Lasagna bolognese is one of the many ultimate comfort foods I know of. I think it has to do with the fact that when you decide to make this ultimate bolognese sauce you know that time is definitely needed to make it, but it also gives you so much time to finish doing your housework as well, or if your like me you’ll put that off and curl up on the couch with a good book. 😉
Do you ever get a feeling when you make dishes that require time needed to prepare its a labor of love? I feel that way sometimes… When making this dish I like to just make it a weekend event. As you saw in last week’s post I made the bolognese sauce the day before which helped so much, and made so much as well. This allowed me to multitask, which if you know me that is something I do on a regular basis. The second day I was able to prepare my lasagna noodles and my béchamel sauce.
With layers of paper thin noodles, meaty bolognese sauce, and creamy béchamel sauce this dish comes together and sings a beautiful harmony.
Take some time out to try this dish, it not only makes your house smell incredible it also makes your belly so full also! 🙂
My little chef helping me make béchamel.
Assemble your lasagna:
Layer 1/4 cup of béchamel in your dish. Then layer with cooked lasagna noodles.
Add the bolognese sauce.
Add more béchamel ontop of the bolognese and grated parmesan cheese.
Continue that step making five layers of the same process. There are three ways to finish the dish. You can simply sprinkle the top layer of pasta with your remaining parmesan before baking, this makes the crunchiest lid. You can spread 1/4 cup béchamel over the top layer of pasta before sprinkling it with the remaining cheese. Or my favorite which I will do next time, add more bolognese sauce and the remaining cheeses. I absolutely cannot get enough of it. 🙂
- Bolognese Sauce Recipe
- * Lasagna:
- Enough lasagna noodles to make four layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit.
- 1 cup freshly grated Parmesan Cheese
- * Béchamel Sauce:*
- * 1/2 cup (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon table salt
- 1 clove minced garlic
- Freshly grated nutmeg, to taste
- Freshly ground black pepper
Cook your pasta:
- Bring a large pot of water to boil. Add your lasagna noodles and cook your pasta according to the directions found on the box.
Make the béchamel:
- Melt your butter in the bottom of a medium-to-large saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg (if using) and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes.
- Taste and adjust seasonings if needed.
Assemble your dish:
- Preheat oven to 400 degrees. In a 9×13-inch baking dish, spread a generous 1/4 cup of the béchamel. I mostly use this to keep the noodles from sticking. Add your first layer of cooked noodles, patching and slightly overlapping them however is needed to form a single layer. Ladle 1 cup bolognese sauce over the noodles, spreading it evenly. Drizzle 1/2 cup béchamel over the bolognese; don’t worry about getting it perfectly smooth or even. Sprinkle the layer with 1/3 cup parmesan cheese.
- Repeat this process — pasta + 1 cup bolognese + 1/2 cup béchamel + 1/3 cup parmesan — three more times, then add one more layer of pasta. You’ll use 5 layers of pasta total.
- There are three ways to finish the dish. You can simply sprinkle the top layer of pasta with your remaining parmesan before baking, this makes the crunchiest lid. You can spread 1/4 cup béchamel over the top layer of pasta before sprinkling it with the remaining cheese. Or my favorite which I will do next time, add more bolognese sauce and the remaining cheeses. I absolutely cannot get enough of it. 🙂
- Bake your lasagna for 30 to 45 minutes, until bubbly all over and browned on top. Grab your favorite book a nice tall glass of wine, relax and enjoy the aroma that is wafting through your house. When the lasagna comes out of the oven, allow it to rest for 10 minutes before serving.
Enjoy and see you next time!