Cook Meat:
Add ground beef and ground pork (if using) to the pot. Cook until the meat is browned and cooked through.
Add Aromatics:
Add minced garlic and cook for 1-2 minutes until fragrant.
Deglaze with Wine (Optional):
Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom.
Add Tomatoes and Broth:
Stir in crushed tomatoes, tomato paste, whole milk, beef or vegetable broth, bay leaves, dried oregano, dried thyme, salt, and black pepper. Bring to a simmer and let it cook for at least 1-2 hours, stirring occasionally. Adjust seasoning as needed.
For the Béchamel Sauce:
Make Roux:
In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously to create a roux.
Add Milk:
Gradually add whole milk to the roux, whisking constantly to avoid lumps. Continue cooking until the sauce thickens.
Season:
Season the béchamel with salt and a pinch of nutmeg. Remove from heat.
Assembling the Lasagna:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Layering:
In a large baking dish, start with a layer of Bolognese sauce, followed by a layer of cooked lasagna noodles, a layer of béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of béchamel and a generous sprinkle of cheese.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Rest and Serve:
Allow the Lasagna Bolognese to rest for 10-15 minutes before slicing. Garnish with fresh basil or parsley if desired.
Serve:
Slice and serve your delicious Lasagna Bolognese. Enjoy!
This Lasagna Bolognese is a labor of love but worth the effort for its rich and comforting flavors. Adjust the ingredients and proportions based on your preferences and the size of your baking dish.
