A crowd pleaser for dinner with friends.
This version of beef lasagna is actually a combination of my Bolognese Sauce with béchamel sauce and cheese. It makes for a great dinner for a crowd. It is not too hard to make and very easy to time to when the guests arrive – just pop it in the oven ~45 mins before you plan to sit for dinner, or reheat it near the dinner.
Ingredients
- 2 amount Bolognese sauce (See link in notes)
- 500 gr lasagna sheets [18 oz] (I use Barilla)
- 200 gr shredded mozzarella [7 oz]
- 120 gr grated parmesan [4 oz]
Béchamel Sauce
- 30 gr butter [1 oz]
- 2 tbsp flour
- 2 cloves garlic, minced
- 0.5 liter milk [17 fl oz]
- ¼ tsp ground nutmeg
Instructions
- Make double the amount Bolognese sauce (see link at the bottom). Some amount of the sauce will not be used in the lasagna, but you don't want to be left with too dry lasagna. You can freeze what is left to eat later as spaghetti bolognese.
Make the Béchamel Sauce
- Melt the butter in a small pot or saucepan over low heat until it stops bubbling.
- Add the garlic and sauté for a minute until fragrance turns from spicy to sweet.
- Add the milk slowly while stirring to avoid creating clumps. Bring to a boil and lower the heat.
- Add the mozzarella and nutmeg to the sauce and cook over low heat until the cheese melts, stir occasionally to avoid burning the sauce.
Make the Lasagna
- Arrange in layers the Bolognese sauce, Béchamel sauce, and Lasagna sheets in an oven dish. Don't crowd the sheets too close together as they will expand.
- For the final layer arrange Lasagna sheets pour Béchamel over them and spread the parmesan.
- Place the dish in an oven preheated to 180°C(360°F) until the top layer browns, around 45 minutes. Take out of the oven 5-10 minutes before serving.
Notes
This lasagna is even better the day after sitting in the refrigerator – as the sauce becomes more stable.
Bolognese Sauce Link
