Mediterranean

Lasagna Bolognese

Name: Lasagna Bolognese
Total time: 120 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb lasagna noodles; 1 lb ground beef and 1/2 lb ground pork; 28 oz can crushed tomatoes; 1 medium onion, 1 carrot, and 1 celery stalk, finely diced; 4 tbsp butter and 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 2 cups shredded mozzarella; 1 cup grated Parmesan

Layers of tender pasta, slow-simmered meat ragù, creamy béchamel, and melted cheese baked into a golden Italian masterpiece.

120 minutes

Serves 4

Dinner

Contains common allergens

celery Dairy Wheat

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Instructions

6 steps

1
Heat 2 tbsp olive oil in a heavy pot over medium heat and sauté the onion, carrot, and celery for 8 minutes until softened, then add the ground beef and pork and brown for 10 minutes, breaking it up.

2
Stir in the crushed tomatoes, 1 tsp salt, and 1/2 tsp pepper, then reduce the heat to low and simmer the ragù uncovered for 45 minutes, stirring occasionally, until thick and rich.
3
Meanwhile make the béchamel by melting the butter in a saucepan, whisking in the flour to form a roux, then gradually whisking in the warm milk and cooking 5 minutes until thickened; season with salt and a pinch of nutmeg.
4
Cook the lasagna noodles in boiling salted water 2 minutes less than the package directs, then drain and lay flat on a towel.
5
In a 9x13-inch baking dish, layer a smear of ragù, noodles, more ragù, béchamel, and a sprinkle of mozzarella and Parmesan, repeating until you finish with béchamel and cheese on top.
6
Bake at 375°F for 35 to 40 minutes until bubbling and golden, then rest 15 minutes before slicing so the layers set cleanly.

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