Lasagna Bolognese With Bechamel Sauce (Becky@Acre Homestead)

 For the Bolognese Sauce

  • 2 tablespoons oil

  • 2 carrots, peeled and very finely minced

  • 2 ribs of celery, very finely minced

  • 1 large onion, very finely minced

  • 5 cloves of garlic, finely minced

  • 1 pound Italian sausage

  • 1 pound ground beef

  • 2 teaspoon of salt

  • 2 teaspoon pepper

  • 2 tablespoons tomato paste

  • 1 cup dry red wine

  • 3 14.5 ounce cans of crushed tomatoes

  • 1 tablespoon dried basil

  • 1 cup heavy cream

For the Bechamel Sauce

  • 1 cup butter

  • 1 cup all-purpose flour

  • 1/2 teaspoon fresh ground nutmeg

  • 1 teaspoon white pepper

  • 1 teaspoon salt

  • 4.5 cups whole milk

1.5 cups of Parmesan cheese, grated

1 pound of no boil lasagna noodles

Directions

Pre-Heat Oven to 400 degrees

Making the Bolognese

  1. Over medium heat, add oil to a dutch oven. Added diced carrots, celery, and onion and cook until very tender, about 10 minutes, stirring occasionally.

  2. Add sausage, ground beef, salt, and pepper and cook until fully browned; add garlic and cook for 1 minute.

  3. Then add the tomato paste and cook for 2 minutes or until paste has darkened in color.

  4. Pour in red wine and cook until wine has reduced by half. Add crushed tomatoes and basil. Simmer sauce for 1 hour or until very thick.

  5. Pour in heavy cream and taste for seasonings.

For Bechamel Sauce

  1. In a pot over medium heat, add butter, nutmeg, salt, and pepper and melt butter.

  2. Once butter is melted, add flour and cook for 2 minutes.

  3. Add milk and stir frequently until sauce thickens, about 5-7 minutes.

Assemble the Lasagna

  • In a 5-quart casserole dish, spread a thin layer of bolognese sauce, layer with lasagna noodles, 2 cups bechamel sauce, 1/2 cup Parmesan cheese, and 2 cups of bolognese sauce. Repeat layers 2 more times. Note: if there is left over bolognese sauce place in the refrigerator and serve over pasta or freeze for a later date.

  • Bake for 45 minutes or until bubbly around the edges and golden brown on the top.

  • Let cool for 10 minutes before serving.


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