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Lasagna Bolognese
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Lasagna Bolognese

Course Main
Cuisine Italian
Prep Time 45 minutes
Cook Time 4 hours 15 minutes
Total Time 5 hours
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Large skillet
  • Large pot
  • Baking Sheet
  • A Deep 8-inch Baking Dish

Ingredients

Red Sauce:

  • 3 cups slow-cooked Bolognese meat sauce click the linkup above for the recipe and ingredients

Béchamel Sauce:

  • 2½ tbsp butter
  • 1 large clove of garlic halved and smashed
  • 2½ tbsp flour
  • 2 cups of whole milk
  • ¼ cup of Parmesan finely grated
  • Pinch of freshly grated nutmeg
  • Sea salt and freshly cracked black pepper to taste

Other Ingredients:

  • 7-10 fresh pasta sheets or dried lasagna noodles work too, depending on the size of baking dish
  • 1 cup of fresh Parmesan finely grated, plus more for serving
  • 1 cup of fresh mozzarella diced (optional)
  • Fresh parsley chopped, for garnish

Instructions

  • Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link up above for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor.
  • Prepare the Béchamel Sauce by heating the butter and smashed garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.
  • Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.
  • Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.
  • Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds to make them pliable. Dry noodles may take longer; follow package instructions for al dente pasta.
  • Remove from the water and separate them into an even layer on a towel.
  • Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.
  • Assemble the lasagna by spreading a thin layer of béchamel sauce.
  • Place a noodle (or noodles) down to cover the bechamel.
  • Spread a layer of Bolognese sauce over the noodles.
  • Drizzle some of the béchamel over the Bolognese.
  • Sprinkle with some of the diced mozzarella and some of the parmesan. Repeat with the remaining ingredients, trying to make 5 layers of pasta (or more).
  • On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.
  • Cover the baking dish with foil and place it on the prepared baking sheet.
  • Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.
  • If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.
  • Remove from the oven, and let it rest for 20 minutes before slicing.
  • Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.