Lasagna Bolognese
Minutes Prep Time: 60
Minutes Total Time: 300
Servings: 12
Difficulty: Advanced
Minutes Prep Time: 60
Minutes Total Time: 300
Servings: 12
Difficulty: Advanced
BOLOGNESE:
2 medium ribs celery, cut in large chunks
1 medium onion, cut in large chunks
1 medium carrot, cut in large chunks
1 can (28 oz each) Hunt’s® San Marzano Style Tomatoes
1 tablespoon olive oil
1 pound ground beef (80% lean)
1 pound ground pork
4 ounces pancetta, chopped
4 cloves garlic, finely chopped
1 teaspoon kosher salt
2 tablespoons Hunt's® Organic Tomato Paste
1 cup dry red or white wine
2 cups chicken stock
1 cup whole milk
2 bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1/2 teaspoon dried oregano
1-1/4 pounds dry lasagna noodles, uncooked (24 long noodles)
BÉCHAMEL:
5 tablespoons butter
5 tablespoons all-purpose flour
5 cups whole milk
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
pinch of freshly grated nutmeg
1 cup shredded Parmigiano-Reggiano cheese, divided
PAM® Olive Oil Cooking Spray Pump
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 257 mg | 26% |
Carbohydrate | 51 g | 17% |
Cholesterol | 85 mg | 28% |
Total Fat | 26 g | 40% |
Iron | 4 mg | 21% |
Calories | 578 kcal | 28% |
Sodium | 965 mg | 40% |
Protein | 30 g | 60% |
Saturated Fat | 12 g | 59% |
Sugars | 12 g | 1% |
Vitamin C | 2 mg | 3% |
Pulse celery, onion and carrot in food processor until finely chopped. Remove to a bowl and set aside. Pour tomatoes into food processor and pulse until smooth; set aside.
Heat olive oil in 5-quart Dutch oven over medium-high heat. Add beef and pork in an even layer and cook undisturbed until it starts to get deeply browned, about 8 minutes. Stir and break up meat. Continue cooking until meat is browned and most of the liquid has evaporated, 10 to 15 minutes. Break up meat with a spoon or potato masher until fine. Remove to a bowl with a slotted spoon.
Add pancetta to Dutch oven and cook until fat starts to render, 1 minute. Stir in finely chopped vegetables and garlic. Cook until vegetables are very tender and the bottom of the pan starts to brown, 8 to 10 minutes, stirring frequently. Season with salt. Stir in tomato paste and cook until it starts to brown, about 2 minutes.
Pour in wine and scrape up the browned bits from the bottom of the pan. Pour in chicken stock, milk, tomatoes, browned meat, bay leaves, rosemary, thyme and oregano; bring to a slow boil. Reduce heat to low and place lid on slightly ajar. Simmer until meat is very tender and the flavors have concentrated, 2-1/2 to 3 hours. Taste and adjust seasoning if needed. Remove bay leaves, rosemary and thyme sprigs.
Melt butter in large saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk, salt, pepper and nutmeg. Bring to a boil and cook until thickened, whisking constantly. Remove from heat and stir in 3/4 cup Parmesan cheese.
Preheat oven to 375°F. Bring a large pot of water to a boil. Cook noodles just until pliable, about 3 minutes. Drain.
Spray deep 9x13-inch baking dish with cooking spray. Spread 1-1/2 cups Bolognese sauce on bottom of pan. Cover with a single layer of noodles, cutting to fit if needed. Spread about 1 cup béchamel on top of noodles. Continue layering sauce, noodles and béchamel in 5 layers, finishing with béchamel. Sprinkle remaining Parmesan over the top.
Place lasagna pan on a baking sheet. Spray underside of aluminum foil with cooking spray. Cover lasagna and bake 45 minutes. Remove foil. Increase oven temperature to 425°F and continue baking until top is browned, 20 to 25 minutes. Cool 10 minutes before serving.
Lasagna Bolognese