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Servings:

Classic Lasagna

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

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0 Ratings

Author: Real Food with Sarah

Servings:

Ingredients

Bolognese

•

2 Tbsp

Extra-Virgin Olive Oil

•

1 Tbsp

Butter

•

Yellow Onion , diced

•

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

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.

Next, add in the Salt (2 tsp) and Garlic (3 cloves) , and cook for 1-2 more minutes.

Step 3

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Author's Notes

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