Today we’re making an authentic Lasagne alla Bolognese, shared by our Milanese friend Emmanuelle Leoni Dickinson. We’re making this delicious authentic Italian lasagna in the Le Creuset signature roaster, but you can certainly use any large casserole dish to prepare this recipe.
Saute veggies in 4 1/2 quart or larger Dutch Oven with some olive oil and a little butter. After it softens a bit, add ground meat.
Break up the meat and stir until combined. When the meat is browned, add a glass of red wine. When the wine is cooked down and mixed in, add the pasta sauce. Season with salt and pepper. Add bouillon.
Mix everything and bring to a boil. After it boils, cover the pot and simmer on very low heat for 4 hours.
BECHAMEL:
Melt the butter over low heat. Add the flour, mixing quickly with a whisk. Cook, stirring continuously until it becomes golden, about 1 minute or so. Set aside and let it cool. Heat the milk, without bringing to a boil.
Pour the milk slowly over the roux, and stir continuously so it doesn't form lumps. Put the pan back on low heat and mix constantly until thick, about 10 minutes. The sauce is ready when it sticks to the back of a wooden spoon. Season with salt and nutmeg to taste. Make ahead and refrigerate until ready to assemble the lasagna.
MAKE THE LASAGNA:
Use the Le Creuset signature roaster (5 1/4 qt.) or Classic Lasagna Dish. Add Bolognese sauce to cover bottom.
Add a layer of lasagna noodles, two big ladles of Bechamel and 3 big ladles of Bolognese. Mix together a bit and cover with a layer of grated parmesan cheese.
Start another layer - change direction of the lasagna noodles. Vertical first, then horizontal pasta, etc.
After the last layer, cover everything with bolognese, béchamel and more parmesan.
Cover with foil and bake at 375 F for 25 minutes. Uncover and bake 5 more minutes. Let sit 15-20 minutes before cutting and serving.
Variation: Substitute 1 pound Italian turkey sausage, casings removed, and 1 1/2 pounds ground turkey for the pork/beef
Notes
Plan on a full day to prepare the lasagna. You’ll need to simmer the Bolognese sauce on low for at least four hours to ensure the best flavor.