Old School Lasagna With Bolognese Sauce
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
57
Sourness
42
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 medium
Yellow Onion (peeled and chopped)8 cloves
Garlic (fresh, peeled and chopped)1
Sea Salt8 sprigs
Thyme (fresh, washed)450 g
Lasagna (sheets)450 g
Shredded Mozzarella450 g
Shredded Parmesan680 g
Ground Beef2 ribs
Celery (rough chopped)1 cup
Whole MilkDirections:
1
Watch how to make this recipe
2
Special equipment: 13 by 9-inch baking pan Preheat the oven to 350 degrees F
3
Tomato Sauce: In a medium pot, heat the olive oil and add the onions and garlic
4
Season with salt and pepper, to taste
5
When it turns light brown, add the thyme, bay leaf and tomatoes
6
Simmer for 20 minutes, then taste for seasoning
7
Add more salt and pepper, if desired
8
Remove and discard the thyme and bay leaves
9
Stir in the basil leaves and shut off the heat to allow the sauce to "rest
10
" Pasta: Bring the water to a boil over medium heat
11
Add the salt and the lasagna sheets
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Cook for 4 minutes, drain and rinse under cold water
13
The pasta should still be very firm to the touch
14
Separate the sheets carefully so they don't stick together
15
Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna
16
Assemble the lasagna: Spoon a thin layer of the sauce in the bottom of the baking pan
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Arrange a layer of pasta sheets over the sauce
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Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce
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Repeat the layering process 2 more times
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It is important there be remaining cheese and sauce for the top
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Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer
22
When you finish, there should be 4 layers of pasta and 5 layers of filling
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Cover the dish tightly with aluminum foil and put it in the center of the oven
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Bake for 45 minutes
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Raise the temperature of the oven to 450 degrees F and remove the aluminum foil
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Bake until the top browns slightly, about 10 to 15 minutes
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Remove the pan from the oven and let it cool for 15 minutes or so before serving
28
Make the Bolognese while the lasagna is baking: In a large wide pot over medium-high heat, add the olive oil
29
Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces
30
Season with salt and pepper, to taste
31
Remove the beef from the pot and set aside
32
Set the pot back over the heat and add a little more olive oil
33
Add carrots, onion and celery
34
Cook until browned, about 5 minutes
35
Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce
36
Cover slightly and simmer for 20 minutes
37
When done, finish with milk, taste, season and serve, spooned over the lasagna