Lasagna Bolognese with Bechamel

• Meat

  • 1 lb Ground beef
  • 1 lb Italian sausage

• Produce

  • 1 tsp Garlic powder

• Condiments

  • 1 qt Marinara sauce

• Pasta & Grains

  • 1 package No boil lasagna noodles

• Baking & Spices

  • 1/3 cup Flour
  • 1 Pinch Nutmeg
  • 1 Pinch Salt and pepper

• Dairy

  • 5 tbsp Butter
  • 4 cups Milk
  • 2 cups Mozzarella cheese
  • 1 cup Parmesan cheese

Found on thesparrowshome.com

Description

Directions

• For Bolognese:
• Combine sausage and ground beef in pan and cook, breaking into small pieces, until no pink remains
• Drain any excess oil from pan
• Stir marinara sauce into meat
• To make béchamel:
• Melt butter in medium saucepan over medium heat
• Add flour and cook, whisking constantly, for 1-2 minutes
• Slowly add milk, a little at a time, whisking to avoid lumps
• Reduce heat to low and keep whisking until sauce thickens, 5-7 minutes
• You can switch to a wooden spoon as it begins to thicken, just be sure to keep scraping the bottom of the pan to avoid burning
• When sauce comes to a boil and is thick, remove from heat
• Stir in seasonings and parmesan cheese. Stir until well mixed
• To assemble lasagna:
• Spray a 9x13 pan with non-stick spray
• Spoon a small amount of Bolognese sauce on bottom of pan
• Place a layer of noodles over sauce, breaking pieces as needed to cover bottom
• Ladle ¼ of Bolognese and ¼ of Bechamel over pasta
• Place another layer of noodles on top of sauce and another ¼ of each sauce
• Sprinkle 1 cup of shredded mozzarella cheese over sauce
• Do 2 more layers, making 4 total
• Sprinkle remaining cup of mozzarella over top
• Spray a piece of aluminum foil with non-stick spray and cover pan tightly
• Bake at 350 for 50-60 minutes, or until pasta is tender and cheese is bubbly. Uncover for last 10-15 minutes of cooking
• Take out of oven and lay foil over top loosely. Let rest for 15-30 minutes before cutting and serving