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Lasagna Bolognese
Save time by preparing the béchamel sauce while the meat sauce simmers. The lasagna can be assembled up to one day ahead. Cover and chill, then when you're ready, bake it.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
8
1/2 lb mushrooms
1 onion, chopped
2 Tbsp olive oil
1 cup parsley, chopped
1 lb ground beef
1/2 lb mild Italian sausages, casings removed
1/2 tsp dried thyme
2 Tbsp balsamic vinegar
1 (6 oz) can tomato paste
1 (6 oz) can tomato sauce
2 cups chicken broth
Béchamel sauce (recipe follows)
1 (9 oz) box dried lasagne
1-1/4 cups shredded parmesan cheese
1/4 tsp ground nutmeg
Béchamel Sauce
1 onion, finely chopped
1 Tbsp butter
1/2 tsp ground nutmeg
1/4 cup all-purpose flour
2-1/2 cups skim milk
2 cups chicken broth
Method/Steps
1. Thinly slice mushrooms. In a large pan, combine mushrooms, onion and olive oil. Cover and stir often over medium-high heat until mushrooms are juicy, about 4 minutes. Uncover, add parsley, and stir often over high heat until vegetables are lightly browned, 5 to 8 minutes. Pour mixture into a bowl.
2. Add beef and sausages to pan. Over high heat, crumble meats with a spoon and stir often until well browned, 10 to 15 minutes, discard fat. Add mushroom mixture, thyme, vinegar, tomato paste, tomato sauce and broth; stir until boiling. Reduce heat and simmer, stirring often, until most of the liquid has evaporated, about 30 minutes.
3. Spoon 1 cup béchamel sauce into a shallow 9 x 13 inch casserole and spread evenly over bottom. Arrange 1/4 of the pasta evenly over the béchamel sauce to cover as much of the casserole bottom as possible.
4. Spoon 1/3 of the meat sauce over the pasta in the casserole and spread level. Drizzle meat sauce with about 1/2 cup béchamel and sprinkle with about 1/4 cup cheese. Cover cheese with another 1/4 of the pasta and top with another 1/3 of the meat sauce, 1/2 cup béchamel, and 1/4 cup cheese. Arrange a third layer of pasta over cheese and cover with remaining meat sauce, 1/2 cup béchamel, and 1/4 cup cheese. Cover with the last 1/4 of the pasta and spread remiaining béchamel over pasta to moisten evenly; sprinkle with remaining cheese and the nutmeg. Cover pan tightly with foil.
5. Bake in a 350°F regular or convection oven until sauce is bubbling vigorously and pasta edges are beginning to brown, about 40 minutes.
6. Let stand about 10 minutes, cut into rectangles and serve with a wide spatula.
Béchamel Sauce
1. In a large pan set over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.
2. Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes.
Wine and Spirits Match
Enjoy with a glass of Chianti.