LASAGNA BOLOGNESE FOR TWO

Lasagna Bolognese for Two image

This classic lasagna might be small, but it packs big flavor. A slow-cooked meaty sauce, quick-cooking noodles, creamy mornay sauce and salty Parmesan are showcased in this hearty meal.

Provided by James Briscione

Time 1h10m

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 ounce pancetta, cut into small pieces
6 ounces meatball mix
Kosher salt and freshly ground black pepper
1 small carrot, peeled and grated
1 small onion, finely chopped
1 celery stalk, grated
2 medium cloves garlic, chopped
1 cup milk
One 15-ounce can crushed tomatoes
Pinch allspice
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup grated Parmesan
Pinch nutmeg
Kosher salt and freshly ground black pepper
8 no-boil lasagna noodles, broken in half

Steps:

Preheat the oven to 425 degrees F.
For the Bolognese: Heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until softened and browned, 2 to 3 minutes. Add the meatball mix with a teaspoon of salt and some pepper. Cook until the meat is no longer pink and has started to crisp up, about 5 minutes. Add the carrots, onions, celery, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just start to soften, 3 to 4 minutes. Add the milk, increase the heat to cook down the milk a bit, then add the allspice and tomatoes and stir to combine. Reduce the heat to a simmer and cook until creamy and thickened, 10 to 15 minutes.
Meanwhile, for the Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until a wet sand consistency is formed and smells lightly toasted. Pour in the milk, whisking constantly until thickened and there is no longer a flour taste, about 5 minutes. Add the Parmesan, nutmeg and a few grinds of pepper and whisk until melted and smooth. Season with salt. Remove from the heat until ready to use. (If a film forms on top, whisk vigorously to incorporate it back into the sauce.)
To build the lasagna: Add about 1/4 cup of the Bolognese sauce to a 6-inch oven-safe skillet. Layer 3 lasagna noodle halves on the bottom of the skillet and top with about 1/2 cup of sauce. Repeat until all the noodles have been used. Spoon a final layer sauce on top, then pour over the Mornay sauce being sure to leave a border around the edges. Place the pan on a baking sheet and bake until the noodles are softened and the Mornay sauce is slightly puffed and turning a golden brown, about 15 minutes.
Let cool for 10 minutes before serving.