Best Lasagna Ever
- Ready In:
- 5hrs 30mins
- Ingredients:
- 34
- Serves:
-
12
ingredients
-
Bolognese Sauce
- 1 medium onion (finely chopped)
- 1 carrot (grated)
- 2 tablespoons minced garlic
- 1⁄3 cup olive oil
- 1 lb lean ground beef
- 1 lb Italian sausage
- 1 cup beef stock
- 1 cup red wine
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans tomato sauce
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon sage
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 tablespoon parsley
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon liquid smoke (optional)
- 1⁄4 teaspoon nutmeg
- 1 cup milk
-
Bechamel Sauce
- 2 cups milk
- 1⁄4 cup chopped onion
- 1 bay leaf
- 1⁄2 teaspoon peppercorn
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 pinch nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 12 no-boil lasagna noodles
- 4 cups italian blend shredded cheese
- fresh basil (to garnish)
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 stirring 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 saucepan, 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 the 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 for an additional 15 minutes.
- Let stand 5-10 minutes before cutting, top with fresh basil, and serve.
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