Lasagna Bolognese.


Serves 10-12

-6 tablespoons unsalted butter

-1/3 cup all purpose flour

-4 cups whole milk

-1/8 teaspoon ground nutmeg

-1/8 teaspoon kosher salt

-3 cups Bolognese Sauce

-16-8″ long lasagna noodles

-2 1/2 cups grated parmesan

-6 ounces fresh mozzarella, cut into 1/4 inch slices

Cooking method:  

Cook the pasta in boiling salted water according to the manufacturer’s directions and transfer to a bowl of ice water. Drain the noodles and stack on a baking sheet with a paper towel between each layer.  Set aside.

Preheat oven to 350 degrees.  Grease a 13 x 9 inch baking dish with butter.

In a large saucepan, heat the butter over medium heat until foaming.  Whisk in the flour and cook, stirring constantly for 1 minute.  Slowly whisk in the milk, 1/2 a cup at a time.  Bring to a boil and then reduce heat to low.  Simmer over low heat, whisking often, until it’s thick and creamy, approximately 10 minutes. Remove from heat and let cool to room temperature, stirring occasionally.

Reheat the Bolognese Sauce until warmed through.

Spread 1/4 cup of the bechamel sauce in the bottom of the baking dish.  Top with a layer of noodles and spread 3/4 cup of the bolognese over the noodles.  Top the bolognese with 1/2 cup bechamel and 1/4 cup of parmesan. Repeat the process starting with the noodles and ending with the Parmesan until you have 8 layers.  Arrange the mozzarella slices on the top of the lasagna.   Place the baking dish, covered with foil, on a baking sheet and bake the lasagna for approximately 30 minutes. Remove the foil and bake for an additional 20-30 minutes or until bubbling and beginning to brown on top.

Let the lasagna rest for 45 minutes before serving.

Make ahead: The lasagna can be assembled the day before, cover and refrigerate.  Let stand at room temperature for 2 hours before baking.

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