December 6, 2016
Recipe by Chef Jacquie
Béchamel Sauce Ingredients
Ragu Bolognese Ingredients
1Add cheese in colander lined with cheesecloth or a few paper towels.
2Place in a bowl, cover with plastic wrap and put in the refrigerator for a few hours, to drain.
1In a small pot, over medium heat, add butter and flour, stirring constantly until incorporated. I use a silicone whisk instead of metal on metal, which can turn the sauce green.
2Slowly add milk and bring to a boil, then lower heat to a simmer and cook until thick.
3Taste and season with salt, pepper and nutmeg.
4Place in bowl and set on top of a saucepot with hot water, to keep warm until needed. If needed, add a little milk to thin out.
Make Bolognese Ragu
1In a large pot, over medium heat, sauté ground meat until brown and liquid has evaporated.
2Add veggies and sauté until the liquid has evaporated, stirring occasionally.
3Add tomato puree, water, milk, butter and nutmeg and bring to a boil.
4Reduce heat to low, stir occasionally, and simmer for 2-3 hours. HINT: When oil rises to the top, the Ragu is done.
1HINT: When using fresh pasta, make sure it is covered with sauce, so it stays moist.
2Preheat oven to 350 degrees.
3Spread the bottom of a lasagna pan with Ragu, then place a sheet of fresh pasta on top.
4Cover pasta sheet with Bolognese Ragu and then drop ricotta by teaspoonfuls; 4 heaps of ricotta cheese across and 6 down.
5Sprinkle with mozzarella cheese, drizzle with béchamel sauce and then sprinkle fresh grated Parmigiano-Reggiano cheese.
6Repeat layer after layer until you reach the top.
7Place the top layer of fresh pasta and spread Ragu Bolognese sauce and mozzarella and then sprinkle with Parmigiano-Reggiano cheese.
8Wrap with aluminum foil and place in a 350-degree oven for 45 minutes.
9Remove foil, raise heat to 400 and cook lasagna an additional 15-20 minutes.
10Remove lasagna from oven and let it set for about 15-20 minutes before cutting.