Bolognese & Béchamel Lasagna

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 1 medium onion (finely chopped)
• 1 carrot (grated)
• 2 tablespoons minced garlic
• 1/3 cup olive oil
• 1 lb lean ground beef
• 1 lb italian sausage
• 1 cup beef stock
• 1 cup red wine
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sage
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 tablespoon parsley
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon celery seed
• 1/2 teaspoon fennel seed
• 1/2 teaspoon liquid smoke (optional)
• 1/4 teaspoon nutmeg
• 1 cup milk
• 2 cups milk
• 1/4 cup chopped onion
• 1 bay leaf
• 1/2 teaspoon peppercorn
• 1/4 cup butter
• 1/4 cup flour
• 1 pinch nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 oven ready lasagna noodles
• 4 cups italian blend shredded cheese
• fresh basil (to garnish)

Recipe

• 1 bolognese sauce:.
• 2 in a medium sized pot, olive oil over medium heat.
• 3 add onion, celery seed, fennel seed, carrot and garlic.
• 4 cook until onions are translucent (about 8 to 10 minutes).
• 5 add ground beef and sausage, and cook until meat is no longer red.
• 6 raise heat to medium high and add wine and stock.
• 7 cook sauce until wine and stock are mostly evaporated.
• 8 reduce heat to low and add oregano, rosemary, parsley, salt, pepper, sage, red pepper flakes, and nutmeg. let cook for approximately 20 minutes.
• 9 add crushed tomatoes, one can of tomato sauce and liquid smoke, bring to a boil then reduce to a simmer.
• 10 let sauce simmer on low partially covered for about 3 to 4 hours, stir every 30 minutes adding additional tomato sauce as needed.
• 11 10 minutes before serving, add milk.
• 12 béchamel sauce:.
• 13 add milk, onion, bay leaf and peppercorns to a medium sauce pan, on medium high heat, bring just to a boil. turn heat off.
• 14 cover and let infuse for 15 minutes.
• 15 in a medium non-stick pan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not brown. turn off heat.
• 16 strain in the hot milk. whisk well, then bring to a boil, whisking constantly until the sauce thickens.
• 17 add the salt, pepper and nutmeg and simmer for 1-2 more minutes while continuously whisking.
• 18 lasagna.
• 19 pre-heat oven to 375 degrees.
• 20 spray a 13x9 baking dish with non-stick cooking spray.
• 21 spread 3/4 cup of bolognese sauce in the bottom of the pan.
• 22 place 4 lasagna noodles on top of bolognese layer.
• 23 spread a thin layer of béchamel sauce on lasagna noodles.
• 24 spread another layer of bolognese sauce over béchamel sauce.
• 25 sprinkle 1 1/2 cups of cheese over bolognese.
• 26 repeat with another layer of noodles, béchamel, bolognese and cheese.
• 27 top with the final layer of noodles, bolognese and cheese, cover with foil.
• 28 bake, covered, for 30 minutes.
• 29 remove foil and bake an additional 15 minutes.
• 30 let stand 5-10 minutes before cutting, top with fresh basil and serve.