Active Time: 2 hours, 15 minsTotal Time3 hours, 15 mins
Here’s a Sunday cooking project that’s well worth the effort. Slowly simmered Bolognese, creamy Bechamel, and ooey gooey cheeses make this a decadent twist on Classic Lasagna. We love how a small splash of sherry vinegar adds a subtle sharpness to the rich sauce and cheeses, but you can easily substitute red wine vinegar or even lemon juice. It’s worth noting that this recipe ideal for make-ahead meals: Just assemble the lasagna, chill up to 24 hours, and then prepare according to the recipe.
- 1medium-sized (10 oz.) yellow onion, coarsely chopped (about 2 cups)
- 2small carrots (1 1/2 oz. each), coarsely chopped (about 1/2 cup)
- 1large (2 oz.) celery stalk, coarsely chopped (about 1/2 cup)
- 4medium garlic cloves, smashed
- 4 tablespoons olive oil, divided
- 1 pound ground chuck
- 1 pound ground pork
- 3 teaspoons kosher salt, divided
- 2 cups chicken broth
- 1(28-oz.) can crushed tomatoes
- 2 cups whole milk
- 1 tablespoon sherry vinegar
- 1/4 cup unsalted butter, cut into pieces
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Olive oil, for greasing
- 16lasagna noodles (from 1 [1-lb.] package), cooked according to package directions
- 12 ounces pre-shredded low-moisture whole-milk mozzarella cheese (about 3 cups)
- 4 ounces Parmesan cheese, grated (about 1 cup)
How to Make It
Prepare the Bolognese:
Pulse onion, carrots, celery, and garlic in a food processor until finely chopped, about 5 pulses, stopping to scrape down sides as needed.
Heat 3 tablespoons of the oil in a large Dutch oven over medium-high. Add onion mixture; cook, stirring occasionally, until mixture is tender and looks dry, about 12 minutes. Transfer mixture to a small bowl, and set aside.
Add remaining 1 tablespoon oil to Dutch oven. Increase heat to high. Add ground chuck and pork; sprinkle with 1 teaspoon of the salt. Cook, undisturbed, until meat is browned in spots on bottom, about 6 minutes. Continue cooking, breaking up meat using a wooden spoon, until cooked through, about 3 minutes.
Add broth, scraping bottom of Dutch oven to loosen browned bits. Stir in crushed tomatoes, milk, and cooked onion mixture. Bring to a vigorous simmer over high. Reduce heat to low; simmer, stirring occasionally, until sauce thickens and reduces to 8 cups, 1 hour, 10 minutes to 1 hour, 20 minutes.
Remove from heat; stir in vinegar and remaining 2 teaspoons salt. (If desired, let Bolognese cool 1 hour; store in an airtight container in refrigerator up to 3 days. Let come to room temperature before using.)
Prepare the Béchamel:
Melt butter in a large saucepan over medium. Add flour; cook, whisking constantly, 2 minutes.
Gradually add milk, whisking constantly until well combined (mixture will become thick and lumpy; just keep whisking).
Bring to a simmer over medium-high, whisking occasionally. Reduce heat to medium-low; cook, whisking constantly, until mixture lightly coats back of a spoon, 2 to 3 minutes.
Remove from heat; whisk in salt and pepper. (If desired, let Béchamel cool 30 minutes; store in an airtight container in refrigerator up to 3 days. Let come to room temperature before using.)
Assemble the lasagna:
Preheat oven to 375°F with rack 10 inches from heat source. Lightly grease a broiler-safe 13- x 9-inch baking dish with oil.
Spread 1 cup Bolognese in bottom of baking dish. Arrange 4 noodles, overlapping slightly, over Bolognese. Spread 1 1/2 cups Bolognese over noodles. Spoon 1/2 cup Béchamel over Bolognese. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
Repeat layers twice. Arrange remaining 4 noodles, overlapping slightly, over mixture. Spread remaining 1 cup Béchamel over noodles. Sprinkle with remaining 1/4 cup Parmesan. Reserve remaining Bolognese for another use.
Cut a piece of aluminum foil to fit over baking dish; lightly grease foil with oil, and cover lasagna. Place on a rimmed baking sheet. Bake in preheated oven until bubbling around edges of dish, 45 minutes to 1 hour. Remove from oven, and remove foil. Increase oven temperature to broil. Return lasagna to oven. Broil until cheese is bubbling and golden brown in spots, about 7 minutes. Let stand 10 minutes. Slice and serve.
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