This meaty, rich, and savory lasagna has very little cheese as compared to my other versions but tastes as if it is as cheese laden as any I have made.
It is National Pasta Month.......
Cam of Culinary Adventures with Camilla invited the Foodie Extravaganza Gang to join her in celebrating pasta this month. I think every month should be pasta month, don't you? Let's see what everyone brought to the table today.....
- Baked Mostaccioli by Palatable Pastime
- Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
- Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
- Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
- Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
- Instant Noodles Shots by Sneha's Recipe
- Karen’s Lasagna Bolognese by A Day in the Life on the Farm
- Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
- One Pot Lasagne Soup by Our Good Life
A couple of months ago the Sunday Funday Bloggers were celebrating Augustus Caeasar and my friend, Karen of Karen's Kitchen Stories, shared a recipe for Lasagna Bolognese. This recipe sounded so delicious that I immediately printed it and set it in my recipes to be made pile that sits next to my computer.
When Cam announced National Pasta Month, I knew that I wanted to make this lasagna. I adapted the recipe to use my bolognese ragu but I kept Karen's Besciamella sauce. It smelled amazing as it was baking.
The lasagna takes about an hour to bake before it is heated through and bubbly around the edges. When it is done baking you want to let it set for a few minutes before cutting and serving. I had bought a loaf of bread studded with roasted garlic. I sliced this and threw together a chopped Caesar salad while the lasagna set.
I have never made a lasagna that did not contain Mozzarella and Ricotta cheese along with the Parmesan and I was a little worried that my family was going to balk. I needn't have been concerned. They LOVED this lasagna. The Teen proclaimed to her friend who had joined us for dinner that I make the best lasagna in the world. Thanks Karen.....
Yield: 9 servings
Karen's Lasagna Bolognese
This meaty, rich, and savory lasagna has very little cheese as compared to my other versions but tastes as if it is as cheese laden as any I have made.
Prep time: 30 MinCook time: 5 HourTotal time: 5 H & 30 M
Ingredients
Ragu Bolognese
- 1 onion, cut into chunks
- 3 cloves garlic, peeled
- 1 carrot, scraped and cut into chunks
- 1 stalk celery, cut into chunks
- 1 qt. tomatoes, packed in juices
- 2 (15 oz) cans diced tomatoes in puree
- 1 lb. ground beef
- 5 links Italian Sausage, casings removed
- 1/2 c. dry white wine
- 1 c. milk
- 2 bay leaves
- 1/4 t. crushed red pepper flakes
- salt and pepper, to taste
- 1 c. light cream
Besciamella
- 1/4 c. butter
- 1/4 c. flour
- 1 qt. light cream (half and half)
- 3 bay leaves
- 1/2 t. crushed red pepper flakes
- salt and pepper, to taste
- 3 oz. finely grated Parmesan Cheese
- 1 stem basil
Lasagna
- 12 oven ready lasagna sheets
- Ragu Bolognese
- Besciamella Sauce
- Extra Parmesan Cheese for sprinkling
Instructions
To prepare Ragu
- Place the onion, garlic, carrots and celery into the bowl of a food processor and pulse until finely chopped.
- Place the ground beef and the Italian Sausage meat into a Dutch oven over medium high heat. Season with salt and pepper.
- Add the vegetables from the food processor and cook, breaking up the meat with a wooden spoon, until browned and crumbly. Drain if necessary and return to the dutch oven.
- Pour in the wine and bring to a boil. Cook, scraping up any browned bits stuck to the bottom of the pan.
- In the same food processor bowl, add the quart of tomatoes with juices and pulse until smooth. Transfer to the Dutch oven along with the cans of diced tomatoes in puree. Add the bay leaves and crushed red pepper and bring to a boil. Reduce heat to a simmer and stir in the milk. Cover, partially, and simmer for 3-4 hrs, stirring occasionally, until thickened and reduced. Off heat, stir in the light cream.
To prepare Besciamella
- Melt the butter in a large skillet over med high heat. Add the flour and cook, stirring constantly for a couple of minutes. Slowly whisk in the cream and bring mixture to a simmer.
- Add the bay leaves, basil and crushed red pepper, cook on low heat, stirring often, until thickened, about 10 minutes. Remove the bay leaves and basil.
- Off heat, whisk in the cheese.
Assembling the Lasagna
- Place 2 cups of the Ragu on the bottom of a 9x13" baking pan. Lay 3 noodles on top of the Ragu, they will not be touching.
- Place 1/3 of the remaining Ragu on top of the noodles, dollop with 1/3 of the Besciamella and gently spread over the noodles. Repeat this twice more until all the noodles and sauces are used. Sprinkle with a little more Parmesan cheese, if desired.
- Cover tightly with aluminum foil and bake in a preheated 350* oven for 45 minutes. Uncover and bake for another 15-20 minutes until hot and bubbly. Let rest, lightly covered with foil, for 15 minutes before cutting into 9 servings.
Notes:
Adapted from a recipe found at Karen's Kitchen Stories
Nutrition Facts
Calories
1220.86Fat (grams)
111.48Sat. Fat (grams)
63.76Carbs (grams)
21.58Fiber (grams)
2.68Net carbs
18.89Sugar (grams)
10.73Protein (grams)
33.92Sodium (milligrams)
1656.63Cholesterol (grams)
320.93
Now that is a pan of deliciousness right there! I can't wait to try your/Karen's lasagna. Yum.
ReplyDeleteSo good Cam.
DeleteI'm so excited you all liked it! It is so different, isn't it?
ReplyDeleteVery different and very delicious. Thanks for the recipe Karen.
DeleteI love lasagna made like this! The besciamella just makes it so delicious! thank you for sharing.
ReplyDeleteYou are very welcome Julie.
DeleteI love this so much! Such a wonderful addition to the event. So comforting too.
ReplyDeleteThanks Tara.
DeleteLove this lasagna, mouthwatering and delicious!
ReplyDeleteThank you Sneha.
DeleteDelicious !
ReplyDeleteIt certainly was Cathy.
Delete