Lasagne alla bolognese (con sfoglie senza precottura)

Ingredienti

• 1 pound ground beef
• 1/2 pound Italian sausage (casings removed)
• Olive oil
• 1 medium yellow onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 stalk celery, finely diced
• 2 ounces finely diced pancetta (or prosciutto)
• 5 to 6 cloves fresh garlic, minced
• 3 teaspoons fresh thyme leaves (or 1 teaspoon dried Italian seasoning)
• 3/4 cup red wine (Pinot Noir)
• 3 cans (14-ounce each) crushed tomatoes
• 2 bay leaves (dried or fresh)
• Salt and pepper to taste
• 1/2 cup whole milk (plus more to taste)
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 1/2 cups whole milk (plus more as needed)
• A pinch of grated or ground nutmeg
• Salt and pepper to taste
• 1 (9-ounce) box oven-ready lasagna sheets (I use Barilla brand)
• 1 pound whole milk shredded mozzarella
• 1/2 cup freshly grated parmesan cheese (plus more for serving)

Preparazione

1. 1

   Preheat oven to 375 degrees F.

2. 2

   --- Make the bolognese sauce ---

3. 3

   In a large 6-quart pot over medium-high heat, cook the ground beef and Italian sausage, breaking it up, for about 6-8 minutes until browned and cooked through. Remove from the pot and set aside. Tip: If it starts releasing too much moisture, absorb with paper towel.

4. 4

   In the same pot (don’t wipe it clean), heat a few drizzles of olive oil and cook the diced onions, carrots, and celery over medium heat for about 6-8 minutes until softened, scraping to release the brown bits with a wooden spoon.

5. 5

   Add the pancetta, and let it cook for a few minutes to render the fat. Then, stir in the minced garlic and thyme leaves and cook for another 2 minutes until fragrant.

6. 6

   Stir in the red wine, scraping any leftover brown bits. Simmer over low heat until about half-reduced for just a few minutes.

7. 7

   Next, add the crushed tomatoes and bay leaves. Return the cooked ground beef and sausage. Season with salt and pepper to taste. Bring to a boil and then reduce to a simmer for 30-35 minutes, with the lid partially covered. This will allow moisture to escape, helping the sauce to thicken faster.

8. 8

   Once it’s done, finish with ½ cup whole milk. This will balance flavors and add a touch of richness.

9. 9

   --- Make the bechamel sauce ---

10. 10

    Meanwhile, make the bechamel. In a medium pot, melt butter over medium-low heat. Sprinkle in the flour, and cook for about 3-4 minutes, whisking constantly with a wooden spoon until it smells a bit nutty. Note: Use medium-low heat to prevent any burning.

11. 11

    Next, gradually the milk, stirring to break up any lumps. It will thicken as it heats up. Season with salt and pepper, plus a pinch of ground nutmeg. Tip: It’s ready when it easily coats the spoon. You can also run your finger through the spoon - if the sauce stays in place, it's ready.

12. 12

    --- Assemble the lasagna ---

13. 13

    Layer a thin layer of the prepared bolognese sauce in a 9x13 inch baking pan.

14. 14

    Top with a single layer of no-boil lasagna sheets. Next layer is bolognese sauce (about 2-3 ladles). Next is a layer of bechamel sauce, about 2-3 ladles. Next, spread a layer of mozzarella cheese. Repeat this process 3 more times to build the layers.

15. 15

    The last layer should be three lasagna sheets fully covered with the remaining sauces, a thin layer of mozzarella, and ½ cup of freshly grated parmesan cheese. Note: Make sure the lasagna sheets are fully covered with sauce so they cook properly.

16. 16

    --- Bake the lasagna ---

17. 17

    Cover loosely with aluminum foil. Place it on a large sheet pan (just in case it spills over) and bake for 30 minutes at 375 degrees F.

18. 18

    Uncover and bake for 8 more minutes until bubbly and melted on top. Broil for 1-2 minutes until beautifully golden brown. Tip: keep a close eye on it so it doesn’t burn, broiling happens very fast.

19. 19

    Let it cool for 15-20 minutes before serving. Serve with extra parmesan cheese if desired. Enjoy!