Lasagna Bolognese and Béchamel Sauce
This is my version of the best lasagna I have ever had. It is a Lasagna Bolognese and Béchamel Sauce that originates from the Emilia-Romagna region of Italy
Ingredients
- One-half batch Bolognese Sauce recipe below, or your favorite meat sauce
- Homemade or packaged lasagna noodles 1 pound, homemade recipe below
- Béchamel Sauce recipe below
- ½ cup Parmigiano-Reggiano optional
- 1 cup Mozzarella optional
Instructions
- Make Bolognese Sauce following recipe below. Save half for lasagna and use the other half over noodles or freeze for a later date.
- If using homemade noodles, make them following the recipe below.
- Béchamel Sauce following the recipe below.
- Preheat oven to 375. Butter a 13 by 9 baking dish and assemble lasagna as follows.
- Add a layer of bolognese sauce.
- Add a layer of pasta noodles
- Add a layer of Béchamel Sauce
- Add a layer of pasta noodles
- Add a layer of bolognese sauce.
- Add a layer of pasta noodles
- Add a layer of Béchamel Sauce
- Add a layer of pasta noodles
- Add a layer of bolognese sauce.
- Top with Cheese
- NOTE: at this point you can freeze the lasagna to cook at a later date
- Bake covered with aluminum foil for 30 minutes
- Remove aluminum foil and cook another 15 minutes
- Let cool for 10 minutes and serve.
Notes
The bolognese sauce can be made a day ahead. The assembled, unbaked lasagna can be frozen and cooked the day you serve. You can also substitute your favorite meat sauce for the bolognese.