Lasagna Bolognese

Brian travels all the time and has to eat out a lot. While that sounds glamorous he is always missing home cooked meals. Luckily, he is married to me and I am more than happy to cook for him when he is home! Recently, he requested Lasagna Bolognese. I have made pasta Bolognese before but not lasagna. But as we know from other posts I loooove making different kinds of Lasagnas. They are great make ahead and freezer meals. Plus, Lasagna is great for a crowd!

Lasagna Bolognese
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Servings
6 people
Servings
6 people
Lasagna Bolognese
Yum
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Bechamel Sauce
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees
  2. In a deep skillet or pot, heat 1 tbsp Olive oil
  3. Add in the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Increase the heat to medium-high.
  4. Add the onion, carrot, celery, garlic, bay leaf and thyme and cook, stirring, until the veggies are softened, about 5 minutes; push to the side of the pan.
  5. Add 1 tbsp. of Olive Oil to the center of the pan and crumble in the ground beef; cook without stirring for 3 minutes. Break up the meat and continue to cook, stirring occasionally, until well browned, about 3 minutes. Then pour in the white wine to deglaze the pan. Let it simmer for a couple of minutes.
  6. Add the tomatoes and 2 cups water to the skillet; simmer, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaf; season with salt and pepper. Remove from the heat; let cool.
  7. In a pot of boiling, salted water, add the remaining 1 tbsp. EVOO and the lasagna noodles. Cook, stirring, until al dente. Drain and transfer to a bowl of cold water.
Bechamel Sauce
  1. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute.
  2. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking. Remove from the heat, stir in 1 cup Parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
Assembly
  1. Grease a 9-by-13-inch baking dish; add 3/4 of the cup meat sauce to coat. Add a layer of noodles, overlapping slightly. Top with 1 cup of the meat sauce, then a layer of noodles; add 1 cup of the bechamel, spreading to coat. Repeat the layers. Add a fifth layer of noodles and top with the remaining meat sauce; dollop with the remaining bechamel.
  2. Cover with greased parchment, then wrap the pan with foil. Bake for 1 hour; uncover and sprinkle with the remaining 1/4 cup parmesean. Bake for 15 minutes more. Loosen the foil; let stand for 30 minutes before slicing.
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  • I love your recipes and often save them. I would love to suggest that you not use all caps in the recipes. (it’s like screaming!) This is meant to be constructive criticism only. Please do not take it any other way.

  • Hi Leware! Thank you for visiting! I agree with you! This part of the site still resides in the older program I was using for recipes. I am still trying to convert them all :)!

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