Lasagna With Béchamel Sauce Recipe 415

CLASSIC LASAGNA WITH BéCHAMEL

Steps:

• Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
• Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
• Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
• Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
• Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
• Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
• Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
• Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
• Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
• Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
• Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
• Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!

HOMEMADE LASAGNA WITH BECHAMEL + VIDEO

Steps:

• In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.
• Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
• Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
• At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth. Set aside.
• Warm the milk in a saucepan or microwave in measuring cup.
• In a medium sauce pan melt equal parts butter and then the flour.
• Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
• Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken. Set aside.
• In a large skillet or Dutch oven over medium-high heat, add olive oil. Add the fennel seeds and red pepper flakes. Saute for 30 seconds and add the onion. Continue cooking on medium-high heat until the onion is soft, 2 minutes. Add the garlic, stirring constantly for 30 seconds.
• Add the ground beef and sausage and brown meat over medium-high heat, breaking the meat apart into pieces with spoon. When cooked drain excess grease and transfer to food processor. Pulse several times until crumbly and nearly pureed.
• Return mixture to the skillet or Dutch oven and add the Marinara Sauce (recipe above). Stir to combine the meat and marinara sauce.
• Cover and allow the sauce to simmer for about 20 minutes on low heat, stirring occasionally. Add 1 cup of water if it gets too thick and continue cooking to reduce.
• In a 9x13" baking dish add the dry lasagna noodles and cover with hot water. Allow to rest for 20 minutes. Drain into a large colander.
• Preheat the oven to 350°F. Grease the 9x13" baking dish with cooking spray.
• We will be making 3-4 layers of lasagna, so divide accordingly.
• Start by spreading some of the meat sauce on bottom of greased dish. Layer on top with 3 lasagna noodles or more to cover bottom.
• Spread more meat sauce over the noodles, followed by the Bechamel Sauce (recipe above), then mozzarella and parmesan cheeses, spreading all to the edges.
• Repeat this 3-4 times to use up all noodles, sauces and ending with cheeses on top.
• Bake for 30 minutes until top is golden brown and cheeses are bubbling. Allow the lasagna to rest for 15 minutes before serving.

CLASSIC HOMEMADE LASAGNA

Steps:

• In a large pot or Dutch oven, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
• In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
• Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper.
• Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
• While the bolognese cooks, make the bechamel sauce according to recipe instructions.
• To assemble the lasagna add a few spoons of bolognese sauce into the bottom of a deep casserole dish then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bechamel and cheese.
• Cover the lasagna loosely with foil and place in a preheated oven (180°C/350°F).
• Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top.
• Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve.

LASAGNA WITH BECHAMEL

Steps:

• Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
• Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
• Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
• Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
• Bake 40 - 50 minutes or until cheese is golden brown.

BéCHAMEL SAUCE FOR LASAGNA

Steps:

• In a saucepan, melt the butter over medium-low heat. Whisk in the flout and cook over medium-low heat until the mixture is creamy and no longer smells floury.
• Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium.
• Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon.
• Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce.
• Season to taste with salt - you may not need any if your Parmesan is very salty, so taste the sauce first before adding any salt.

LASAGNA WITH BéCHAMEL SAUCE RECIPE - (4.1/5)

Steps:

• 1. Melt 2 tbsp. butter in a saucepan and sauté sliced mushrooms with salt and pepper. Set aside. 2. In a separate pot, sauté one chopped onion and chopped garlic in olive oil until soft. Set aside. 3. In separate pan, brown ground beef, breaking it up as it cooks. 4. Add the beef and mushrooms to the onion and garlic mixture and stir in spaghetti sauce, red wine, oregano, sugar and salt and pepper, to taste. Set aside. 5. Press cloves into an onion and put in a microwave safe bowl with half and half, bay leaves and nutmeg. 6. Cook in microwave on low heat until hot. Strain. 7. Cook flour and butter for a few minutes to make a roux. Be sure to cook it through all the way to ensure there is no floury taste. 8. Once cooked through, whisk in the infused milk and season with salt and pepper to taste. Preheat oven to 350°. 9. In lasagna pan, layer meat sauce, white sauce, mozzarella and Parmesan cheese and noodles. Optional: add basil to taste. 10. Repeat three times and cover with leftover meat sauce and Parmesan cheese. 11. Cover the pan with foil and bake for 45 minutes, removing foil for the last 15.

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL

Steps:

• Pre heat the oven to 375 degrees F.
• For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
• Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
• Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.

PERFECT LASAGNA BOLOGNESE

Steps:

• Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
• Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
• Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
• Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
• Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
• Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.