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“This is a wonderfully rich lasagna with a creamy bechamel sauce topping. It takes a while to assemble so I usually make it on weekends. The bechamel sauce is completely optional...that's the way I've always made it but you can omit. A Caesar or fresh green salad and garlic bread completes the meal. I hope you enjoy it as much as we do.”
1hr 15mins

Ingredients Nutrition


  1. In large pot cook mince and sausage with garlic and onion; drain.
  2. add tomato sauce, diced tomatoes, salt, pepper, Italian seasoning, bay leaves and sugar.
  3. Bring to the boil, reduce heat and let simmer for about an hour.
  4. In a large bowl, mix together eggs, parsley, Italian seasoning, ricotta cheese, salt, pepper and Parmesan.
  5. In a pan, melt butter.
  6. add flour and whisk in; let cook for a few minutes.
  7. add milk bit by bit
  8. add salt, pepper and garlic powder; constantly stirring.
  9. Lastly, add the Parmesan and whisk to incorporate.
  10. In a greased 9 x 13 baking dish spread 1 cup of meat sauce.Layer as follows:
  11. noodles, meat sauce, cheese mixture, mozzarella.
  12. Lastly, top with bechamel sauce and bake at 350 for 45 minutes.

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