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Lasagna Bolognese

MaryAnn Dwyer
  • 165 minutes
  • Serves 8

INGREDIENTS

Bolognese Sauce:

3 tbsp

olive oil

1 1/2 cups

onions, finely chopped

1 1/2 cups

carrots, finely chopped

2 cups

celery, finely chopped

6

garlic cloves, minced

4 oz

pancetta, finely chopped

1 lb

meatloaf mix, beef/pork/veal

1 lb

ground pork

1 cup

whole milk

1 28 ounce can

crushed tomatoes

1/2 cup

chicken stock

1/2 cup

dry white wine

1 6 ounce can

tomato paste

1 tsp

kosher salt

1 tsp

ground pepper

Bechamel Sauce:

4 cups

whole milk

1/2 cup

unsalted butter

1/2 cup

all-purpose flour

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1/8 tsp

nutmeg

Lasagna:

1 lb

fresh lasagna sheets

3 cups

shredded mozzarella cheese

1 cup

freshly grated parmesan cheese, plus extra for serving

1 tbsp

unsalted butter, cut into small cubes

Garnish: 1/4 cup fresh parsley leaves, finely chopped, if desired