The Best Bolognese Lasagna (No Boil!)



You'll need:

  • 1 lb lasagna noodles

For the bechamel sauce:

  • 6 Tbs butter
  • 6 Tbs flour
  • 6 c whole milk
  • 1 tsp salt

For the bolognese sauce:

  • 3 lb ground beef
  • 1 tsp minced garlic
  • 2 Tbs beef bouillon powder
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1/2 c dry red wine (Cabernet Sauvignon is good)
  • 2 - 24 oz cans pasta sauce
  • 4 c water
  • 1 small onion, grated or finely minced

Make the bechamel: Melt the butter in a medium saucepan on medium-high heat. When the butter is melted, stir in the flour, just a few seconds to cook the flour but not to where it darkens. Pour in the milk (you can do this gradually to prevent clumping), and let simmer until it thickens a little - you still want it pourable. Add salt to taste, and set aside. (Click here for a detailed tutorial on making bechamel sauce).

Make the bolognese: Brown the ground beef and drain. Return to the stove, then add bouillon, pepper, and red pepper flakes, stirring well. Pour in the wine and simmer, stirring frequently, until the liquid is gone, about 5 minutes. Pour in the pasta sauce, water, and grated onions. Bring to a boil and let simmer, covered, about 3 hours, stirring occasionally. (Click here for a detailed tutorial on making bolognese sauce.)

Make the lasagna: Preheat the oven to 350. Grease a 9x13 pan. Put a thin layer of the bolognese sauce in the pan, then put a single layer of raw lasagna noodles, breaking them into pieces where necessary. Top the noodles with a layer of bolognese, then ladle a layer of  bechamel over it.

Continue to layer noodles, bolognese, and bechamel until you're out of bolognese (end with the bolognese on top). Pour another layer of bechamel over the final bolognese layer, making sure the noodles are covered. (This allows the noodles to cook while the lasagna is in the oven, without parboiling.) Cover the tray tightly with aluminum foil. Bake one hour. Remove the aluminum foil, then return to the oven for another 15 minutes to cook off the excess liquid.

Remove from the oven and let sit about 10 minutes. Serve with garlic bread or breadsticks, if desired.

The Best Bolognese Lasagna

The Best Bolognese Lasagna

Yield: 10
Author: Mallory
Prep time: 10 MinCook time: 5 HourInactive time: 10 MinTotal time: 5 H & 20 M

Ingredients

  • 1 lb lasagna noodles
  • 6 Tbs butter
  • 6 Tbs flour
  • 6 c whole milk
  • 1 tsp salt
  • 3 lb ground beef
  • 1 tsp minced garlic
  • 2 Tbs beef bouillon powder
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1/2 c dry red wine (Cabernet Sauvignon is good)
  • 24 oz cans pasta sauce
  • 4 c water
  • 1 small onion, grated or finely minced

Instructions

  1. Make the bechamel: Melt the butter in a medium saucepan on medium-high heat. When the butter is melted, stir in the flour, just a few seconds to cook the flour but not to where it darkens. Pour in the milk (you can do this gradually to prevent clumping), and let simmer until it thickens a little - you still want it pourable. Add salt to taste, and set aside. (Click here for a detailed tutorial on making bechamel sauce).
  2. Make the bolognese: Brown the ground beef and drain. Return to the stove, then add bouillon, pepper, and red pepper flakes, stirring well. Pour in the wine and simmer, stirring frequently, until the liquid is gone, about 5 minutes. Pour in the pasta sauce, water, and grated onions. Bring to a boil and let simmer, covered, about 3 hours, stirring occasionally. (Click here for a detailed tutorial on making bolognese sauce.)
  3. Make the lasagna: Preheat the oven to 350. Grease a 9x13 pan. Put a thin layer of the bolognese sauce in the pan, then put a single layer of raw lasagna noodles, breaking them into pieces where necessary. Top the noodles with a layer of bolognese, then ladle a layer of bechamel over it.
  4. Continue to layer noodles, bolognese, and bechamel until you're out of bolognese (end with the bolognese on top). Pour another layer of bechamel over the final bolognese layer, making sure the noodles are covered. (This allows the noodles to cook while the lasagna is in the oven, without parboiling.) Cover the tray tightly with aluminum foil. Bake one hour. Remove the aluminum foil, then return to the oven for another 15 minutes to cook off the excess liquid.
  5. Remove from the oven and let sit about 10 minutes. Serve with garlic bread or breadsticks, if desired.

Calories

665.08

Fat (grams)

37.16

Sat. Fat (grams)

16.32

Carbs (grams)

31.90

Fiber (grams)

2.55

Net carbs

29.36

Sugar (grams)

12.10

Protein (grams)

45.96

Sodium (milligrams)

1137.10

Cholesterol (grams)

155.71