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Lasagna Bolognese

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Servings: 8
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Ingredients
 

FOR THE BECHAMEL:

  • ½ cup 1 stick unsalted butter
  • ⅓ cup all-purpose flour
  • 3 ¾ cups milk, warmed
  • Kosher salt

FOR ASSEMBLY:

  • 7 cups Bolognese
  • ⅓ cup grated Pecorino Romano
  • 1 pound no boil lasagna noodles

Instructions
 

  • Preheat the oven to 375 degrees.
  • MAKE THE BECHAMEL. In a medium-sized saucepan, melt the butter.
  • Add the flour and whisk to create a paste.
  • While whisking constantly, slowly add the milk.
  • Bring to a boil and cook, whisking constantly, for 2 minutes.
  • Season with salt, to taste.
  • Spread 1 cup of the Bolognese onto the bottom of a 9”x13” casserole dish.
  • Place a single layer of noodles over the sauce, breaking them as necessary to fit the casserole dish.
  • Spread 1 ½ cups of Bolognese evenly over the noodles.
  • Spread ⅔ cup of the bechamel evenly over the Bolognese, and sprinkle with a quarter of the pecorino.
  • Repeat the layers 3 more times, using up the remaining ingredients.
  • Cook, uncovered, for 45 minutes. Let sit for 10 minutes before serving.
Course: Pasta
Author: Anthony Michael Contrino