Traditional Lasagna

SERVINGS: 8-12
DIETARY: N/A
DIFFICULTY: Average
PREP/COOK TIME: 60 min/60 min

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For the Bolognese Sauce:

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork (optional)
• 1/2 cup red wine (optional)
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup tomato paste
• 2 bay leaves
• 2 tablespoons dried oregano (or Italian seasoning)
• 1 parmesan rind (optional)
• 2 tablespoons salt
• 2 teaspoons black pepper

For the Bechamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1/2 cup parmesan cheese, shredded
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

For the Lasagna:

• 2 boxes (24 ounces) lasagna noodles (fresh or oven ready)
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

1. Make the Bolognese Sauce: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Brown the ground beef and pork (if using). Drain off any excess fat.
3. Pour in red wine (if using) and simmer until reduced by half.
4. Add crushed tomatoes, tomato paste, bay leaf, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally.
5. Make the Bechamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, a little at a time, until smooth and thickened. Bring to a simmer and cook for 5 minutes, whisking constantly. Season with salt, pepper, and nutmeg (if using). Take off the stove and let it cool slightly. Gradually add parmesan cheese and whisk constantly until fully incorporated.
6. Assemble the Lasagna: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente (if using fresh or oven ready, no need to cook before). Drain and spread out on a clean towel.
7. Spread a thin layer of bolognese sauce on the bottom of a 9x13 inch baking dish. Spread some bolognese and bechamel at the bottom. Top with a layer of lasagna noodles, then a layer of bechamel sauce, followed by a sprinkle of Parmesan cheese. Repeat layers, ending with a layer of bolognese sauce and mozzarella cheese.
8. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
9. Let cool for 10 minutes before serving.

Tips:

• You can use pre-made bolognese sauce and bechamel sauce to save time.
• If you don't have red wine, you can use beef broth instead.
• Feel free to add other vegetables to the bolognese sauce, such as mushrooms or zucchini.
• This recipe makes a large lasagna. You can freeze leftovers for later.