Lasagna Bolognese
Ingredients
For the Bolognese (this is a recipe for a large batch; I only used 2 cups for this lasagna)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup grated carrots
- 1 cup celery, finely chopped or sliced
- 2 lbs ground beef (80/20)
- 1 25 oz jar of store bought marinara
- 1/2 cup heavy cream
- salt and pepper to taste
- couple of pinches of red pepper flakes
For the Béchamel
- 4 tbsp butter
- 3 tbsp all purpose flour
- 2 cups milk
- pinch of nutmeg
- salt and pepper to taste
For the Spinach
- 1 9oz bag fresh spinach
- extra virgin olive oil
- salt and pepper
For the Lasagna
- 2-3 cups bolognese
- the béchamel
- the sautéed spinach
- marinara from a jar of store bought of your choice
- lasagna sheets
- fresh mozzerella, sliced or shredded mozzerella
- parmesan cheese
Instructions
- For the Bolognese:" Add the olive oil and butter to a large saucepan. Add the carrots, celery and onions and sauté until the vegetables are tender. Add the ground beef and cook until browned, breaking up the meat. Add the jar of marinara along with salt and pepper to taste along with the red pepper flakes if adding and cook until the sauce has thickened, about 30 minutes. Add the heavy cream.
- For the Béchamel: Melt the butter in a heavy-bottom saucepan over medium low heat. Add the flour, whisking 2 to 3 minutes, not allowing to brown. Whisking constantly, add the milk and continue whisking until a smooth sauce forms. Add a pinch of nutmeg and salt and pepper to taste.
- For the Spinach: Add a little olive oil to the bottom of a skillet. When medium hot add the spinach and toss until the spinach has wilted completely. Season with a little salt and pepper. Drain, pressing down to release as much liquid as possible. You can dry in paper towels or a dish towel too.
- Preheat your oven to 350 degrees. This is a small recipe so I just just used an 8 x8 pan but you double or triple. Add a layer of the prepared marinara to the bottom of the pan. Top with 2 lasagna sheets side by side, then place 2 more going the opposite direction. You could just use 2 sheets, but I like a thicker layer of pasta. Ladle some of the Bolognese over the sheets, dot with some of the mozzarella and some of the spinach. Add some of the béchamel and a sprinkling of grated parmesan cheese. Continue layering, I think I had 3 layers, with the final layer being two sheets of pasta, then the Bolognese, dotted with some remaining mozzarella and parmesan cheese. Cover with foil and bake for 45 minutes, Take the foil off and cook an additional 15 minutes. To serve, I pour a little of the marinara sauce in a bowl, or on a plate, top with a piece of lasagna and have additional marinara for passing. Enjoy.