I recently found several boxes of “oven ready” lasagna in my pantry/storage so naturally, it was time to make a lasagna. I haven’t made one in years, I love lasagna so to the kitchen we go!
For many years, I think I was making them too rich, too much filling and today I am remedying in that. It’s not a stingy lasagna, just more balanced.
I am still on “team bechamel” when it comes to lasagnas as opposed to ricotta. The bechamel allows one to pre-make a lasagna, make/freeze/bake or enjoy a moist lasagna the next day without it drying out. That’s my take.
One short cut is using oven-ready lasagna sheets and the other is having a jar of good quality marinara sauce on hand. I really like Rao’s and Victoria’s.
The rest, you’re going to have to make: the meat sauce, the bechamel and grate some cheese. if you’re organized, have a meat sauce ready, it’s not a long or difficult dish to prepare.
I’ve renewed my love of lasagna, you will too!
Lasagna Bolognese
Course: Main, Pasta8
servings1
hour1
hourIngredients
Approx. 2 cups of meat sauce* (omit cinnamon in recipe)
- Bechamel sauce
1/3 cup unsalted butter (or olive oil)
1/3 cup all purpose flour
4 cups warm whole milk
1 tsp. sea salt
1/2 tsp. white pepper
1/2 tsp. ground nutmeg
- For Assembly
pre-heated 375F oven
1 box (375 gr.) oven ready lasagna ( I use about 14 sheets)
1 cup your favourite Marinara sauce
1 1/2 cups grated Parmesan cheese
1 1/2 cup grated mozzarella
Directions
- Prepare your meat sauce, set aside.
- For the bechamel, add butter into a medium pot over medium heat. Once melted, add the flour and and stir for 2-3 minutes. Add the warm milk while whisking and then continue to stir until the sauce is thick enough to just coat the back of a wooden spoon. Take off the heat, add salt and white pepper, nutmeg, stir in.
- You will need a 9×13″ deep pan. Calculate how many sheets of lasagna you will need (this recipe will assemble 4 layers. Place the lasagna sheets in the pan and pour enough hot water to cover them. Allow about 7- 10 minutes to soften then take out of the pan, reserve and discard water (This allows me to cut/trim lasagna sheets easier).
- Mix the two cheeses into one bowl.
- Lay a thin layer of tomato sauce and sprinkle 1/4 of meat sauce on the bottom and lay your first layer of lasagna sheets (likely 3 sheets).
- Spread bechamel on the lasagna, drizzle some marinara on the lasagna sheets and sprinkle 1/4 of meat sauce followed 1/4 of cheese filling.
- Repeat for two more layers then top (3 layers of lasagna/meat) with final layer of lasagna sheets (total 4 layers). Top with remaining bechamel, drizzle of marinara and remaining cheese.
- Apply cooking spray to the underside of foil and cover your lasagna and place in your preheated oven for 45-50 minutes. Test to see if lasagna are tender by piercing with a knife. If not, cover and place your lasagna for another 10 minutes.
- Uncover and place back in the oven and bake for another 10 minutes or until golden. Take out of the oven and allow to rest 15 minutes before serving.
Recipe Video
Notes
- PRO TIP: Assemble and cover and freeze. Bake from frozen for 1 hr 10 and 15 minutes uncovered.
