Lasagna Bolognese PT205M https://img3.recipesrun.com/201907/2019/0826/81/5/623135/300x200x90.png The BEST Lasagna Bolognese! Layers of flat lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese. A lasagna is only as good as its bolognese. So this lasagna is AMAZING! The slow simmer is crucial and develops all of the flavors. Your patience will be rewarded. This homemade version of the Italian classic tastes as though it's been perfected over generations. 12 servings Ingredients: Freshly chopped parsley, for serving 1 pound Fresh mozzarella, sliced Freshly ground black pepper Kosher salt 1/4 tsp. Crushed red pepper flakes 1 1/2 tsp. Dried oregano 1 cup Freshly grated Parmesan, divided 1 Large egg, beaten 3 cups Ricotta 1 pound Lasagna noodles Freshly ground black pepper Kosher salt 1 cup Whole milk 1 Bay leaf 1 cup Low-sodium beef (or chicken) broth 1/4 cup Tomato paste 28 oz. Crushed tomatoes 1/2 cup Dry white wine 2 pounds Ground beef 3 cloves Garlic, minced 2 stalks Celery, finely chopped 1 Large carrot, peeled and finely chopped 1 Large onion, chopped 2 tbsp. Extra-virgin olive oil
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Lasagna Bolognese

The BEST Lasagna Bolognese! Layers of flat lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese. A lasagna is only as good as its bolognese. So this lasagna is AMAZING! The slow simmer is crucial and develops all of the flavors. Your patience will be rewarded. This homemade version of the Italian classic tastes as though it's been perfected over generations.
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    01 Information
    • Grade easy
    • Serving 12 servings
    • Prep Time 20 Mins
    • Cook Time 185 Mins
    • Total Time 205 Mins
    02 Ingredients
    • Lasagna
      • Freshly chopped parsley, for serving
      • 1 pound Fresh mozzarella, sliced
      • Freshly ground black pepper
      • Kosher salt
      • 1/4 tsp. Crushed red pepper flakes
      • 1 1/2 tsp. Dried oregano
      • 1 cup Freshly grated Parmesan, divided
      • 1 Large egg, beaten
      • 3 cups Ricotta
      • 1 pound Lasagna noodles
    • Bolognese
      • Freshly ground black pepper
      • Kosher salt
      • 1 cup Whole milk
      • 1 Bay leaf
      • 1 cup Low-sodium beef (or chicken) broth
      • 1/4 cup Tomato paste
      • 28 oz. Crushed tomatoes
      • 1/2 cup Dry white wine
      • 2 pounds Ground beef
      • 3 cloves Garlic, minced
      • 2 stalks Celery, finely chopped
      • 1 Large carrot, peeled and finely chopped
      • 1 Large onion, chopped
      • 2 tbsp. Extra-virgin olive oil
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    03 Method
    • Step 1
      In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in beef breaking up meat with back of a spoon. Cook until no longer pink, about 8 minutes.
    • Step 2
      Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
    • Step 3
      Discard bay leaf, then gradually stir in milk. Let simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.
    • Step 4
      Assemble lasagna: Preheat oven to 375°F. In a large pot of boiling salted water, cook pasta according to package directions. Drain.
    • Step 5
      In a medium bowl, combine ricotta, egg, 3/4 cup Parmesan, oregano, and red pepper flakes. Season with salt and pepper.
    • Step 6
      Add a thin layer of bolognese to the bottom of a 9”-x-13” baking dish. Add a layer of noodles then top with ricotta mixture and sauce, then repeat layers. Top last layer of noodles with bolognese, mozzarella, and remaining 1/4 cup Parmesan.
    • Step 7
      Cover with foil and bake for 40 minutes, then remove foil and bake 20 minutes or until cheese is melty and sauce is bubbling.
    • Step 8
      Garnish with parsley before serving.
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    04 Author
    jiafei jiafei
    79 Recipes
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