This is my IN-authentic Lasagna Bolognese recipe! Took a lot of inspiration from Kenji Lopez. Change things as you like! As I always say, it's your world!
For the Ragù Bolognese:
1. 2 tbsps EVOO
2. 4 tbsps butter
3. 2/3 lbs ground lamb
4. 1 1/3 lbs Ground Beef
5. 4 oz chicken livers, finely chopped (optional)
6. 1 1/2 cups (1 large) onion
7. 1 cup (2 large) carrots
8. 1 cup (3 large) ribs celery
9. 10 cloves garlic
10. 1/2 cup fresh sage leaves
11. 1/2 cup fresh rosemary
12. 2 tbsps ua-cam.com/video/Xad7vw2ZGhk/v-deo.html
13. 1 scotch bonnet pepper, de-seeded
14. 3 tbsps all-purpose seasoning
15. 28-ozs crushed Italian plum tomatoes
16. 1 1/2 cups dry red wine
18. 1 tbsp fish sauce
19. 1 1/2 cups whole milk
20. 1 1/2 cups stock
21. 2 bay leaves
22. 1 tbsp miso paste
23. 1/2 cup heavy cream
24. Salt and freshly ground black pepper
25. 1/2 cup minced basil or parsley (or a mix of both)
For the Ricotta:
1. 3 cups room temp Ricotta (or whole milk, no-gums store Ricotta), or 3 cups store bought whole-milk cottage cheese
2. Seasoned Salt and freshly ground black pepper
3. 2 large eggs
4. 1/4 cup minced basil or parsley (or a mix of both)
For the Besciamella:
1. 2 tbsps butter
2. 2 tbsps flour
3. 2 cloves garlic
4. 2 cups whole milk
5. 1/2 pound dry whole milk mozzarella cheese
6. 1/4 tsp freshly grated nutmeg or 1/2 tsp if not fresh
7. Salt and freshly ground black pepper
For the Assembly:
1. 15 pieces no-boil lasagna noodles from 1 package
2. 2 cups parmesan
3. 2 tbsps minced basil or parsley (or a mix of both)
Directions
For the Ragù Bolognese:
* Heat butter and olive oil in large Dutch Oven over low-medium heat, stirring occasionally, until butter has stopped foaming.
* Increase heat to high and when bubbling, add meat and chicken livers, breaking up meat with wooden spoon, 7-10 minutes.
* Salt to taste.
* Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven.
* Add mirepoix, garlic, green seasoning, sage, scotch bonnet, rosemary, and all-purpose seasoning, and set over medium-low heat.
* Cook, stirring frequently, until vegetables are softened, but not browned
* If you prefer to crush the tomatoes separately, this is the time.
* Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves.
* Crush tomatoes with a wooden spoon or potato masher in the pot
* Simmer over high heat.
* If your parmesan cheese comes with a rind, add it now.
* Reduce heat to low, partially cover, and simmer 2 1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of meat
*After cooking, remove bay leaves, add miso paste and heavy cream and simmer about five minutes.
* Season to taste
* Remove from heat and allow to cool at room temperature for 30 minutes.
* Stir in parsley and basil.
For the Ricotta:
* Place ricotta in bowl of food processor and process/mix until smooth.
* Season to taste
* Add two eggs and minced herbs, and mix until incorporated.
* Set aside at room temp until ready to use.
Make the Besciamella:
* Heat butter in saucepan over medium-high heat until foaming subsides, stirring occasionally
* Add flour and whisk until light blond in color and slightly nutty aroma develops
* Add garlic, and stir to combine.
* Whisking constantly, add milk in steady stream until fully incorporated.
* Bring to a simmer
* Remove from heat, add cheese and nutmeg, and whisk until fully melted.
* Whisking constantly, return to a simmer, remove from heat, and season to taste
* Set aside, covered with plastic wrap (touching the sauce) until ready to use.
1. Preheat to 375 degrees.
2. Place lasagna noodles in 13- by 9-inch baking dish and cover with hot tap water (or boiled water) and allow to soak for 10 minutes, changing water once during soaking, and switching pasta around so they don’t stick.
3. Drain in single layer on clean kitchen towels, or paper towels.
4. Pat dry.
5. Add about 1 1/3 cups of ragù to bottom of baking dish
6. Drizzle 1/2 cup besciamella.
7. Place three noodles in single layer on top of sauce (noodles will not quite touch each other; this is okay).
8. Top with 1 1/3 cup of meat, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles.
9. Spread 1/2 of ricotta mixture on top of noodles with rubber spatula
10. Repeat steps 7-9
13. Top with 1 1/3 cup of meat sauce, 1/3 cup parmigiano, and three more noodles.
14. Cover with remaining 1 1/3 cup of meat sauce, remaining besciamella (about 1 cup), and remaining 2/3 cup parmigiano. Baking dish should be very full at this point.
15. Place lasagna tray in foil-lined rimmed baking sheet.
16. Place lasagna on upper rack and bake until edges are starting to crisp, and top is a bubbly, golden brown, about 45 minutes, but check in 30 minutes.
17. Rotate half way through baking.
18. Remove from oven and allow to cool at room temperature for 25 minutes. Sprinkle with herbs, and serve.
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