Bolognese & Béchamel Lasagna

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READY IN: 5hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bolognese Sauce:
  • In a Medium Sized Pot, olive oil over medium heat.
  • Add onion, celery seed, fennel seed, carrot and garlic.
  • Cook until onions are translucent (about 8 to 10 minutes).
  • Add Ground beef and sausage, and cook until meat is no longer red.
  • Raise heat to medium high and add wine and stock.
  • Cook sauce until wine and stock are mostly evaporated.
  • Reduce heat to low and add oregano, rosemary, parsley, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes.
  • Add crushed tomatoes, one can of tomato sauce and liquid smoke, bring to a boil then reduce to a simmer.
  • Let sauce simmer on low partially covered for about 3 to 4 hours, stir every 30 minutes adding additional tomato sauce as needed.
  • 10 minutes before serving, add milk.
  • Béchamel Sauce:
  • Add milk, onion, bay leaf and peppercorns to a medium sauce pan, on medium high heat, bring just to a boil. Turn heat off.
  • Cover and let infuse for 15 minutes.
  • In a medium non-stick pan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not brown. Turn off heat.
  • Strain in the hot milk. Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  • Add the salt, pepper and nutmeg and simmer for 1-2 more minutes while continuously whisking.
  • Lasagna.
  • Pre-heat oven to 375 degrees.
  • Spray a 13x9 baking dish with non-stick cooking spray.
  • Spread 3/4 cup of bolognese sauce in the bottom of the pan.
  • Place 4 lasagna noodles on top of bolognese layer.
  • Spread a thin layer of béchamel sauce on lasagna noodles.
  • Spread another layer of bolognese sauce over béchamel sauce.
  • Sprinkle 1 1/2 cups of cheese over bolognese.
  • Repeat with another layer of noodles, béchamel, bolognese and cheese.
  • Top with the final layer of noodles, bolognese and cheese, cover with foil.
  • Bake, covered, for 30 minutes.
  • Remove foil and bake an additional 15 minutes.
  • Let stand 5-10 minutes before cutting, top with fresh basil and serve.
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