Lasagna

 

Ragu Bolognese:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb ground sausage 
  • 2 - 27oz jars marinara sauce
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp salt and black pepper

Cheese Sauce (Béchamel):

  • 4 tbsp butter
  • 1/2 cup flour
  • 4 cups whole milk
  • 1 1/2 cups Monterey Jack cheese, shred yourself 
  • 1/2 cup Parmesan cheese, shred yourself 
  • Pinch of freshly ground nutmeg
  • Salt and pepper

Lasagna:

  • 9 oz Barilla no/boil lasagna sheets
  • 1 cup mozzarella cheese, shred yourself 
  • Finely chopped basil or parsley, optional garnish

Ragu:

  • Heat oil in a large heavy based pot over medium heat. Add garlic & onion. Cook for 10 minutes until softened and sweet - they should not brown (if they do, turn the heat down).
  • Add sausage, turn heat up and cook, breaking it up as you go. Once the sausage browned, add the remaining Ragu ingredients.
  • Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 10 minutes, stirring occasionally. Adjust salt and pepper to taste. 

Cheese Sauce:

  • In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
  • Pour about 1 cup of the milk in, whisking mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. 
  • Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens - about 5 - 8 minutes. It should coat the back of the wooden spoon.
  • Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable - the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering). If it's too thick, add a splash of water or milk.

Assemble:

  • Preheat oven to 350°F. Use a 9 x 13 casserole dish.
  • Smear a bit of Ragu on the base, then cover with 4 lasagna sheets. Break sheets to fit.
  • Spread over 1/3 of Ragu, then drizzle over 1 cup of Cheese Sauce.
  • Top with 4 lasagna sheets. Spread with another 1/3 of Ragu, then 1 cup of Cheese Sauce. Top with 4 more lasagna sheets then repeat this process 1 more time.
  • Top 4th layer of lasagna sheets with remaining Cheese Sauce. Sprinkle with Mozzarella, then bake covered with foil for 50-60 minutes. Uncover and continue cooking until cheese melted, about 5 minutes. Let’s stand 15 minutes before cutting, garnish with basil or parsley, if desired. Recipe makes 12 servings.

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