This is my favorite kind of lasagna - rich, meaty, and saucy. It takes time, but is worth the effort for this craveable comfort food.
Ingredients
Bolognese
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, peeled and quartered
- 2 carrots, peeled and chopped
- 2 celery hearts, chopped
- 4 cloves of garlic, peeled
- 1 tablespoon Spaghetti Seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1 can whole tomatoes
- 1 cup white wine
- 2 bay leaves
- 1 tablespoon Nocellara del Belice Extra Virgin Olive Oil
Bechamel
- 5 tablespoons butter
- 1/4 cup flour
- 4 cups whole milk
- Pinch of freshly grated nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated parmesan cheese
Lasagna
- 1 pound lasagna noodles
- 1/4 cup grated parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and pork and cook until browned.
- Add the onion, carrot, celery and garlic to a food processor. Pulse until finely chopped. Add the vegetable mixture to the meat. Add tomato paste and Spaghetti Seasoning. Mix well and cook for 5 minutes. Add the wine and cook for 2 minutes until reduced.
- Add the tomatoes to the food processor and pulse until smooth. Add the tomatoes to the skillet and mix well. Season with salt and pepper. Add the bay leaves and simmer for 1 hour.
- Heat the oven to 375 degrees.
- Bring a large pot of salted water to a boil and cook the lasagna noodles for a couple minutes. If you're using fresh lasagna, there is no need to cook it before layering.
- Make the bechamel by melting the butter in a pot. Add the flour and whisk to combine. Pour the milk in a large measuring cup and heat in the microwave for 2 minutes. Slowly add the warm milk to the butter flour mixture, whisking to combine. Add the nutmeg, salt, pepper and parmesan. Simmer for 5-10 minutes until reduced by a third.
- Assemble the lasagna by starting with a thin layer of béchamel on the bottom of a baking dish. Add a layer lasagna, then top with 2 cups of bolognese and 1 cup of béchamel. Repeat 2 more times. Top with a final layer of lasagna and the remaining béchamel. Top with 1/4 cup parmesan cheese.
- Cover with foil and bake for 1 hour. Remove the foil and bake for another 15 minutes. Let the lasagna rest for 10 minutes before serving.
Takes 2.5 hours
Serves 4-6
