Lasagna Bolognese

It is Sunday afternoon and I am looking forward to doing a little cooking.  Recently I had received the latest issue of Bon Appetit magazine and there were so many things that looked delicious.  I wasn't sure what to make first but I finally settled on making a pan of the lasagna bolognese!   That seemed like a great Sunday afternoon meal.  It reminds me of my childhood when there was always a pot of sauce boiling on the stove on a Sunday.  I love the smell of sauce cooking!  Ahhh!  So, let's get started.

I found this recipe on the Bon Appetit site that is exactly like the one in the magazine.  I modified the recipe a little to fit our needs.

Lasagna Bolognese

Bolognese Sauce

1 sweet yellow onion
1 carrot, peeled
1 stalk celery
1 lb. ground beef
1 lb. ground pork
3 oz. pancetta
salt
pepper
1 cup white wine
1 cup 2% milk
28 oz. can crushed tomatoes
4 cups chicken broth

1.  Coarsely chop the onion, carrot and celery then put them in a food processor until finely chopped.

• 2.  Heat the oil in a large pot, then add the 3 meats and the chopped vegetables.  Cook for about 25-30 minutes until the meat is browned and the moisture is nearly evaporated.  Season with salt and pepper.
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  3.  Add the wine and milk to the pot, then bring to a boil.  Reduce the heat and then simmer until moisture is nearly evaporated, approximately 8-10 minutes.  Then add the can of tomatoes and 2 cups of the chicken broth.  Simmer the sauce for 2-1/2 - 3 hours.  Add the remaining 2 cups of chicken broth (1/2 cup at a time) as the sauce simmers.
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  4.  You can let the sauce cool, then cover and chill up to 2 days, if desired.  I used the sauce right away.

Bechamel Sauce

5 Tablespoons butter

1/4 cup flour

4 cups 2% milk

pinch of nutmeg

salt

1.  Heat the butter in a saucepan until melted. 

 2.  Add the flour and cook for 1 minute, whisking continuously.  

3.  Add the milk, 1/2 cup at a time.  Simmer, whisking often, for 8 - 10 minutes.  The sauce will thicken.  Be careful not to burn it!

4.  Season the sauce with the nutmeg and salt.  Remove from heat.  If you want to use it later, you can let it cool, then put plastic wrap on the surface of the sauce.  The sauce can be made a day ahead.

Put it all together

To complete the recipe you will also need:

2 boxes no-boil lasagna noodles

Parmesan cheese 

I used no-boil lasagna noodles.  However, if you use regular noodles, you will need to cook the noodles first.

• Preheat the oven to 350 degrees.  Coat a 9" x 13" casserole dish with butter.
  
  
  1.  Put 1/4 cup of the bechamel sauce into the casserole dish.  Place a layer of noodles over the sauce.  
  
  
  2.  Begin building the layers by adding 3/4 cup of the Bolognese sauce, 1/2 cup of the bechamel sauce, 1/4 cup Parmesan cheese, then topping with a layer of noodles.  Continue 7 more times, ending with a layer of parmesan cheese.
  
  
  
  
  
  
  
  3.  Put the casserole dish on a rimmed cookie sheet to catch anything that may bubble over.
  
  
  4.  Cover with foil.  Bake for 40 minutes.  Then remove the foil and continue cooking for 20 more minutes.
  
  
  
  
  
  If desired, you can assemble the lasagna ahead of time for up to 12 hours.  However, let sit at room temperature for 2 hours before baking.