Lasagna

Name: Lasagna
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb ground beef; 1 lb ground pork; 8 cloves garlic; 2 cups onions finely chopped; 1 cup carrots finely chopped; 1 cup celery stalks finely chopped; 2 tbsp tomato paste; 28oz can crushed tomatoes; 1 cup beef broth; 1 cup red wine; 1 cup milk; thyme; rosemary; 2 bay leaves; 1 pinch chili flakes; 1 pinch nutmeg; salt; pepper; 1 tbsp butter; 2 tbsp olive oil; 7 tbsp butter; 7 tbsp flour; 6 cups whole milk; 1 cup grated parmesan; 1 pinch of cayenne pepper; 1 pinch nutmeg; salt; pepper; 2 packages lasagna noodles (De Cecco is a good shape); grated parmesan

13 steps

Updated at: Thu, 17 Aug 2023 01:12:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories859 kcal (43%)

Total Fat40 g (57%)

Carbs84.4 g (32%)

Sugars17.5 g (19%)

Protein39.3 g (79%)

Sodium591.7 mg (30%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make Bolognese and refrigerate overnight

Bechamel Sauce

Step 2

Melt butter in a saucepan over medium heat

Step 3

Whisk in flour and cook, whisking occasionally, until flour begins to smell a bit nutty, about 4 minutes

Step 4

Quickly whisk in milk and increase heat to medium-high. Bring to a simmer and cook, whisking occasionally, until béchamel thickens, about 5 minutes

Step 5

Reduce heat to medium-low and cook, whisking occasionally, until smooth and velvety, about 10 minutes

Step 6

Remove from heat and whisk in Parmesan, cayenne, and nutmeg. Season with salt and pepper

Assembly

Step 7

Preheat oven to 325°

OvenPreheat

Step 8

Cook noodles in boiling salted water, stirring occasionally and separating noodles so they don’t stick to each other, until just starting to soften but still snap in half rather than bend when folded, 3 minutes

Step 9

Transfer noodles to a large bowl of cold water to cool. Drain and lie flat in a single layer so that they don't stick together

Step 10

Lightly oil a 13x9" baking dish. Spread 1½ cups ragù in dish. Lay a single layer of noodles over ragù. Spoon 1¼ cups béchamel over noodles, spreading in an even layer. Top béchamel with 1½ cups ragù. Repeat, creating 5 layers of pasta and ending with remaining 1 cup béchamel and shredded parmesan. It should come right to the top edge of the dish

Step 11

Cover with a lightly oiled piece of foil and set on a rimmed baking sheet (just to catch drips). Bake lasagna until bubbling gently around the edges, about 1 hour. Remove from oven and increase oven temperature to 425°; carefully place rack in top of oven. Uncover and continue to bake until top is browned and crisp around the edges, 10–15 minutes.

Step 12

Cover with foil and set on a rimmed baking sheet (just to catch drips). Bake lasagna until bubbling gently around the edges, about 1 hour. Increase oven temperature to 425°. Uncover and continue to bake until top is browned and crisp around the edges, 10–15 minutes.

Step 13

Unbaked frozen lasagna can be made up to a month ahead