Lasagna Bolognese with Béchamel

Experience the rich flavors of Italy with this Lasagna Bolognese layered with a smooth béchamel sauce, tender pasta, and a blend of cheeses. This classic dish combines a savory meat sauce with the creamy texture of béchamel, making it a hearty choice for any meal. Enjoy preparing this traditional recipe that promises a delightful mix of textures and flavors, making it a favored dish for many.

Ingredients

• 1 pound ground beef
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 9 sheets lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 pinch nutmeg

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet with the beef. Stir and cook until the onion is translucent.
4. Pour the crushed tomatoes into the skillet. Simmer the sauce for 15 minutes, allowing the flavors to meld.
5. In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes until a paste forms.
6. Gradually add the milk to the saucepan, whisking continuously to prevent lumps. Continue to cook, stirring constantly, until the sauce thickens.
7. Season the béchamel sauce with a pinch of nutmeg.
8. In a large baking dish, assemble the lasagna. Start with a layer of meat sauce, add a layer of noodles, then béchamel sauce, and sprinkle with both Parmesan and mozzarella cheeses. Repeat the layers until all ingredients are used.
9. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the top is golden and bubbly.
10. Allow the lasagna to rest for 10 minutes before slicing. Serve warm.

Keywords: Dinner, Bolognese, Pasta, Cheese, Main Dish, Italian

Spice Rack: Nutmeg

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