Categories: Pasta
Ingredients
- For the Bolognese:
- 2 tbsp. olive oil
- 1 yellow onion, chopped
- 2 tsp kosher salt
- 2 celery ribs, finely chopped
- 4 garlic cloves, chopped
- 2 cups chopped button mushrooms
- 1 1/2 lbs. ground chuck
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 28 oz. can whole tomatoes
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp grated nutmeg
- 1 cup whole milk
- For the Béchamel:
- 1 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 2 cups whole milk
- 1/4 tsp kosher salt
- 1/4 tsp grated nutmeg
- 1/2 cup grated Parmesan
- 9 oz. box no-boil lasagna sheets
Directions
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For the Bolognese sauce, in a large pot, heat the oil over medium-high heat. Add the onion and 1/2 tsp of the salt and cook, stirring often, for 4-5 minutes, until the onion begins to soften. Add the celery, garlic, and mushrooms and cook, stirring often, for 4-5 minutes, until tender. Add the meat and cook, crumbling with your spoon, for 5-6 minutes, until no longer pink.
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Stir in the tomato paste and cook for 1 minute. Add the white wine and cook for 1 minute. Add the tomatoes, red pepper flakes, black pepper, nutmeg and the remaining 1 1/2 tsp salt. Break up the tomatoes with your spoon as they cook. Let the sauce simmer for 15 minutes. Stir in the milk and let simmer for 10 minutes more. Taste and adjust seasoning to your liking.
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While the sauce simmers, make your béchamel. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring with a wooden spoon, for 2 minutes. Slowly pour in the milk while whisking constantly to avoid lumps. It will become very thick at first but will smooth out while you continue to whisk and add milk. Add the salt and nutmeg and simmer, stirring, for 3-5 minutes, until slightly thickened. Remove from the heat and whisk in the Parmesan.
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Preheat the oven to 375. Lightly oil a 9×13-inch baking dish.
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Spread a thin layer of Bolognese sauce over the bottom of the dish. Add a layer of 3 lasagna sheets. Spread 1 cup of the Bolognese sauce evenly over the noodles and drizzle 1/3 cup of the béchamel over the sauce. Repeat with 3 more layers. For the final layer, top with the lasagna sheets and the remaining Bolognese sauce and béchamel. Sprinkle a little more Parmesan over the top.
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Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for 5 minutes before slicing.