The Best Lasagna I've Ever Tasted -- and I MADE it!!!
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Sauce:
  • 1 Tablespoon Olive Oil
  • 1 lb. 2 oz. Ground Beef
  • 2 Onions
  • 2 Stalks Celery
  • 1 Carrot
  • 2 Cloves Garlic
  • 8 Strips Bacon
  • 1 Handful Fresh Basil
  • 2 Tablespoon Tomato Paste
  • 1 Bay Leaf
  • ⅔ Cup White Wine (Red would also be good)
  • ⅔ Cup Milk
  • 2 14 oz. Cans Diced Tomatoes
  • Salt and Pepper
  • Lasagna:
  • 2/12 Cups Milk
  • Scant ½ Cup Flour
  • 3½ oz. Parmesan
  • 4 oz. Mozzarella Cheese
  • 9 oz. Lasagna Noodles (I use the brown rice noodles because I'm Gluten Free)
  • Salt and Pepper
Instructions
  1. Sauce:
  2. Heat a large pan or dutch oven over high heat, add Oil.
  3. After 30 seconds, add Meat. (Make sure it sizzles--you don't want it to stew.) Break it up with a wooden spoon as it cooks. Cook until all water is cooked off and Meat is browned. Move Meat to bowl.
  4. Roughly chop Onions, Celery, Carrot and Garlic; put in food processor and pulse until chopped extra fine.
  5. Chop Bacon into pan and fry for 8-10 minutes until crisp.
  6. Add Vegetables and turn heat to medium. Cook 10 minutes or until softened.
  7. Return Meat to pan; Tear in Basil leaves.
  8. Stir in Tomato Paste, Bay Leaf, and Wine; Simmer for 2 minutes.
  9. Stir in Milk and Tomatoes, ½ Cup Water, Salt, and Pepper.
  10. Partially cover pan and simmer for 1½ Hours.
  11. Lasagna:
  12. Make the Cheese Sauce by heating Milk and Butter in medium pan over medium heat; Whisk in Flour and ⅔ of the Grated Parmesan Cheese.
  13. Preheat the oven to 350.
  14. Assemble the lasagna in a large metal, glass, or ceramic dish.
  15. Start with a layer of Bolognese, add a layer of Cheese Sauce, add a layer of noodles until everything is gone.
  16. Top with Mozzarella and leftover ⅓ of the Grated Parmesan.
  17. Bake for 40 minutes or until pasta is cooked through and the top is golden and bubbling.
  18. Serve.
Recipe by at https://www.thehungrydater.com/best-lasagna-ever/