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 m

Ingredients

• 1 onion
• 2 celery stalks
• 2 carrots
• 2 garlic cloves
• 2 Tbsp butter
• 1 Tbsp olive oil
• 0.5 cup white wine
• 28 oz plum tomatoes
• 3 cups beef stock
• 0.5 cup heavy cream
• 4 oz pancetta
• 9 oz ground beef
• 9 oz ground pork
• 6 servings salt & pepper
• 0.25 cup butter
• 0.5 cup flour
• 4 cups milk
• 12 lasagne sheets
• 0.5 cup beef stock
• 1 cup parmesan cheese

Instructions

1. Heat butter and oil in a large saucepan until sizzling. 2. Then add all the vegetables and pancetta, and stir occasionally for 10 minutes. You want the vegetables to soften up a bit. 3. 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. 4. 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.  5. Now add the crushed tomatoes and about a cup of beef stock and bring to a boil. 6. 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. 7. Add heavy cream, stir very well, and let simmer for another 30 minutes. 8. Add some more stock to your bolognese (you want the sauce to be pretty runny). 9. Preheat oven to 375℉. 10. Cook the lasagne sheets while making the Béchamel, so they’ll be ready. 11. Heat up the milk in a saucepan. 12. In a different saucepan, melt the butter, add flour, and stir for about 2 minutes. 13. 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. 14. 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. 15. Repeat two more times.  16. Add remaining Bechamel and sprinkle your Parmesan evenly on top. 17. Bake for about 40-45 minutes and let rest for about 10 minutes before serving.