Lasagna Bolognese

Difficulty Level: Moderate

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

Bolognese Sauce:

• 2 tbsp. extra virgin olive oil

• 1 cup mirepoix (chopped celery, carrot, onion)

• 1 lb. ground beef, veal & pork mixture

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• 1/2 cup red wine

• 28 oz. crushed San Marzano tomatoes

• 1/4 cup heavy cream

• Salt to taste

  
  

Mornay Sauce:

• 2 tbsp. butter

• 2 tbsp. flour

• 2 cups whole milk

• 1/3 cup Parmigiano Reggiano, finely grated

Lasagna:

• 10 fresh pasta sheets

• 28 oz. bolognese sauce

• 2 cups mornay sauce

• 3 cups mozzarella, shredded

• 1 cup Parmigiano Reggiano, grated

• 1 tbsp. Italian parsley, finely chopped

Tip: To reduce cooking time, use store bought pasta sheets and Bolognese sauce.

Directions:

Bolognese Sauce (can be made a day ahead):

1. Add the olive oil to a heavy bottomed pot and sauté the onion, carrot and celery over medium heat until soft.

2. Add the garlic and ground beef to the pot, crumbling the meat with a wooden spoon.

3. Once the meat is fully cooked, add the tomato paste then stir in the wine to deglaze.

4. Add the crushed tomatoes and salt to taste. Let simmer on low heat for 15-20 minutes.

5. Remove from heat and stir in the heavy cream.

   
   

Mornay Sauce (can be made a day ahead):

1. In a small pot over low heat, melt the butter and stir in the flour.

2. Once a thick paste-like texture has developed, slowly whisk in the milk.

3. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool.

Lasagna:

1. Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheets for about 1 minute. Remove from the pot and place on a wire rack over a baking sheet to cool. Blot with a paper towel to dry.

2. Preheat oven to 375°F.

3. Meanwhile, spread a thin layer of the Bolognese sauce across the bottom of a 9 x 13 in. rectangular baking dish. Place the first pasta sheet over the Bolognese sauce. Spread the Mornay sauce over the pasta sheet and then sprinkle shredded mozzarella and Parmigiano on top. Place another pasta sheet over top and spread with the Bolognese sauce. Repeat this process five more times until you’ve used all of your pasta sheets.

4. Bake the lasagna for 20 minutes. Remove from the oven and cut into 6 pieces.

5. Place two slices of lasagna, one on top of the other, onto a plate to create a giant 20 layer piece of lasagna.

6. Sprinkle with parley and enjoy!