I love this meal—comfort food at its finest. I hope you enjoy it as much as my family does!
For the Bolognese Sauce
- 2 tablespoons oil
- 2 carrots, peeled and very finely minced
- 2 celery, very finely minced
- 1 large onion, very finely minced
- 5 garlic cloves, finely minced
- 1 pound italian sausages
- 1 pound ground beef
- 2 teaspoons non-iodized salt
- 2 teaspoons pepper
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 14.5 ounces crushed tomatoes, cans
- 1 tablespoon dried basil
- 1 cup heavy cream
For the Bechamel Sauce
- 1 1⁄2 cups parmesan cheese, grated
- 1 pound no boil lasagna noodles
Pre-Heat Oven to 400 degrees
Making the Bolognese
- Over medium heat, add oil to a dutch oven. Added diced carrots, celery, and onion and cook until very tender, about 10 minutes, stirring occasionally.
- Add sausage, ground beef, salt, and pepper and cook until fully browned; add garlic and cook for 1 minute.
- Then add the tomato paste and cook for 2 minutes or until paste has darkened in color.
- Pour in red wine and cook until wine has reduced by half. Add crushed tomatoes and basil. Simmer sauce for 1 hour or until very thick.
- Pour in heavy cream and taste for seasonings.
For Bechamel Sauce
- In a pot over medium heat, add butter, nutmeg, salt, and pepper and melt butter.
- Once butter is melted, add flour and cook for 2 minutes.
- Add milk and stir frequently until sauce thickens, about 5-7 minutes.
Assemble the Lasagna
- In a 5-quart casserole dish, spread a thin layer of bolognese sauce, layer with lasagna noodles, 2 cups bechamel sauce, 1/2 cup Parmesan cheese, and 2 cups of bolognese sauce. Repeat layers 2 more times. Note: if there is left over bolognese sauce place in the refrigerator and serve over pasta or freeze for a later date.
- Bake for 45 minutes or until bubbly around the edges and golden brown on the top.
- Let cool for 10 minutes before serving.