Lasagna with Bolognese and Parmesan Bechamel

Once you try this lasagna, you’ll be amazed that you don’t miss all the cheese in those other versions.  Lasagna can be quite expensive to make ususally, as most recipes call for ricotta cheese, cottage cheese, parmesan cheese, mozzarella cheese, etc.  And definetely not very healthy.  I am not a huge lasagna fan, but I love this version.
I used to make this dish using just one quart of bolognese sauce, but we like it better when it’s a little more saucy.  So often times I double it, and use 3 quarts total.  I take the extra dish to a friend or freeze for later even.  Or if I don’t double it, that extra half a quart of sauce mysteriousely dissapears after my husband goes in the kitchen.  Oh, and did I mention that my husband rates this one at a 10 plus?
Not bad. : ) 
Makes one 9 by 13 inch pan or 2 smaller
Recipe by My Stained Apron
For assembly:
1 1/2 quarts bolognese sauce
3/4 cup milk
Lasagna noodles, homemade or oven-ready
1 lb sliced Fresh mozzarella, optional
1/4 cup grated Parmesan cheese
For the Parmesan Bechamel sauce:
6 T cup butter
6 T flour
2 cups milk
dash salt
1 cup grated Parmesan cheese
Mix milk together with Bolognese sauce. Set aside.
Make the Bechamel sauce.  Melt butter in a pan over medium heat.  Add flour and cook for a minute.  Add milk and salt, cook until smooth and thickened, stirring often.
Mix in 1 cup of Parmesan.
Now to assemble.  Spray your pan with non stick spray, and spoon a little bolognese on the bottom.
Layer in the following order: (If using the mozzarella, lay the slices on top of each bechamel layer)
noodles, bechamel, noodles, bolognese,
noodles, bechamel, noodles, bolognese,
You can stop here, depending on how thick you layered everything, how large your pan is, etc, or add one more :
noodles, bechamel, noodles, bolognese.
Top with the 1/4 cup grated Parmesan cheese.
Bake uncovered at 375 degrees for 45 mintues to 1 hour. 
I serve with a big green salad and fresh baguettes.
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