Ingredients
| Name | Amount (Metric / US) |
|---|---|
| ONION | 1 |
| CELERY STALKS | 2 |
| CARROTS | 2 |
| GARLIC CLOVES | 2 |
| BUTTER | 2 Tbsps |
| OLIVE OIL | 1 Tbsp |
| WHITE WINE | 120 ml / 0.50 cups |
| PLUM TOMATOES | 793.79 g / 28 oz |
| BEEF STOCK | 720 ml / 3 cups |
| HEAVY CREAM | 119 ml / 0.50 cups |
| PANCETTA | 113.40 g / 4 oz |
| GROUND BEEF | 255.15 g / 9 oz |
| GROUND PORK | 255.15 g / 9 oz |
| SALT & PEPPER | 6 servings |
| BUTTER | 56.75 g / 0.25 cups |
| FLOUR | 62.50 g / 0.50 cups |
| MILK | 976 ml / 4 cups |
| LASAGNE SHEETS | 12 |
| BEEF STOCK | 120 ml / 0.50 cups |
| PARMESAN CHEESE | 100 g / 1 cup |
Lasagne al Forno with Bolognese and Béchamel Sauce
Lasagne al Forno with Bolognese and Béchamel Sauce might be a good recipe to expand your main course collection. One portion of this dish contains roughly 41g of protein, 57g of fat, and a total of 955 calories. This recipe serves 6 and costs $3.88 per serving. It is a pretty expensive recipe for fans of Mediterranean food. If you have flour, garlic cloves, salt & pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 5 minutes. It is brought to you by spoonacular user maplewoodroad. Similar recipes include Savory Sundays: Lasagna Bolognese with Bechamel Sauce, Lasagne al Forno, and Lasagne Bolognese.
Instructions
Instructions Bolognese Sauce: Heat butter and oil in a large saucepan until sizzling. Then add all the vegetables and pancetta, and stir occasionally for 10 minutes. You want the vegetables to soften up a bit. Lower the heat a bit and add the meats. Gently cook them by stirring and breaking up any clumps. After about 10 minutes, season with salt & pepper. Add the wine and stir for about 5 minutes until reduced. You may have to turn up the heat a little bit for this step. Now add the crushed tomatoes and about a cup of beef stock and bring to a boil. Next, lower the heat to a gentle simmer, and over the next two hours, occasionally stir and add beef stock as needed to keep the ragu from sticking to the pan. Add heavy cream, stir very well, and let simmer for another 30 minutes. Add some more stock to your bolognese (you want the sauce to be pretty runny). Bechamel Sauce: Preheat oven to 375℉. Cook the lasagne sheets while making the Béchamel, so they’ll be ready. Heat up the milk in a saucepan. In a different saucepan, melt the butter, add flour, and stir for about 2 minutes. Bring to a boil, slowly add the warmed milk a little bit at a time, while whisking vigorously, until the sauce becomes thick and smooth. Season with salt and pepper. Assemble Lasagne: In a greased 9” x 13” baking dish, add about a third of the bolognese, cover with a quarter of the Bechamel, and add four lasagne sheets. Repeat two more times. Add remaining Bechamel and sprinkle your Parmesan evenly on top. Bake for about 40-45 minutes and let rest for about 10 minutes before serving.
Lasagne can be paired with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Ricasoli Castello di Brolio Chianti Classico. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 46 dollars per bottle.
