1. next



For the Bolognese sauce:
2 tablespoons (28g) butter
2 tablespoons (25g) olive oil
1 onion chopped
1 celery stalk chopped
1 carrot chopped
3 garlic cloves finely minced
1 ½ lbs (680g) ground beef
1 cup (227g) whole milk, hot but not boiling
28 oz can (794g) crushed tomatoes (or a can of San Marzano whole tomatoes, crushed)
1/2 cup (113g) water
½ teaspoon Italian seasoning
1 bay leaf
1 bouillon cube
Salt and pepper to taste
1 teaspoon sugar
1 teaspoon red vinegar
Fresh basil optional
For the Béchamel
4 tablespoons (57g) butter
1/4 cup (35g) all-purpose flour
3 1/2 cups (795g) milk
1 cup (85g) freshly shredded parmesan
pinch of nutmeg
Salt and pepper to taste
To assemble the Lasagna:
Lasagna noodles:
Fresh pasta sheets to make 3 layers
OR 12-16 dried pasta noodles enough to make 3 layers
16 ounces (454g) fresh mozzarella cheese, shredded
Optional garnish: 2 tablespoons finely chopped fresh parsley


Open Next To Continue Reading