Bolognese Lasagna with No-Boil Noodles: A Hearty Italian Delight
This lasagna features layers of savory Bolognese sauce, creamy béchamel, and rich cheeses, all made easy with no-boil noodles. It's a comforting Italian dish perfect for family dinners.
Ingredients
- 12 pieces no-boil lasagna noodles
- 1 pound ground beef
- 1 pound ground pork
- 1 piece onion finely diced
- 2 cloves garlic minced
- 28 ounce can of crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and freshly ground black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ¼ teaspoon ground nutmeg
Instructions
- In a large skillet, combine the ground beef and ground pork over medium heat and cook until browned.
- Drain any excess fat from the skillet.
- Add the finely diced onion and minced garlic, sauté for about 5 minutes until the onion is translucent.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and season with salt and pepper. Simmer for 30 minutes.
- In a separate saucepan, melt the butter over medium heat, whisk in the flour to create a roux.
- Gradually pour in the milk while whisking, stirring until the sauce thickens. Add nutmeg and season with salt and pepper.
- Preheat the oven to 375°F (190°C).
- Layer the lasagna in a baking dish starting with Bolognese sauce, then noodles, ricotta, and béchamel. Repeat layers, finishing with béchamel and mozzarella.
- Cover with foil and bake for 30 minutes, then remove foil and bake for another 15 minutes until golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
Let the lasagna cool for 10 minutes before slicing to set the layers.