Red and White Lasagna

4.52 from 33 votes

If you love both marinara and Alfredo-style pasta sauce, then you're going to love this meaty, cheesy lasagna that combines both into one delicious dish.

Prep Time1

Cook Time1

Total Time2

Course: Main Dishes

Cuisine: Italian

Servings: -12 servings

Calories: 629kcal

Author: Danelle

Ingredients

For the red sauce

3 tablespoons olive oil
1 onion diced
3-4 cloves garlic minced
1 pound ground beef
1 pound Italian sausage
1 tablespoon Italian seasoning
2 26 oz. cans crushed tomatoes
1 1/2 cups beef broth
1 tablespoon sugar
Salt and pepper to taste

For the white sauce

4 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 cup heavy cream
1/8 teaspoon nutmeg
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the lasagna

16 oven ready lasagna noodles
4 cups shredded mozzarella cheese

Instructions

To make the red sauce, heat 3 tablespoons olive oill in a large skillet over medium heat. Add 1 onion, diced and 3-4 cloves garlic, minced and cook until soft, about 5 minutes.
Add 1 pound ground beef, 1 pound Italian sausage, 1 tablespoon Italian seasoning and cook until meat is no longer pink, breaking up the meat as you go. Add 2 cans crushed tomatoes and 1 1/2 cups beef broth and bring to a simmer. Stir in 1 tablespoon sugar, then salt and pepper, to taste. Simmer, partially covered, for about an hour.
Meanwhile, prepare the white sauce by melting 4 tablespoons butter in a medium saucepan over medium heat. Stir in 1/4 cup flour.
Gradually whisk in the 1 1/2 cups milk and 1 cup heavy creamm, and bring to a simmer. Stir in 1/8 teaspoon nutmeg, 1/2 cup grated Parmesan cheese and salt and pepper, to taste. Cook until cheese is melted and sauce is thickened.
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan. Cover the bottom of the pan with a layer of the meat sauce. Top with 3-4 lasagna noodles, a layer of white sauce, and 1/4 of the mozzarella cheese. Repeat layers twice more.
Add one final layer of noodles to the top of the lasagna, then top with the remaining meat sauce and the remaining cheese. Reserve additional white sauce to spoon over the lasagna.
Bake, covered, for about 30 minutes. Uncover and bake about 20 minutes more, or until the top is browned and bubbly. Let stand 10-15 minutes before slicing and serving, with extra white sauce on the side.

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