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Stephen Jenkins
By Stephen Jenkins

Authentic Bolognese lasagna

9 steps
Prep:45minCook:4h 45min
A delicious Bolognese lasagna featuring a cheesy bechamel.
Updated at: Mon, 25 Mar 2024 18:21:30 GMT

Nutrition balance score

Unbalanced
Glycemic Index
47
Low
Glycemic Load
21
High

Nutrition per serving

Calories507.5 kcal (25%)
Total Fat25.1 g (36%)
Carbs45.2 g (17%)
Sugars8.5 g (9%)
Protein23.4 g (47%)
Sodium479.1 mg (24%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Things to note:

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.

Bolognese

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.

Bechamel

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.

Lasagna

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.

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