White Bolognese Lasagna

Ingredients

• 4 cups White Bolognese, see recipe here
• 1 pint heavy cream (2 cups)
• 2 pints whole milk (4 cups)
• 8 tablespoons salted butter
• ¾ cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon dry mustard
• 3 cups whole milk ricotta cheese
• 2 whole eggs
• ¼ cup fresh parsley, chopped
• ½ cup shredded mozzarella cheese
• ¼ cup freshly grated Romano cheese
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• 20 ounces oven ready lasagna sheets (we used this brand)
• 1 additional cup freshly grated Romano cheese
• 2 additional cups shredded mozzarella cheese
• 12 ounces fresh sliced mozzarella cheese

Instructions

1. 1

   Heat four cups of the White Bolognese sauce.

2. 2

   In a medium saucepan, heat cream and milk.

3. 3

   In a large saucepan, melt butter over medium low and once melted add the flour and stir with a whisk until combined. Stir and cook for three minutes.

4. 4

   Whisk the hot cream and milk into the butter and flour mixture in three pours. Whisk completely smooth as you add each third. The first pour will make a thick paste, the second a thick sauce and the third a creamy lump free sauce.

5. 5

   In a small bowl, add salt, pepper, nutmeg and dry mustard and add a little sauce and mix thoroughly with a fork or small whisk. Then whisk it into the sauce. This method will prevent the spices from lumping up.

6. 6

   In a medium to large bowl, mix the ricotta, eggs, parsley, mozzarella cheese, Romano cheese, kosher salt and white pepper.

7. 7

   Preheat the oven to 350 degrees F and line a medium sheet tray with foil.

8. 8

   Start assembling the lasagna as follows: One cup white sauce spread across the 9x13x3-inch deep casserole dish

9. 9

   Four dry lasagna sheets (more or less depending on the size of your sheets)

10. 10

    One cup shredded mozzarella

11. 11

    1 ½ cups Bolognese

12. 12

    Four more lasagna noodles

13. 13

    One cup white sauce

14. 14

    One cup ricotta mixture

15. 15

    Four more lasagna sheets

16. 16

    Six ounces fresh mozzarella slices (break them up to partially cover the ingredients below)

17. 17

    Four more lasagna sheets

18. 18

    1 ½ cups White Bolognese

19. 19

    One cup white sauce

20. 20

    One cup shredded mozzarella

21. 21

    Four more lasagna sheets

22. 22

    Remaining ricotta mixture

23. 23

    1 ½ cups white sauce

24. 24

    Remaining White Bolognese

25. 25

    ½ cup Romano

26. 26

    Enough white sauce to coat the top

27. 27

    Remaining sliced mozzarella (again broken up to cover)

28. 28

    Finish with ½ cup of grated Romano cheese. (Note that leftover white sauce will be used to serve over portions.)

29. 29

    Place onto foil lined pan and cover with parchment and another piece foil, dull side up.

30. 30

    Bake for one hour, remove parchment and foil (but don’t dispose yet) and cook for an additional 15 minutes uncovered to brown.

31. 31

    Remove from the oven and let it rest for 30 minutes with the parchment and foil back on.

32. 32

    After 30 minutes, cut into 12 portions. (3×4)

33. 33

    Serve with the remaining white sauce over each portion. If the white sauce gets too thick, dilute with a little milk.