Butter, for the pan
1/2 batch Bolognese Sauce, recipe follows
1 1/2 (9-ounce) boxes no-boil lasagne noodles
Besciamella, recipe follows
3/4 cup grated Parmesan, plus more for serving
Extra-virgin olive oil, for serving
1 pound ground pork
1 pound ground veal
5 tablespoons olive oil
1 cup red wine
1 red onion, medium chop
3 (28-ounce) cans pelati tomatoes* (See Cook's Notes)
3 carrots, medium chop
3 celery stalks, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook. When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating. Pelati tomatoes are whole canned tomatoes. If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.
sthomasser
This is our GO TO lasagna recipe! Loved so much by our friends and family that we have given the Extra Virgin Cookbook to friends. Not only in the U.S. but Germany too! The only thing I do different is make a double batch of the Besciamella, but I have enough to make two lasagnas then. Freezes well too!
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