Tre Stelle® Lasagna Bolognese
We’ve taken the classic Italian Bolognese ragu, paired it with a béchamel sauce and made it into a lasagna
Prep Time:1 hour & 0 minutes Ready In:
1 + hour Serves:
Makes 6 servings
Ingredients:
2 tbsp | 30 mL olive oil 2 cloves garlic, minced 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 medium celery stalk, finely chopped 1 lb | 454 g ground beef 1 cup | 250 mL beef stock 1/4 cup | 60 mL tomato paste 1 tsp each | 5 mL salt and pepper Béchamel Sauce 1/4 cup | 60 mL butter 1/4 cup | 60 mL all purpose flour 2 cups | 500 mL milk 1/2 cup | 125 mL Tre Stelle® Parmigiano Reggiano Cheese, grated pinch salt and white pepper 1 pkg | 350 g store prepared fresh lasagna noodles Topping 1 cup | 250 mL Tre Stelle® Parmigiano Reggiano Cheese, grated
Instructions:
In a medium saucepan combine olive oil, garlic, onion, carrot and celery. Cook over medium heat until onion becomes transparent. Increase heat to medium-high and add ground beef; cook until evenly browned. Add beef stock, tomato paste, salt and pepper; stir and cover. Cook over medium-low heat for 45 minutes. Béchamel Sauce: Melt butter in a small saucepan; add flour and stir with a wooden spoon until flour is well incorporated into the butter. Slowly add milk, and whisk over medium heat until mixture thickens or coats the bottom of a spoon, approximately 5 – 7 minutes. Remove from heat and add Parmigiano Reggiano Cheese and season with salt and pepper. To assemble the lasagna – preheat oven to 350°F (180°C). Spray a 9” x 12” baking dish with cooking spray. Spread a spoonful of Béchamel onto bottom of dish; top with a lasagna noodle, Bolognese sauce and Parmigiano Reggiano Cheese equally making four layers Sprinkle with any remaining Parmigiano Reggiano Cheese. Bake for 40 minutes covered and 10 minutes uncovered.
