classic lasagna with béchamel & bolognese

  • Prep Time Icon Prep Time: 2 hours
  • Cook Time Icon Cook Time: 40 minutes
  • Yields Icon 10-15 servings
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profile: rich, creamy and hearty.

notes: watch your béchamel like a hawk so it doesn't burn. to keep your lasagna beautiful don't let your tin foil touch the top of the lasagna. toothpicks & skewers work great to provide space.

uses: make ahead for a large party. great for entertaining.

Directions

  1. bolognese - heat 2 T of olive oil in large frying pan over medium heat. add carrots and onion and sauté until soft. add garlic and 2 bay leaves and cook for an additional 3 minutes. add ground beef and cook until browned. discard any oil from cooking the beef. add original 76 and cook for 2 minutes until incorporated. Add beef broth and simmer for 20 minutes until most of the liquid has evaporated. remove from heat and set aside.
  2. béchamel - melt butter in a medium sauce pan over low heat until melted and starting to bubble. sprinkle in flour whisking constantly until incorporated. constantly stirring, cook down for 2-3 minutes until flour is 'cooked' out. slowly add a small amount of milk, whisking constantly. add a little at a time and whisk until all is incorporated. take your 2 onion half’s and push one bay leaf into the half with three cloves until they stick and add both onions to the milk. bring milk up to a gentle simmer, whisking the entire time. don't walk away as milk can burn easily. cook for approximately 10 minutes. once the milk thickens remove from heat and let cool slightly. it will get thicker as it cools.
  3. preheat oven to 350 degrees
  4. assembly- prepare/collect your pasta sheets. spread a thin layer of original 76 on the bottom of the pan and add your first layer of noodles. add a layer of béchamel, a layer of bolognese on top of that. then add your shredded mozzarella cheese and additional original 76 sauce. place another layer of pasta sheets over that and continue with layering. once you reach your top layer, finish with béchamel and a thick layer of shredded mozzarella.
  5. cooking - loosely cover your lasagna with tin foil making sure not to touch the top of the lasagna with the foil. You place toothpicks in the lasagna to rest the foil on and to keep it from touching. cook lasagna for 30 minutes. after remove the tin foil/tooth picks and set you oven to broil. broil on high for 5-8 minutes. once browned and bubbling, remove and let rest for 10 minutes before serving.