Lasagna Bolognese (Bechamel)

classic bolognese & béchamel lasagna

Makes 1 pan (9x13) · 386 kcal per serving

Ingredients

• 250 g Lasagna Noodles
• 400 g Ground Meat (50/50 pork & beef)
• 300 g Canned Tomatoes
• 400 g Milk
• 70 g Parmesan
• 40 g Butter
• 40 g All Purpose Flour
• 40 g Onion
• 25 g Carrot
• 25 g Celery
• 15 g Olive Oil
• 10 g Garlic
• 6 g Salt
• 1 g Black Pepper
• 1 g Ground Nutmeg

Method

1. Ragù: Soften the onion, carrot, celery, and garlic in olive oil, add the meat to brown, then the tomatoes; simmer 30–45 min.
2. Béchamel: Make a blond roux with the butter and flour, whisk in warm milk, and cook to a pourable cream; season with nutmeg and salt.
3. Assemble: Layer pasta, ragù, béchamel, and parmesan; repeat, ending with béchamel and parmesan. Bake at 375°F until bubbling and golden, ~40 min; rest 15 min before cutting.

Notes

Uses béchamel, not ricotta; the béchamel is 1:1:10 butter-flour-milk.