Spicy Bolognese Lasagna – the best you will ever have!
Posted on July 15, 2012
Spicy Bolognese Lasagna WARNING…this recipe is truly a two day process but is so worth the time, energy and love spent. Originally adopted from Smitten and modified to my liking, there is not a person on this earth who will not think about this dish at least three times the following week after having it. MMM…It is sinful, simple and delicious.
DAY 1 – Make your bolognese sauce and store it overnight.
DAY 2 – Make your béchamel & assemble your lasagna
In the ingredient list below, you might be surprised not to see ricotta in the ingredients, why? Because we are going to substitute it with a rich and creamy béchamel.
You will need:
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk (important!)
Salt, to taste
2-3 cloves of garlic, minced
Nutmeg, to taste
Fresh ground black pepper, to taste
First, melt the butter over medium heat in a medium saucepan and then add the flour stirring until smooth. Cook for a minute, stirring constantly and then add just a smidge of milk while whisking. It is important not to add too much…just a little at a time until you have added a little over 2 cups. The sauce will start to thicken and then you can add larger amounts until it has all been combined…whisk, whisk, whisk. Then add the salt, garlic, nutmeg and black pepper…let it simmer while stirring frequently for about 10-15 minutes.
YAY- the fun part :0).
You will need:
1-2 cups grated Parmesan cheese
1-2 cups grated Pecorino Romano cheese
1 box of Barilla No-Boil Flat “Home-style” Lasagna pasta (next time, I will attempt to make my own pasta but in general these are the best!!)
Preheat the oven to 400 degrees.
Coat the bottom of a 9″x13″ baking dish with about 1/2 cup béchamel and add the first layer of pasta (3-4 noodles) on top. Spread about 2 cups of bolognese sauce evenly over the pasta, pour just over 1/2 cup of béchamel on top and sprinkle with cheese to complete your first layer. Repeat 4 more times. To finish it off, top with a layer of pasta, pour your remaining béchamel on top and coat with the rest of the cheese!
Bake for about 45 to 55 minutes, until bubbly and brown on top. Remove, let it cool for 10 minutes and serve!!
Everyone at our dinner table said it was the best lasagna they have ever had…and trust me, they are a tough crowd :0)
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