I use whole milk in this recipe but I suppose you could use 2%. However, you are making Bolognese Lasagna for God’s sake - if you want a lower calorie dish make something else. If you don’t have fresh parsley obviously you can use dried parsley - it’s more for color than taste. However, if you are lucky enough to have a neighbor like I had in Mrs. Baggio, she’s sure to always have some in her refrig!
Serves 9-12
Buy the precooked lasagna sheets
Bolognese Sauce (see recipe)
For the Béchamel:
8 tablespoons butter
8 tablespoons flour
5 cups milk
2-3 teaspoons grated Parmesan cheese
Kosher salt and freshly ground pepper
Fresh flat leaf Italian parsley
9” x 13” baking pan
Preheat oven 350 degrees.
Prepare your Béchamel:
Whisk butter and flour to make a paste (roux).
Add 1 cup milk at a time and whisk until smooth after each addition.
Add Parmesan cheese - use less or more depending on your taste.
Add salt and pepper - remember you can always add more later.
Whisk until creamy.
Layer your lasagna:
Spread Bolognese into bottom of your pan
Layer lasagna noodles (you may have to break up to fit your pan)
Spread Bolognese over lasagna sheets
Spread béchamel over Bolognese
Repeat layering process
Layer lasagna noodles, then Bolognese, then béchamel (again whisk before pouring onto layers to keep smooth)
Make total of 3 layers
Sprinkle cheese on top layer, some pepper, and chopped parsley
Cover with tin foil
Bake 350 for 30-45 minutes
No comments:
Post a Comment