Lasagna Bolognese With Bechamel Sauce — Scratch Pantry

I love this meal—comfort food at its finest. I hope you enjoy it as much as my family does! Please check out my video on YouTube:  I made 26 Freezer Meals in 5.5 Hours!! YOU CAN DO THIS TOO! Ingredients For the Bolognese Sauce 2 tablespoons oil 2 carrots, peeled and very finely

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-Heat Oven to 400 degrees

Step 2

Over medium heat, add oil to a dutch oven. Added diced carrots, celery, and onion and cook until very tender, about 10 minutes, stirring occasionally.

Step 3

Add sausage, ground beef, salt, and pepper and cook until fully browned; add garlic and cook for 1 minute.

Step 4

Then add the tomato paste and cook for 2 minutes or until paste has darkened in color.

Step 5

Pour in red wine and cook until wine has reduced by half. Add crushed tomatoes and basil. Simmer sauce for 1 hour or until very thick.

Step 6

Pour in heavy cream and taste for seasonings.

Step 7

In a pot over medium heat, add butter, nutmeg, salt, and pepper and melt butter.

Step 8

Once butter is melted, add flour and cook for 2 minutes.

Step 9

Add milk and stir frequently until sauce thickens, about 5-7 minutes.

Step 10

Assemble the Lasagna

Step 11

In a 5-quart casserole dish, spread a thin layer of bolognese sauce, layer with lasagna noodles, 2 cups bechamel sauce, 1/2 cup Parmesan cheese, and 2 cups of bolognese sauce. Repeat layers 2 more times. Note if there is left over bolognese sauce place in the refrigerator and serve over pasta or freeze for a later date.

Step 12

Bake for 45 minutes or until bubbly around the edges and golden brown on the top.

Step 13

Let cool for 10 minutes before serving.