~ FAMILY FAVORITE LASAGNA ~

~ Family Favorite Lasagna ~ image

This is my very favorite Lasagna...takes some time to make, so we only have it a few times a year. I've always loved the combo of Bolognese and Bechamel sauce in my Lasagna. I make sure to invite special friends over when I make it, as they love it too. Enjoy!

Provided by Cassie *

Time 1h25m

Number Of Ingredients 24

Ingredients

BOLOGNESE
oil olive oil, extra virgin
1 large onion, chopped
1 medium carrot, peeled and chopped small
4 clove garlic, decent sized - chopped
3/4 c pancetta, chopped - optional
3/4 lb each - ground pork, ground beef
3 1/2 c chopped roma tomatoes
1/2 c tomato puree
3/4 c red wine
3/4 c fresh basil, torn - divided
salt & pepper
1/8 -1/4 tsp freshly grated nutmeg
BECHAMEL SAUCE
6 c milk
1 1/2 stick butter
1/2 c flour
2 clove garlic, minced
1/4 tsp fresh grated, nutmeg
salt & pepper ( i use about 2 tsp salt )
6 oz cream
1 lb lasagna noodles, uncooked
14 oz block, mozzarella cheese - sliced, thinly
1/2 c parmesan / reggiano - extra for top layer as well

Steps:

1. Preheat oven to 275 degree F. In a large skillet over medium heat, add about 1 tablespoon olive oil and saute carrots and onion until onion is translucent. Now, add the Pancetta ( if using ) and continue cooking another few minutes. Place in an oven proof dutch oven. In the same skillet, add about another tablespoon olive oil and brown sausage and ground beef. Drain and add to the dutch oven.
2. Place dutch oven on burner and add remaining ingredients,( except basil, salt & pepper)- stir and bring to a boil. Stir in half of the chopped basil. Place dutch oven into the preheated oven and bake for about 3 hours. Stirring once halfway through. Once sauce is finished, add salt & pepper to taste and add the remaining chopped basil.
3. Once sauce is about done. Make Bechamel sauce. In a large saucepan, over medium heat - melt butter - add the flour - stirring for roughly 2 minutes, making sure not to burn. Whisk in the milk, salt, pepper and garlic. Bring to a slow boil and then turn heat down to a slow boil until thickened. Remove from heat and whisk in the cream and nutmeg. Taste to see if needs more salt now. Raise oven temperature to 350 degree F. Assemble lasagna.
4. In a large lasagna pan, spread a layer of meat sauce and then a about 1/4 of Bechamel sauce. Scatter some mozzarella cheese slices and a sprinkling of Parmesan. Now, add a layer of lasagna noodles and repeat layering until all ingredients are used, ending with Bechamel sauce. Sprinkle with Parmesan and place in oven on a large baking sheet, to catch any sauce that might bubble over.
5. Bake for 55 - 60 minutes or until bubbly and golden. I let mine rest for 15 minutes before cutting...Delish!