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
Sauce:
Heat a large pan or dutch oven over high heat, add Oil.
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.
Roughly chop Onions, Celery, Carrot and Garlic; put in food processor and pulse until chopped extra fine.
Chop Bacon into pan and fry for 8-10 minutes until crisp.
Add Vegetables and turn heat to medium. Cook 10 minutes or until softened.
Return Meat to pan; Tear in Basil leaves.
Stir in Tomato Paste, Bay Leaf, and Wine; Simmer for 2 minutes.
Stir in Milk and Tomatoes, ½ Cup Water, Salt, and Pepper.
Partially cover pan and simmer for 1½ Hours.
Lasagna:
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.
Preheat the oven to 350.
Assemble the lasagna in a large metal, glass, or ceramic dish.
Start with a layer of Bolognese, add a layer of Cheese Sauce, add a layer of noodles until everything is gone.
Top with Mozzarella and leftover ⅓ of the Grated Parmesan.
Bake for 40 minutes or until pasta is cooked through and the top is golden and bubbling.
Serve.
Recipe by at https://www.thehungrydater.com/best-lasagna-ever/