Best Lasagna with Ricotta Bechamel
Every bite of this melt-in-your-mouth lasagna has a creamy bechamel sauce made with ricotta cheese to counteract the hearty flavor of the meat sauce.
A large Dutch oven should be heated to medium-high heat to prepare the meat sauce.
Add the ground sirloin and sausage; cook and stir for about 8 minutes, or until browned and crumbly.
Drain, then set apart.
Oil the Dutch oven with olive.
Over medium-high heat, add the onion and salt.
Cook, stirring frequently, for about 5 minutes, or until the onion is soft and translucent.
Add the garlic and stir for two minutes, or until fragrant.
Crushed red pepper, red wine, sugar, and tomato paste are added; everything is combined by stirring.
Bring mixture to a boil before stirring in the cooked meat.
Stirring occasionally, simmer for 30 minutes at medium-low heat.
Take the pan off the heat, then stir in the basil and parsley.