Print

Bobby Flay Lasagna Recipe

Bobby Flay Lasagna recipe
Print Recipe

Bobby Flay’s take on lasagna elevates the traditional Italian-American classic with a blend of spicy Italian sausage and ground beef, fresh herbs, homemade béchamel, and plenty of melted mozzarella and Parmesan. Instead of ricotta, the creamy white sauce adds a silky texture, making every layer melt-in-your-mouth delicious.

Ingredients

For the Meat Sauce:

  • Olive oil – 2 tablespoons

  • Yellow onion (finely chopped) – 1 large

  • Garlic (minced) – 4 cloves

  • Ground beef – 1 lb

  • Italian sausage (removed from casing) – ½ lb

  • Crushed tomatoes – 2 cans (28 oz each)

  • Tomato paste – 2 tablespoons

  • Fresh basil (chopped) – ¼ cup

  • Dried oregano – 1 teaspoon

  • Red chili flakes – ¼ teaspoon (optional)

  • Salt and black pepper – to taste

For the Béchamel Sauce:

  • Unsalted butter – 4 tablespoons

  • All-purpose flour – ¼ cup

  • Whole milk – 3 cups (warm)

  • Nutmeg – a pinch

  • Salt – to taste

For Assembling:

  • No-boil or regular lasagna noodles – 9 to 12 sheets

  • Mozzarella cheese (shredded) – 2 cups

  • Parmesan cheese (grated) – 1 cup

  • Fresh parsley (chopped) – for garnish

Instructions

  • Cook the meat sauce – Heat oil in a large pot. Sauté the onion until soft, then add the garlic. Stir in beef and sausage, cooking until browned. Drain fat. Add crushed tomatoes, tomato paste, herbs, and seasoning. Simmer for 30–40 minutes.

  • Prepare the béchamel – In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking continuously until smooth and thickened. Season with salt and a pinch of nutmeg.

  • Boil noodles if needed – If not using no-boil noodles, cook them according to package directions. Drain and set aside.

  • Layer the lasagna – Preheat oven to 375°F (190°C). In a 9×13″ baking dish, spread a thin layer of meat sauce. Add noodles, then béchamel, then mozzarella and Parmesan. Repeat layers 2–3 more times, finishing with cheese on top.

  • Bake – Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.

  • Rest before serving – Let the lasagna sit for 10–15 minutes before slicing to help it hold together.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-lasagna/