Bolognese Lasagna
- Ready In:
- 2hrs
- Ingredients:
- 29
- Serves:
-
6
ingredients
-
Pasta
- 414.03 ml flour
- 0.25 ml salt
- 3 eggs
-
Bolognese Sauce
- 44.37 ml olive oil
- 2 onions, finely chopped
- 680.38 g lean ground beef
- 1 small italian spicy sausage, casing removed
- 2 garlic cloves, chopped
- 2 small carrots, finely diced
- 3 sprig fresh thyme
- 2 bay leaves
- 9.85 ml dried oregano
- 793.78 g can plum tomatoes with juice, chopped
- coarse salt
- freshly cracked black pepper
- 1 bunch fresh basil, washed, stemmed, and chopped
-
Bechamel Sauce
- 78.78 ml butter
- 78.78 ml flour
- 14.79 ml flour
- 946.36 ml milk
- freshly grated nutmeg
- coarse salt
- freshly cracked black pepper
- 29.58 ml pecorino romano cheese
- 29.58 ml parmesan cheese
-
Assembly
- oil, for baking dish
- 78.78 ml freshly grated parmesan cheese
- coarse salt
- freshly cracked black pepper
directions
- Pasta: In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
- With mixer on low speed, add 1 egg at a time until incorporated.
- Continue to mix for 3 to 4 minutes until the dough starts to come together.
- Remove dough from mixer and knead to form a ball.
- Cover and let rest for 1 hour.
- Roll out pasta.
- Cut dough into 12 pieces.
- Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
- Cook pasta in boiling salted water for about 4 minutes or until just al dente.
- Transfer to bowl with cold water to prevent sticking.
- Drain on towel.
- Bolognese Sauce:In a large skillet, heat the olive oil on medium heat.
- Add the onion and saute 3 to 4 minutes or until soft.
- Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.
- Add the garlic and carrots and saute for 3 minutes just to soften.
- Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
- Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
- Add the fresh basil and adjust seasoning.
- Bechamel Sauce: In a medium saucepan on medium heat, melt butter.
- Add the flour and stir with wooden spoon until a paste forms.
- Remove from heat and add the cold milk a little at a time while stirring well between each addition.
- Return to heat once all the milk is added and mixture is smooth.
- Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
- Add a pinch of nutmeg and season with salt and pepper to taste.
- Add the Pecorino and Parmesan cheese and stir.
- Assembly: Preheat oven to 350 degrees F.
- Oil the bottom of a 13- by 9- by 2-inch baking dish.
- Reserve a quarter of the bechamel sauce for the top layer.
- Layer lasagna, starting with pasta and alternating bolognese sauce, grated cheese and bechamel sauce.
- Season well between each layer.
- Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
- Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!