LASAGNA BOLOGNESE WITH PARMESAN BECHAMEL SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Bolognese Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 1 large finely chopped onion
  • 5 cloves of garlic, minced
  • 1 cup finely chopped carrots
  • 1/2 bunch fresh & finely chopped basil
  • 1 cup sliced white mushrooms
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons italian seasoning
  • 1 pound canned or fresh tomatoes
  • 1 jar prepared pasta sauce
  • Kosher salt and freshly ground black pepper
  • Parmesan Bechamel Sauce:
  • 1/2 stick butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream or half & half
  • Freshly ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup parmesan or italian blend shredded cheese

Directions

  • Lasagna Bolognese with Parmesan Bechamel Sauce
  • Bolognese Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 1 large finely chopped onion
  • 5 cloves of garlic, minced
  • 1 cup finely chopped carrots
  • 1/2 bunch fresh & finely chopped basil
  • 1 cup sliced white mushrooms
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons italian seasoning
  • 1 pound canned or fresh tomatoes
  • 1 jar prepared pasta sauce
  • Kosher salt and freshly ground black pepper
  • Heat 3 tablespoons olive oil over medium in a large pan.
  • Add the onions, garlic, carrots, and mushrooms and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  • Place cooked vegetable mixture in your crockpot.
  • In a bowl, combine ground beef, pork and italian seasoning.
  • Mix thoroughly and add the meat mixture to the same pan.
  • Brown meat, breaking up any big chunks of meat.
  • When browned, add to crockpot.
  • Add the remaining ingredients to the crockpot and stir.
  • Cook sauce on low for 6-8 hours.
  • Parmesan Bechamel Sauce:
  • 1/2 stick butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream or half & half
  • Freshly ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup parmesan or italian blend shredded cheese
  • In a saucepan, melt the butter over medium-low heat.
  • Whisk in the flour and cook until the mixture is creamy and no longer smells floury.
  • Whisk in spices/seasonings.
  • Take off heat and slowly stir in shredded cheese.
  • Stir until smooth.
  • To assemble lasagna:
  • 1 box no-boil lasagna pasta sheets
  • bolognese sauce above
  • parmesan bechamel sauce above
  • shredded mozzarella cheese
  • teaspoon dried italian seasoning
  • In the bottom of a 13x9 baking pan, grease lightly with cooking spray.
  • Add a tablespoon of the bolognese sauce to the bottom of the pan.
  • Add 1 row of no-boil pasta.
  • Add a layer of the bolognese sauce over pasta.
  • Add a layer of the bechamel sauce.
  • Top with shredded mozzarella.
  • Repeat until you have used up all the bolognese and bechamel sauce.
  • Top layer should end with shredded mozzarella cheese.
  • Sprinkle dried italian seasoning over the top cheese layer.
  • Bake in a 350 oven for 1 hour.

Notes

Categories: Beef  Dairy  Italian  Main Dish  Oven  Pasta  Pork  Stove  Vegetable 

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