look nice and thick. Go ahead and add your ground meat to the sauce.

All your components are ready!!! Now it's time to layer them.

Start off with a layer of red sauce (approx 1/3 of your sauce) and add 4 lasagna noodles on top. Then, coat the noodles with 1/3 of your white sauce and 1/3 of each of your cheeses.

Repeat this process two more times.

Cover this beauty with foil and bake at 375 for 30 minutes.

Remove the foil and force yourself to wait for just ten more minutes, then forget about fitting into any of your clothes.

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