Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 794 grams whole San Marzano tomatoes; 2 carrots, cut into 4 pieces; 2 stalks celery, cut into 4 pieces; 118 milliliters cognac or brandy; 237 milliliters dried porcini mushrooms; 473 milliliters dry white wine; 118 milliliters all-purpose flour; 680 grams fresh lasagna sheets; 946 milliliters pound fresh mozzarella or fontina, grated; 237 milliliters fresh parsley; 1 teaspoon chopped fresh rosemary; 2 cloves garlic; 454 grams ground beef chuck; 454 grams ground pork; 12 servings Kosher salt; 12 servings Kosher salt and freshly ground pepper; 2 teaspoons grated nutmeg; 1 Tbsp extra-virgin olive oil; 1 large onion, chopped; 473 milliliters 3/4 pound parmesan, grated; 170 grams prosciutto, cut into 1-inch pieces; 5 Tbsps tomato paste; 2 Tbsps unsalted butter, softened; 4 Tbsps unsalted butter; 12 Tbsps unsalted butter; 283 grams white button mushrooms; 1 liters whole milk

You can never have too many Mediterranean recipes, so give Lasagna Bolognese a try. This sauce has 957 calories, 43g of protein, and 58g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes around 5 hours and 10 minutes. A mixture of butter, flour, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Lasagna Bolognese, Lasagna Bolognese, and Lasagna Bolognese are very similar to this recipe.

Instructions

Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes.

Ingredients you will need

Mushrooms

Water

Drain the porcini, reserving the liquid.

Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl.

Ingredients you will need

White Button Mushrooms

Equipment you will use

Food Processor

Bowl

Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.

Ingredients you will need

Prosciutto

Carrot

Parsley

Celery

Garlic

Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes.

Ingredients you will need

Ground Beef

Olive Oil

Pork

Equipment you will use

Wooden Spoon

Pot

Transfer the meat to a bowl.

Ingredients you will need

Meat

Equipment you will use

Bowl

Add the wine to the pot, scraping up the browned bits.

Ingredients you will need

Wine

Equipment you will use

Pot

Add the liquid to the bowl with the meat.

Ingredients you will need

Meat

Equipment you will use

Bowl

Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes.

Ingredients you will need

Bay Leaves

Rosemary

Butter

Carrot

Onion

Salt

Equipment you will use

Pot

Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.

Ingredients you will need

Tomato Paste

Mushrooms

Return the meat mixture to the pot.

Ingredients you will need

Meat

Equipment you will use

Pot

Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes.

Ingredients you will need

Cognac

Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.

Ingredients you will need

Mushrooms

Tomato

Water

Equipment you will use

Pot

Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.

Ingredients you will need

Nutmeg

Pepper

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool.

Ingredients you will need

Water

Pasta

Equipment you will use

Kitchen Towels

Baking Sheet

Sauce Pan

Skimmer

Bowl

Oven

Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.

Ingredients you will need

Lasagne Noodles

Pasta

Shake

Water

Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella.

Ingredients you will need

Mozzarella

Parmesan

Spread

Pasta

Equipment you will use

Frying Pan

Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel.

Ingredients you will need

Mozzarella

Parmesan

Cheese