Authentic Bolognese lasagna

A delicious Bolognese lasagna featuring a cheesy bechamel.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

-This recipe is for TWO lasagnas. Since lasagna is tedious I always make two at a time and bake once and freeze one for a later time. If only making one make sure to halve all ingredients. -Store bought noodles are fine here but homemade are better. I like the thinnest noodles I can make to maximize layers. -I recommend making the Bolognese the day before since it takes a long time to cook.

Step 2

Brown ground meat over medium high heat. Drain and set aside.

Step 3

I'm your largest Dutch oven / pot cook finely diced veggies over medium heat in a little olive oil or leftover meat fat until starting to turn translucent ~10 mins. (Depending on the size of your pot you may need to split everything between 2).

Step 4

Add wine and cook for a couple minutes. Then add meat and remaining Bolognese ingredients but don't add the cream yet. Cover and simmer for 4-8 hours stirring occasionally until desired consistency is reached. Then stir in cream.

Step 5

I'm a pot or saucepan, melt butter. Then add flour and stir until incorporated.

Step 6

Gradually add milk while whisking.

Step 7

Once sauce thickens, add nutmeg and cheese. Stir until incorporated.

Step 8

Assemble lasagna in alternating layers. Top with grated Parmesan and mozzarella cheese.

Step 9

Bake at 350 for 45 minutes. Then broil until cheese is colored as desired. Let rest 10 minutes before serving.