Lasagna Bolognese Recipe

I’m guessing the way you make lasagna is with some dried noodles, ricotta, eggs, mozzarella, parmesan and some sort of tomato or meat sauce correct? While sure this can taste great, it’s just not the classic way to make a lasagna recipe. In fact, if you were to go to Italy and visit a restaurant and ask for the most authentic lasagna in the country, this lasagna Bolognese is what they would serve you. SUBSCRIBE for more great recipes: MORE GREAT RECIPES Fettuccine Alfredo: Linguine Pasta: Homemade Artisan Bread Loaf: Farro Salad with Lemon Vinaigrette: Mediterranean Quinoa Bowl with Falafel: Jackfruit Tacos: Vegetable Quesadillas: Kale Salad with Fried Goat Cheese: Classic Ratatouille: Authentic Classic Lasagna Bolognese Recipe with Homemade Noodles For the Bolognese: 1 peeled and roughly chopped yellow onion 4 peeled and roughly chopped carrots 4 roughly chopped stalks of celery 6 garlic cloves 3 tablespoons of olive oil 1 ½ pounds of ground pork 1 ½ pounds of ground beef 28 ounce can of crushed tomatoes sea salt and fresh cracked pepper to taste For the Béchamel: 6 cups of whole milk 6 tablespoons of unsalted butter 9 tablespoons of all-purpose flour pinch of ground nutmeg sea salt and fresh cracked pepper to taste For the Lasagna Noodles: 4 cups of semolina flour 6 eggs ½ teaspoon of sea salt For the Cheeses: 10 ounces of shredded mozzarella cheese 1 cup of grated Parmesan cheese Serves 12 prep time: 60 minutes cook time: 120 minutes Procedures: Bolognese: Add the onions, carrots, celery and garlic to a food processor and pulse on high speed until it is finely minced. Next, add the olive oil to a large pot over medium heat and add in the minced vegetables and sweat for 4 to 6 minutes. Add in the ground pork and ground been and cook until browned and cooked through out, about 15 minutes. Pour in the tomatoes, season with salt and pepper. Mix and cook for 90 minutes on low heat. Keep warm. Bechamel: Add the milk to a large pot over medium-low heat. In a separate pan over medium heat add in the butter until melted. Stir in the flour until combined and cook over medium-low heat for 2 minutes to make a roux. Add the roux to the pot of warm milk and stir over medium-low heat until very thick. Season with salt, pepper and nutmeg. Keep warm. Noodles: Add the flour, eggs and salt to a food processor and pulse on high until big chunks are formed. If it’s gritty add water, if it’s real wet add some more flour. Transfer to a clean surface. Knead for 15 minutes before placing in a plastic bag and resting in the refrigerator for 20-30 minutes. Remove the plastic from the dough and cut it into 3 equal size pieces. Lightly flour the dough pieces and press down with your hand. Run a piece of dough through the hand crank pasta maker on the 0 setting and run it through 3 times. Turn the crank to 3 and run it through 2 times. Change the setting to 6 and roll it out once and ten dust with flour on a clean surface. Cut the dough with a knife so that it will fit into layers in a lasagna casserole pan. Par boil the noodles in a large pot of boiling salted water 6 to 7 noodles at a time for only 20 to 30 seconds. Place them separately on kitchen towels until it’s time to plate up. To Layer: Place a small amount of bechamel sauce to the bottom of a lasagna pan. Next do the same with the Bolognese sauce. Add a layer of cooked noodles to completely cover both sauces. Then do the same with both sauces on top of the noodles. Sprinkle some mozzarella and parmesan over the sauces. Repeat the process until the noodles, sauces and cheeses have been used. Be sure to reserve plenty of the sauces so that the thickest layer is poured over the top. Bake at 400° for 35 to 40 minutes or until browned and crispy in the corners. Slice and serve!