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Lasagne with Bolognese Meat Sauce
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3 quarts water
1 pound lasagne noodles
3 tablespoons olive oil
4 1/2 cups Bolognese Meat Sauce (see page 227)
3 cups Bechanel Sauce (see page 228)
2 cups freshly grated Parmigiano Reggiano cheese
Bring the water to a boil in a large pot and cook the lasagne noodles according to package directions. Drain the moodles and lay them flat on a baking sheet. Use 2 tablespoons of the olive oil to brush both sides of the noodles. Set aside to cool.
Preheat the oven to 350 F. To assemble the lasagne, grease a 9 x 13 inch baking dish with the remaining olive oil. Place one-quarter of the noodles across the bottom of the dish, overlapping if necessary, to fit.
Spread the following filling ingredients evenly over the top, trying to cover as much of the surface as possible: 1 1/2 cups of the Bolognese meat sauce, 1/2 cup of the bechamel sauce and 1/2 cup of the Parmigiano Reggiano cheese. Repeat the noodle and filling layer 2 more times.
The top layer is simply the remaining noodles (use all the noodles) covered with the remaining 1 1/2 cups of bechamel sauce and sprinkled with the remaining 1/2 cup of Parmigiano Reggiano cheese.
Cover the lasagne loosely with aluminum foil and bake for 1 hour. Remove the foil and bake an additional 30 minutes, until the sides are bubbling and the top is golden brown.
Remove from the oven and let sit for 10 minutes before serving. To serve, cut into large squares and serve.
Wine Suggestion - Merlot
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