Lasagna Bolognese

I made this for a potluck and a friend commented on how meaty it tasted. The secret is that I had made a stock out of beef bones in the slow cooker, and used some of that in the recipe. All of that marrow goodness (and nutrition!) made it quite rich. Even with normal beef stock, though, this is the best lasagna bolognese recipe there is. If you have homemade chicken stock, that is preferable to canned beef stock.

Lasagna Components:

  • ragu (3 cups)
  • homemade spinach pasta
  • roasted garlic bechamel
  • butter
  • parmesan cheese (1 1/2 cup)
  • black pepper

Spinach Pasta:

  • 8 oz spinach
  • 2 cups flour (plus more as needed)
  • 1 tsp salt
  • 3 eggs

Steam the spinach, squeeze out as much water as possible, and finely chop. Mix the flour and salt on a pastry board. Make a well in the middle, add eggs and spinach. Gradually stir flour into the well, using your hands when it becomes too difficult to use a fork. Knead the dough, adding flour as needed, until not sticky and quite stiff. Roll out in a pasta machine to roughly 2 inch wide strips. Boil just until pasta rises to top of pot, then use for lasagna.

Roasted Garlic Bechamel:

  • 5 cloves garlic, roasted and mashed
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cups milk
  • salt and pepper

Stir together butter and flour and cook on low heat until the mixture is tan colored. Whisk in the milk a little at a time, add garlic. Cook on low heat until slightly thickened. Season as desired.

Lasagna Assembly:

Heat the oven to 400* F and butter a baking dish. Place a layer of pasta, a quarter of the bechamel, a quarter of the sauce, and a quarter of the parmesan. Sprinkle on some pepper. Make three more layers, ending with parmesan. Bake for 20-30 minutes, until lasagna is bubbling.

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About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, italian. Bookmark the permalink.

One Response to Lasagna Bolognese

  1. Pingback: Pesto Shrimp Lasagna | Tandoori Taco

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