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Lasagna Bolognese

Lasagna Bolognese - A Family Feast
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Lasagna Bolognese has layer upon layer of tender lasagna noodles, rich Bolognese and creamy Bechamel sauces, plus Parmesan cheese.

Ingredients

Scale

10 cups Bolognese sauce, prepare the full recipe here

1 teaspoon kosher salt to salt the pasta water

1 pound dry lasagna noodles (18 strips)

3 tablespoons butter

4 tablespoons all-purpose flour

2 cups whole milk, heated

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 teaspoon dry mustard

Few grinds fresh nutmeg

2 cups plus 2 tablespoons grated Parmesan cheese, divided

Olive oil to grease the baking dish

1 16-ounce jar of your favorite tomato sauce

2 cups shredded mozzarella cheese

Instructions

  1. Prepare the Bolognese per our recipe here and have it heated and ready.
  2. Place a large pot of water on to boil. Once boiling, add a teaspoon of kosher salt.
  3. Add the noodles and using tongs, make sure they do not stick to each other while cooking. Cook about four minutes less than the box recommends. They should be a little chewy and will cook further when baked. Our box stated to cook for 14 minutes. We removed at the ten-minute mark.
  4. Have a bowl of ice water standing by and gently lift each partially cooked lasagna noodle out one at a time and slip into the ice water. Drain water and fill back up with more cold water then drain and set aside.
  5. In a large saucepan, over medium heat, melt butter then whisk in the flour. Cook and stir for three minutes.
  6. Slowly whisk in the heated milk and whisk until creamy.
  7. Add the salt, pepper, dry mustard, nutmeg, and two tablespoons of grated Parmesan cheese. Whisk then remove from heat. Set it aside.
  8. Brush a little olive oil into a 9×13-inch baking dish to coat bottom and sides.
  9. Preheat the oven to 400 degrees F.
  10. Heat the jarred tomato sauce in a small saucepan.
  11. Begin building the lasagna in this order; ½ of the tomato sauce on the pan bottom, three lasagna noodles, 1/5th of the Bolognese spread over the noodles, 1/5th of the mozzarella, three more noodles, 1/5th Bolognese, ¼ of the Parmesan cheese, 1/5th mozzarella, 1/3rd Bechamel sauce, three noodles, 1/5th Bolognese, three noodles, 1/5th Bolognese, ¼ Parmesan, 1/5th mozzarella, 1/3rd Bechamel, three noodles, 1/5th Bolognese, ¼ Parmesan, 1/5th mozzarella, 1/3rd Bechamel, three noodles, remaining half of the tomato sauce, ¼ Parmesan and 1/5th mozzarella cheese.
  12. Bake for 40 minutes uncovered with a sheet of foil on the rack below the baking dish to catch drips. Check at the 30-minute mark to make sure the top is not getting too dark. Cover loosely with foil if it is.
  13. Since everything is already cooked, all you are really doing is heating it through and getting a nice little crust on the top. Use a probe thermometer to check the center. It should be at least 145 degrees F and the top should be nicely browned.
  14. Let sit at room temperature for 15 minutes then cut 3X4 into 12 servings.
  15. Serve immediately.

Find it online: https://www.afamilyfeast.com/lasagna-bolognese/