I love trying out new recipes and experimenting with new foods. My husband loves being the recipient of all the food from the blog, but he does have one qualm. I hardly ever make the same recipe twice. I mean there are recipes that I will never try to find a better recipe for, but lasagna? There are so many variations to try! I couldn’t possibly make the same one again.
And he is so glad I didn’t. This lasagna is amazing. It is a little more work, because you are making 2 sauces, instead of just one. The results are phenomenal. A rich, gooey, béchamel sauce, meaty bolognese and fresh parmesan layered between lasagna sheets.
- For the Bolognese:
- 2 tablespoons of Olive Oil
- 1 lb. Ground Pork
- 1 lb. Ground Beef
- 4 oz. of Pancetta, diced
- Kosher Salt and Fresh Ground Black Pepper
- ¼ teaspoon of Crushed Red Pepper Flakes, add more if you want to taste the spice
- 1 cup of White Wine, dry
- 1 cup of Milk, whole
- 1 can of Crushed Tomatoes, 14.5 oz., pureed, if desired
- 3 cups of Chicken Broth, divided
- For the Béchamel:
- 5 tablespoons of Butter, unsalted
- ¼ cup of Flour, all purpose
- 4 cups of Milk, whole, warmed
- Pinch of Nutmeg
- Kosher Salt
- For Assembly:
- 1 lb. of Lasagna Noodles
- 3 tablespoons of Butter, softened
- 2 cups of Finely Grated Parmesan
- First, in a large pot, like a dutch oven, heat the olive oil over medium heat. Brown the pork, beef, and pancetta until completely done, about 25-30 minutes. Season well with salt, pepper, and red pepper flakes. Add the wine and scrape up all of the browned bits from the bottom, about 2 minutes. Add the milk, bring to a boil, and then reduce heat to low for ~10 minutes, until all of the moisture has evaporated. Add tomatoes and 2 cups of the broth, bring to a boil, and then reduce heat to low for ~30-45 minutes, until the sauce has thickened.
- While the sauce is thickening, prepare your lasagna sheets according to package directions. Lay them on a baking sheet with paper towels in-between them to avoid sticking. Place a small saucepan over low heat with 4 cups of milk in it to warm for the béchamel.
- Now for the béchamel, in a medium saucepan, melt the butter over medium heat. When it starts foamy, sprinkle in the flour, whisking for 1 minute. Whisk the milk in ½ cup at a time, making sure the sauce is smooth, before adding the next. After all the milk is added bring the sauce to a boil, and then reduce heat to a simmer for ~10 minutes, until the sauce is smooth, like heavy cream. Remove from heat and add a pinch of nutmeg and lots of salt, to taste.
- Assemble the lasagna. Preheat oven to 350 degrees. Butter a 9x13 oven-safe pan. Spread ¼ cup of béchamel sauce at the bottom of the pan. Layer the lasagna noodles, then top with ¾ cup of bolognese, next ¼ cup of béchamel, topped with ½ cup of parmesan. Do this 4 more times, ending with parmesan. Bake for 45 minutes. Let sit for 15 minutes before serving.
Happy Cooking, The Barbee Housewife