Description
A warm, cheesy lasagna layered with rich Bolognese sauce and creamy béchamel, perfect for family gatherings.
Ingredients
Scale
- 6–7 cups Bolognese Sauce
- 20 sheets egg lasagna noodles
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/8 tsp freshly grated nutmeg
- 2 1/2 cups freshly grated Parmesan, divided
- 16 oz fresh mozzarella, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 oz pancetta, diced small
- 1 lb ground sirloin (90/10)
- 1 lb ground Italian sausage
- 1 yellow onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 – 6 oz can tomato paste
- 1 – 28 oz can high-quality crushed tomatoes
- 1 1/2 cups medium-bodied red wine
- 1 cup whole milk
- 2 bay leaves
- 1 Parmesan rind
- Kosher salt
- Freshly cracked pepper
Instructions
- Make Your Bolognese Sauce: In a large pot, heat the olive oil and butter over medium heat. Add the diced pancetta and sauté until crisp. Toss in the ground sirloin and Italian sausage, cooking until browned. Then, add the onion, carrots, celery, and garlic; cook until the veggies soften. Stir in the tomato paste, crushed tomatoes, wine, bay leaves, and the Parmesan rind. Season with salt and pepper and let it simmer for about 60 minutes.
- Prepare the Béchamel Sauce: In a saucepan, melt 5 tablespoons of butter over low heat. Whisk in the flour and cook for about a minute. Gradually whisk in the warmed milk, continuing to stir until the sauce thickens. Season with freshly grated nutmeg, salt, and a cup of Parmesan.
- Assemble the Lasagna: In a large baking dish, spread a layer of Bolognese sauce at the bottom. Next, layer the sheets of lasagna noodles followed by the béchamel, more sauce, and a sprinkle of mozzarella. Keep layering until you run out of ingredients, finishing off with béchamel and a generous topping of Parmesan.
- Bake: Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the lasagna is bubbly and golden.
- Let it rest: Once your lasagna is beautifully baked, let it rest for about 10-15 minutes before serving.
Notes
For a leaner lasagna, substitute ground turkey. This dish pairs well with a green salad and garlic bread.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg