Simplified Lasagna Bolognese

Ingredients

MEAT SAUCE
1 carrot, peeled and chopped coarse
1 celery rib, chopped coarse
1⁄2 cup coarsely chopped onion
1 (28-ounce) can whole tomatoes
2 tablespoons unsalted butter
8 ounces 90 percent lean ground beef
8 ounces ground pork
8 ounces ground veal
1-1⁄2 cups whole milk
1-1⁄2 cups dry white wine
2 tablespoons tomato paste
1 teaspoon salt
1⁄4 teaspoon pepper
BÉCHAMEL
4 tablespoons unsalted butter
1⁄4 cup all-purpose flour
4 cups whole milk
3⁄4 teaspoon salt
15 no-boil lasagna noodles
4 ounces Parmesan cheese, grated (2 cups)

Instructions

FOR THE MEAT SAUCE: Pulse carrot, celery, and onion in food processor until finely chopped, about 10 pulses, scraping down bowl as needed; transfer to bowl. Pulse tomatoes with their juice in now-empty food processor until finely chopped, 6 to 8 pulses.
Melt butter in Dutch oven over medium heat. Add chopped vegetable mixture and cook, stirring occasionally, until softened, about 5 minutes. Stir in ground beef, ground pork, and ground veal and cook, breaking meat into 1-inch pieces with wooden spoon, for 1 minute. Stir in milk and bring to simmer, breaking meat into 1⁄2-inch pieces. Continue to cook, stirring often to break up meat into small pieces, until most of liquid has evaporated, 18 to 20 minutes. Add wine, bring to simmer, and cook, stirring occasionally, until liquid has evaporated, 20 to 30 minutes. Stir in tomato paste and cook until combined, about 1 minute. Stir in chopped tomatoes, salt, and pepper, bring to simmer, and cook until sauce is thickened slightly and measures 6 cups, about 15 minutes. Transfer meat sauce to bowl and set aside to cool, about 30 minutes. (Meat sauce can be cooled and refrigerated for up to 2 days; gently reheat before assembling lasagna.)
FOR THE BÉCHAMEL: While meat sauce simmers, melt butter in medium saucepan over medium heat. Add flour and cook, stirring constantly, until thoroughly combined, about 1-1⁄2 minutes; mixture should not brown. Gradually whisk in milk; increase heat to medium-high and bring to boil, whisking frequently. Add salt, reduce heat to medium-low, and simmer until sauce thickens and measures 3-1⁄2 cups, about 10 minutes, stirring occasionally and making sure to scrape bottom and corners of saucepan. Transfer béchamel to separate bowl and set aside to cool, about 30 minutes. (Béchamel can be cooled and refrigerated for up to 2 days; gently reheat before assembling lasagna.)
Adjust oven rack to middle position and heat oven to 425 degrees. Pour 2 inches boiling water into 13 by 9-inch baking dish. Slip noodles into water, 1 at a time, and soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water. Dry dish and spray lightly with vegetable oil spray.
Stir warm béchamel to recombine, then stir 3⁄4 cup béchamel into warm meat sauce until thoroughly combined. Spread 1 cup béchamel-enriched meat sauce evenly over bottom of prepared dish. Arrange 3 noodles in single layer on top of sauce. Spoon 1-1⁄4 cups béchamel-enriched meat sauce over noodles, spreading sauce to edge of noodles but not to edge of dish. Drizzle 1⁄3 cup béchamel evenly over meat sauce and sprinkle with 1⁄3 cup Parmesan. Repeat layering of noodles, béchamel-enriched meat sauce, béchamel, and Parmesan 3 more times. For final layer, arrange remaining 3 noodles on top and cover completely with remaining béchamel. Sprinkle with remaining 2⁄3 cup Parmesan.
Cover dish tightly with aluminum foil that has been sprayed with oil spray and bake until edges are just bubbling, about 30 minutes, rotating dish halfway through baking. Remove foil, increase oven temperature to 450 degrees, and continue to bake until cheese on top becomes spotty brown, about 15 minutes. Cool lasagna for 15 minutes before serving.

Simplified Lasagna Bolognese

Ingredients

Instructions

Tags

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