Incredible Lasagna W Bolognese Sauce Recipes

Steps:

• Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
• Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
• Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
• Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
• Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
• Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Steps:

• Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
• Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
• Arrange pasta into single layer in pan, cutting and patching to fit as needed.
• Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
• Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
• Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
• Bake at 350 degrees until hot and bubbly, about 50 minutes.
• Let rest about 15 minutes before serving.
• Serve with any remaining bolognese on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Tomato Sauce:
• In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
• Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
• Assemble the lasagna:
• Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
• Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
• Make the Bolognese while the lasagna is baking:
• In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
• When done, finish with milk, taste, season and serve, spooned over the lasagna.