This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.
Total Time
2hr 35min
0.0
0 Ratings
Author: Real Food with Sarah
Servings:
8
Ingredients
Bolognese
•
2
Tbsp
Extra-Virgin Olive Oil
•
1
Tbsp
Butter
•
1
Yellow Onion
, diced
•
2
Carrots
, diced
•
2
stalks
Celery
, diced
•
3
cloves
Garlic
, minced
•
2
tsp
Salt
•
1
lb
Ground Turkey
or Ground Beef or Ground Pork
•
1/2
cup
Dry Red Wine
(optional)
•
1
can
(28 oz)
Crushed Tomatoes
•
2
tsp
Dried Basil
or 2 Tbsp of Fresh Basil
•
1
tsp
Dried Thyme
or 2 tsp of Fresh Thyme
•
to taste
Ground Black Pepper
Bechamel Sauce
•
2
Tbsp
Butter
•
2
Tbsp
All-Purpose Flour
•
2
cups
Milk
•
4
Tbsp
Parmesan Cheese
•
1/2
tsp
Simply Organic Garlic Powder
•
1/2
tsp
Ground Nutmeg
•
to taste
Salt
•
to taste
Ground Black Pepper
Lasagna
•
1/2
cup
Parmesan Cheese
•
1/2
cup
Mozzarella Cheese
•
to taste
Lasagna Noodles
Cooking Instructions
1.
To make the Bolognese. Heat Extra-Virgin Olive Oil (2 Tbsp) and Butter (1 Tbsp) in a large pot or Dutch oven over medium-high heat. Add the Yellow Onion (1), Carrots (2), and Celery (2 stalks), and sauté until the onion is translucent about 5 minutes.
2.
Next, add in the Salt (2 tsp) and Garlic (3 cloves), and cook for 1-2 more minutes.
Try using no-boil lasagna noodles to save time (and dishes)!
If you skip the red wine, substitute for 2 Tbsp of balsamic vinegar to add extra depth of flavor.
If you use less lean meat, like pork or beef, you may want to drain the grease before adding the rest of the ingredients.
You can make the bolognese in a slow cooker or instant pot.
If you have leftovers, they can be stored in the fridge in an airtight container for about 4 days.
Nutrition Per Serving
CALORIES
313
FAT
17.2 g
PROTEIN
20.7 g
CARBS
16.6 g
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