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.
lasagna Bolognese
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.
