Herbs and spices to tasteparsley, celery, basil, oregano, salt, pepper or about ½ teaspoon each
1tablespoonsugar
Bechamel:
3tablespoonsbutterunsalted
3tablespoonsflour
16ouncesmilkwarm
7ouncesheavy creamwarm
½tablespoonsalt
Other ingredients:
14-16ouncescheesegouda, edam, or other hard yellow cheese, grated
No boil lasagna sheetsI used 12 sheets sized 3.5x7 inches*
Instructions
Bolognese:
In a large pan, heat up oil over medium (2 min). Add onion and garlic and simmer until crystalized (3-5 min).
Add ground beef and simmer until no longer pink, stirring occasionally (5 min).
Add mushrooms, stir well and simmer until mushrooms sweat (6-7 min).
Stir in tomato sauce, herbs, spices and sugar. Simmer (2-3 min), and remove off heat. The sauce should have more liquid than the usual bolognese.
Bechamel:
In a large, wide pan melt butter on low to medium (2 min).
Add flour and whisk vigorously to prevent lumps from forming while forming a paste (1-2 min). The mix should achieve a golden color and be smooth.
Stir (or whisk) in milk.
Stir (or whisk) in heavy cream and salt. Continue stirring (2-3 min) and watching the thickness. When the sauce is about the thickness of tomato sauce, or thinner it is done.* Remove off heat.
Assembly:
Line bottom of a baking pan (9x13 inch or 22x33cm) with lasagna sheets.* Heat oven to 400°F (200°C).
Add a layer of bechamel (roughly ¼ of the sauce), and evenly distribute, covering lasagna sheets completely.
Add a layer of bolognese (roughly ¼ of the sauce) over bechamel, and evenly distribute.
Top bolognese with cheese (¼ of grated cheese). Repeat steps 1-4 three more times, but don’t put the cheese on the top most layer right away. (Layer 1: lasagna sheets, bechamel, bolognese, cheese; layer 2: lasagna sheets, bechamel, bolognese, cheese; layer 3: lasagna sheets, bechamel, bolognese, cheese; layer 4: lasagna sheets, bechamel and bolognese.) Bake 15 minutes.
Take lasagna out and top with remaining cheese. Return to oven for 5 more minutes.
Serve warm.
Video
Notes
*Bechamel step 3: If the sauce is too thick add more milk. If it’s too thin simmer longer or add a little more roux. However, for this recipe it’s preferable that bechamel runs on a thinner side.*Assembly step 1: The number of sheets will depend on the type of lasagna you buy. We needed 3 sheets each layer, and had 4 layers for the total of 12 no boil lasagna sheets.Ingredient notes:Sheet size: adjust these to your pan. I used 12 sheets (3 per a layer) sized 3.5x7 inches as these fit my pan. Bolognese meat:Sub with ground turkey or pork.For a stronger taste, add 2-3 ounces diced bacon to the beef.Bechamel:Sub the sauce with ricotta but be aware that the texture is gritty and dry, especially when baked.Mushrooms:Sub with cremini, shiitake or a mix of.Not a fan of mushrooms?Sub with diced zucchini.Cheese:Sub with parmesan for a more Italian taste.Otherwise, use gouda.For freshest taste shred cheese at home.Method notes: Regular vs no boil sheets: You can easily substitute no boil for regular sheets.You simply skip the boiling step, and layer them as they are. Make ahead:Assemble lasagna just before baking.Bolognese can be made ahead and stored in the fridge.Bechamel should be made just ahead of the assembly. Storage:Keep leftover lasagna in the fridge up to 2 days in a tightly sealed plastic wrap.Freezing:After baking, allow it to cool down, put into freezer bags (or containers), then freeze.You can cut it up or freeze it whole up to 1 month.To bake, thaw lasagna completely.Bake for 20 minutes, add cheese on top, and bake another 5-10 minutes.Reheating:Heat in the oven (highly preferred!)or microwave.If it was frozen, let thaw completely before baking.Nutrition information is a rough estimate.