Shreddy Mercury
Well-known member
Bolognese
1 tbsp olive oil
2 lbs lean ground beef or sausage (not Jimmy Dean breakfast sausage)
5-8 cloves garlic finely minced
1 medium white onion finely minced
1 cup carrot finely minced
1 cup celery finely minced
28 oz can peeled whole tomatoes
6 oz can tomato paste
2 tsp dried oregano
2 tsp dried basil
1 cup beef stock
1 tsp salt
½ tsp black pepper
Bechamel
6 tsbp unsalted butter
¾ cup all purpose flour
6 cups 2% or whole milk
1 tsp salt
½ tsp black pepper
1 tsp nutmeg
Other
9 lasagna sheets
8-10 oz grated parmesan (I used 5 oz asiago and 5 oz parmesan mixed)
Fresh chopped parsley
Bolognese
Heat a dutch oven or soup pot over medium heat. Add olive oil and sofrito (onions, carrots, celery) and add a pinch of salt to sweat the vegetables. Cook until onions are translucent.
Add garlic and cook until fragrant (about a minute) and add tomato paste along with the seasonings. Mix well and cook until the paste turns a deep rich red.
Add meat and cook through. If using a fattier meat, cook in another pan and drain grease first.
Add the tomatoes with juices and the beef stock. Bring to boil and turn down to low. Taste for seasoning.
Cook, on low, covered for at least 1 hour. Remove lid, taste for seasoning again, and cook on low until almost all of the liquid is gone. The total time will be at least 3 hours, I cook for 4. You don’t want a runny bolognese, otherwise the lasagna will be messy.
Bechamel
Add milk to a sauce pan and warm up, otherwise the mixture can be clumpy. Add nutmeg to the milk.
Add the butter to another dutch oven or soup pot over medium heat to melt.
Add the flour and whisk until smooth and cook for a few minutes and season with the salt and pepper.
Ladle in the milk a few ounces at a time and whisk until smooth. Add until almost all the milk is gone and check for consistency. You want a thick but creamy consistency. You want it to slowly pour out of the spoon, not fall off in blobs.
Assembly
Preheat oven to 375.
Add a thin layer of bolognese to the bottom of the 9x13 pan and lay 3 sheets of lasagna down.
Spread a layer of bolognese (around 1/3 of the sauce), top with bechamel (around 1/3 of the sauce) and sprinkle the grated cheese on top.
Do this 2 more times with bechamel on the top and cheese on top of that. Bake for 45 minutes with a pan underneath to catch anything that bubbles out.
Pull and let cool for 20 minutes, top with fresh chopped parsley for garnish.
Try not to eat the whole thing at once, this will be difficult.
1 tbsp olive oil
2 lbs lean ground beef or sausage (not Jimmy Dean breakfast sausage)
5-8 cloves garlic finely minced
1 medium white onion finely minced
1 cup carrot finely minced
1 cup celery finely minced
28 oz can peeled whole tomatoes
6 oz can tomato paste
2 tsp dried oregano
2 tsp dried basil
1 cup beef stock
1 tsp salt
½ tsp black pepper
Bechamel
6 tsbp unsalted butter
¾ cup all purpose flour
6 cups 2% or whole milk
1 tsp salt
½ tsp black pepper
1 tsp nutmeg
Other
9 lasagna sheets
8-10 oz grated parmesan (I used 5 oz asiago and 5 oz parmesan mixed)
Fresh chopped parsley
Bolognese
Heat a dutch oven or soup pot over medium heat. Add olive oil and sofrito (onions, carrots, celery) and add a pinch of salt to sweat the vegetables. Cook until onions are translucent.
Add garlic and cook until fragrant (about a minute) and add tomato paste along with the seasonings. Mix well and cook until the paste turns a deep rich red.
Add meat and cook through. If using a fattier meat, cook in another pan and drain grease first.
Add the tomatoes with juices and the beef stock. Bring to boil and turn down to low. Taste for seasoning.
Cook, on low, covered for at least 1 hour. Remove lid, taste for seasoning again, and cook on low until almost all of the liquid is gone. The total time will be at least 3 hours, I cook for 4. You don’t want a runny bolognese, otherwise the lasagna will be messy.
Bechamel
Add milk to a sauce pan and warm up, otherwise the mixture can be clumpy. Add nutmeg to the milk.
Add the butter to another dutch oven or soup pot over medium heat to melt.
Add the flour and whisk until smooth and cook for a few minutes and season with the salt and pepper.
Ladle in the milk a few ounces at a time and whisk until smooth. Add until almost all the milk is gone and check for consistency. You want a thick but creamy consistency. You want it to slowly pour out of the spoon, not fall off in blobs.
Assembly
Preheat oven to 375.
Add a thin layer of bolognese to the bottom of the 9x13 pan and lay 3 sheets of lasagna down.
Spread a layer of bolognese (around 1/3 of the sauce), top with bechamel (around 1/3 of the sauce) and sprinkle the grated cheese on top.
Do this 2 more times with bechamel on the top and cheese on top of that. Bake for 45 minutes with a pan underneath to catch anything that bubbles out.
Pull and let cool for 20 minutes, top with fresh chopped parsley for garnish.
Try not to eat the whole thing at once, this will be difficult.
