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let’s make something Naughty

Spicy Sausage Lasagna with Béchamel

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Ingredients 

Serving Size: 8-10 people

Spicy Sausage Sauce

  • 2 tablespoons extra-virgin olive oil

  • 1/2 pound hot Italian sausage, casings removed

  • 1/2 pound ground beef

  • 1 yellow onion, finely diced

  • 3 garlic cloves, finely diced

  • 1 teaspoon kosher salt, plus more to taste

  • ½ teaspoon freshly ground black pepper, plus more to taste

  • 1 (6-ounce) can tomato paste

  • 2/3 cup dry white wine

  • 2 teaspoons Italian seasoning

  • 2 teaspoons agave

  • 1 (28-ounce) can crushed tomatoes

Béchamel Sauce

  • 6 tablespoons unsalted butter

  • 6 tablespoons all-purpose flour

  • 2 cups whole milk

  • Kosher salt and freshly ground black pepper, to taste

  • 1/2 teaspoon freshly grated nutmeg

  • 3/4 cup freshly grated Parmesan cheese (3 ounces)

To Assemble

  • Kosher salt, to taste

  • 1 pound lasagna noodles

  • 2 teaspoons extra-virgin olive oil, plus more for greasing

  • 5 ounces mozzarella, grated (about 1 1/4 cups)

  • Torn fresh basil, for garnish

Instructions 

1. Make the Meat Sauce

  1. Heat the olive oil in a large pot over medium heat.

  2. Add the sausage and beef, breaking it apart with a wooden spoon. Cook until browned and crispy in spots, 6–8 minutes.

  3. Add the onion and cook until softened, 5 minutes. Add the garlic and cook 1 minute more. Season with the salt and pepper.

  4. Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.

  5. Pour in the white wine and scrape up any browned bits. Simmer for 2–3 minutes until reduced.

  6. Stir in the Italian seasoning, agave, and crushed tomatoes.

  7. Bring to a simmer, reduce heat to low, and cook uncovered for 20–25 minutes until thick and rich. Adjust seasoning as needed.

2. Make the Béchamel

  1. In a medium pot, melt the butter over medium heat.

  2. Add the flour and whisk constantly for 1–2 minutes to form a smooth roux.

  3. Slowly pour in the milk while whisking so no lumps form.

  4. Bring to a gentle simmer and cook until thickened, 3–5 minutes.

  5. Season with salt, pepper, and nutmeg.

  6. Turn off the heat and whisk in the Parmesan until smooth and creamy.

3. Cook the Lasagna Noodles

  1. Bring a large pot of salted water to a boil.

  2. Add the noodles and cook until just shy of al dente—they’ll finish in the oven.

  3. Drain and toss gently with 2 teaspoons olive oil to prevent sticking.

4. Assemble the Lasagna

  1. Preheat oven to 375°F.

  2. Lightly grease a 9×13-inch baking dish with olive oil.

  3. Spread a thin layer of sausage sauce on the bottom.

  4. Add a layer of noodles.

  5. Spread a generous layer of béchamel over the noodles, then a layer of sausage sauce, then a sprinkle of mozzarella.

  6. Repeat the layers until everything is used, finishing with béchamel + sausage sauce + mozzarella on top.

5. Bake

  1. Cover the dish with foil (tent it so it doesn’t touch the cheese).

  2. Bake for 25 minutes.

  3. Remove foil and bake another 15–20 minutes, until bubbling and golden.

  4. Let it rest 10–15 minutes before slicing.

  5. Top with torn fresh basil and extra Parmesan if you want it extra luxe.

This is the kind of lasagna you make when the temperatures drop and you want something warm, creamy, and comforting enough to justify staying inside all weekend. With spicy sausage, melty mozzarella, and that dreamy béchamel, it’s basically winter in its best possible form.

lasagna, fall, mains, sausage

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