Lasagna Bolognese with Bechamel Sauce
Lasagna Bolognese with Bechamel (adapted from Rachael Ray)
Bolognese sauce:
- 4 oz. pancetta, chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 clove garlic, crushed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 1/2 lbs. 90% lean ground beef
- 1 28-oz can tomato puree
- 2 cups water
- salt & pepper
Bechamel sauce:
- 4 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups whole milk, warmed
- 1 1/4 cups grated parmesan
- 1 lb. lasagna noodles
- 8 oz. shredded mozzarella cheese
Fresh basil, for garnish
For the bolognese sauce:
-Dice the pancetta. Cut the onion, celery and carrot into chunks, and pulse it in a food processor until
very finely chopped.
-Heat a deep skillet or pot (6 to 8 quart) over medium heat. Add 1 tablespoon of the olive oil and the
pancetta, stirring until the pancetta is lightly browned. This should take about 5 minutes.
-Push the pancetta to the sides of the pot and add the onions/celery/carrots, bay leaf and thyme.
Crush in the garlic. Continue to stir and cook until the veggies are softened.
-Push the veggies to the sides of the pan. Adjust the heat to medium/high, and add the second
tablespoon of olive oil to the pan. Crumble the ground beef into the center of the pan. Allow it
to cook (without stirring it) for 3 minutes
-After 3 minutes, you can stir the ground beef to further break it into tiny pieces. Cook for another 3
minutes or so, stirring occasionally, until the ground beef is nicely browned.
-Add the tomatoes and water. Bring to a boil, reduce the heat and allow it to simmer for 30 minutes,
stirring occasionally. The sauce will thicken as it simmers.
-Remove the bay leaf. Taste for seasoning and add salt and pepper as needed. Turn off the heat.
-Put a large (8-10 qt) pot of salted water on HIGH to boil for the lasagna noodles. While you are waiting for the water to boil, prepare the béchamel.
For the béchamel:
-In a medium saucepan, melt the butter over medium heat.
-Whisk in the flour. Cook for one minute, whisking constantly.
-Whisk in the milk. Simmer until thickened, about 2 minutes, whisking constantly.
-Whisk in one cup of the parmesan cheese. When the cheese is mixed in, turn off the heat.
-Stir the béchamel occasionally as it cools, to prevent a skin from forming on top.
For the lasagna noodles:
-When the water on your stove starts to boil rapidly, add the lasagna noodles. Cook the noodles
according to package directions, until al dente. This usually takes 7 to 10 minutes. Drain the cooked
lasagna noodles.
-Return it to the pot you cooked it in and fill the pot with cold water; this will cool down the noodles to
make them easier for you to handle, and the water will help prevent the noodles from sticking
together.
To assemble the lasagna:
-Preheat your oven to 400 degrees.
-Coat the bottom of your 9 x 13-inch lasagna pan with olive oil, to prevent the lasagna from sticking to
the pan.
-Spread one cup of the bolognese sauce to cover the bottom of the pan.
-Add a layer of lasagna noodles.
-Spread one cup of bolognese on the noodles.
-Add another layer of noodles. Put the layers in alternating directions, cutting to size.
-Spread one cup of béchamel on top of the noodles.
-Repeat : noodles, one cup of bolognese, noodles, one cup of béchamel
-Add one last layer of noodles, topped with the remaining bolognese. Dollop the remaining béchamel
on top of the bolognese, and sprinkle with the remaining 1/4 cup of parmesan. Sprinkle with the
shredded mozzarella.
-Loosely tent aluminum foil over the top, to prevent the lasagna from browning too quickly. Leave a
tiny vent on one side for any steam to escape.
-Place the lasagna in your preheated 400-degree oven for 30 minutes. After 30 minutes, remove the
foil, and continue to bake for 20 minutes more.
-Allow it to stand for about 15 minutes before slicing. Sprinkle with fresh, chopped basil and serve.