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Lasagna bolognese
Layers of flat lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, homemade béchamel, and parmesan cheese—what more could you want?
SERVES
6
TO
8
Ingredients
Bolognese Sauce
- 5 ounces (142g) unsmoked pancetta, cut into chunks
- 1 pound (454g) beef blade roast, cut into chunks
- 1 large carrot, peeled and finely diced
- 2 celery stalks, finely diced
- 1 medium onion, peeled and finely diced
- 2 tablespoons (30 ml) olive oil, divided
- 1 cup (240ml) red wine
- 1/4 cup (60ml) tomato paste
- 1 cup (240ml) tomato puree
- 3/4 cup (180ml) milk, plus more if required
- 1 bay leaf
- 2 sprigs thyme
- 1 cup (240ml) beef stock
Béchamel
- 2 cups (470ml) whole milk
- 3 tablespoons (45ml) butter
- 3 tablespoons (45ml) all-purpose flour
- 1/8 teaspoon (.75ml) ground nutmeg
- Salt and white pepper to season
Lasagna
- 1 pound (454g) dried lasagna noodles
- 1 cup (240ml) parmesan cheese, finely grated
- 1/2 bunch parsley, chopped
- 1 cup (240ml) mozzarella, grated
Directions
For the Bolognese Sauce
- In the bowl of a food processor, pulse the pancetta until finely ground. Remove and keep separate.
- Repeat with the beef, keeping it separated as well.
- Finally pulse the carrot, onion, celery, and garlic together.
- Heat half of the olive oil in a large saucepan over medium heat. Add minced pancetta and fry until crisp.
- When brown, remove pancetta from pan and reserve. Drain and discard the fat.
- Add remaining olive oil to the same pan and brown the beef for about 5 minutes.
- Add carrot, celery, and onion, season with salt and pepper, and sweat until softened, about ten minutes.
- Add wine and scrape the bottom of the pan to deglaze.
- Add tomato paste and cook for 2-3 minutes, until starting to thicken.
- Add the tomato puree, beef stock, milk, bay, and thyme, and stir to combine thoroughly. Cover and cook over low heat for 2 hours, stirring periodically. Add a splash of milk if needed.
- Season with salt and pepper.
For the Béchamel
- Heat milk in a small saucepan just until it is just simmering. Remove from heat but keep warm.
- Melt butter in a medium saucepan over medium heat. Add flour, whisk, and cook for 2-3 minutes or until lightly blonde in colour.
- Slowly whisk in warm milk into flour and butter mixture ensuring no clumps form.
- Allow mixture to come to a light simmer and continue to simmer until sauce is thickened.
- Season with nutmeg, salt, and white pepper.
- Keep warm and set aside until ready for use.
For the Lasagna
- Preheat oven to 375 F (190 C).
- Bring a large pot of salted water up to a boil. Blanch pasta noodles until just flexible, then drop them into a bowl of cold water to stop the cooking.
- Ladle ½ cup (120 ml) of Béchamel on the bottom of a 12 x 16-inch casserole dish.
- Place lasagna noodles on top of the sauce. Ladle a thin layer of Bolognese Sauce on top of the noodles along with another ½ cup (120 ml) of Béchamel.
- Sprinkle a thin layer of parmesan cheese over the layer of sauce. Top with another layer of pasta and continue layering sauce, cheese, and pasta until 5-6 layers of pasta have been placed.
- Top with the remaining Béchamel, grated mozzarella, and the remaining parmesan cheese.
- Loosely cover with aluminum foil and place in the oven to bake for 30 minutes.
- Remove foil and cook for another 20 minutes.
- Remove the lasagna from the oven, cover loosely, and allow to rest for at least 20 minutes.
To Serve
- Sprinkle with fresh parsley, slice and serve hot. Enjoy!
