This lasagna bolognese recipe is the one. How does rich meaty bolognese sauce with creamy bechamal sauce sound between tender pasta layers topped with cheese? I know...
1 lb 80/20 ground beef
1/2 tsp garlic powder
1/2 tsp onion powder
1 TBS olive oil
2 garlic cloves, minced
medium onion, diced
one carrot, peeled and grated
1 cup sliced mushrooms
3 TBS tomato paste
1 tsp dried oregano
1/2 tsp dried thyme
1 TBS worchestershire sauce
1 TBS Better than Bouillon beef base
28 oz can diced tomatoes
2 tsp packed brown sugar
4 TBS butter
4 TBS all purpose flour
3 cups whole milk (no 2%)
1 cup packed shredded white cheddar cheese
12 lasagna noodles
2 cups packed shredded mozzarella cheese
Building Layers of Flavor, Making the bolognese sauce:
Heat olive oil over medium high heat and add the diced onion. Saute until translucent, approximately 3-4 minutes. Add the minced garlic and cook an additional minute. Add the carrot and mushrooms and cook another 3-4 minutes.
Fry the ground beef in a seperate pan, cooking until no longer pink in color. Drain well and add the garlic and onion powder. Mix and add to the mixture.
Finally add the paste, oregano, thyme, worcestershire sauce, Better than Boullion beef base, diced tomatoes and brown sugar. Bring mixture to a boil, reduce heat and simmer for 15 minutes or until it thickens.
PREHEAT oven to 400 degrees and spray a 9x13 baking dish with oil, set aside.
Make Bechamel Sauce
In a medium saucepan melt the butter over medium heat and when it is bubbling whisk in the flour. Cook for 2 minutes to get rid of the flour flavor and add one cup of the milk while whisking the entire time. Then add the second cup and whisk and finally add the third cup and whisk until it thickens.
Continue whisking while add the shredded cheddar cheese until everything is melted, smooth and creamy. Remove from the heat.
1. Take the prepared baking dish and first add a thin layer of bolognese sauce evenly on the bottom of the dish.
2. Cover with 4 of the lasagna noodles. You may need to break them to fit, just do not let them overlap.
3. Spoon 1/3 of the bechamel sauce evenly over the noodle layer.
4. Cover with 1/3 of the meat sauce evenly over the sauce.
5. Repeat with lasagna noodles, bechamel sauce and meat sauce.
6. One more layer like previously done.
7. Top with shredded mozzarella cheese.
Bake for 30 minutes or until the cheese is melty and bubbly and the lasagna noodles are tender. Let sit for a good five minutes so it sets a bit and serve with a smile.
Garlic Bread or Cheese Bread