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Football Saturday Béchamel Lasagna

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Prep Time 2 hours
Cook Time 40 minutes
Resting time 20 minutes
Total Time 3 hours
Servings: 12
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Meat Sauce
  • 1 1/2 lb ground beef
  • 1 1/2 lb mild or spicy Italian sausage
  • 3-4 tbsp olive oil
  • 6 garlic cloves peeled and minced
  • 1/2 tsp red chili flakes can add more for spicier sauce
  • 2 cups diced onion about 2 medium
  • 1 cup good, dry red wine
  • 2 tbsp tomato paste
  • 1 28 oz can crushed tomatoes in puree
  • 1 14.5 oz can petite diced tomatoes drained
  • 2 tsp dried basil rub between palms to release more flavor
  • 2 tsp dried oregano rub between palms to release more flavor
  • 1 tsp dried thyme rub between palms to release more flavor
Béchamel Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly grated nutmeg I use a microplaner
  • 1 Pinch of pepper
  • 8 oz package of spinach thawed and completely dry (use a cheesecloth or flour sack towel to squeeze out liquid)
  • 1 large carrot grated
  • 1 egg beaten
For the other layers
  • 1 lb oven-ready lasagna sheets parboiled 1 min (until just pliable)
  • 16 oz fresh mozzarella sliced thin (I buy the presliced log)
  • 8 oz shaved parmesan use a veggie peeler on a parmesan wedge, or buy a container

Equipment

  • 1 9x13x3 pan
  • 1 Large dutch oven
  • 1 Medium saucepan

Method
 

Meat Sauce
  1. In a large dutch oven brown the beef and sausage over medium-high heat until cooked through (may need to do this in two batches).
  2. Transfer cooked meat to a bowl.
  3. In the same dutch oven, add enough olive oil to fully coat the bottom of the pan.
  4. Add garlic and red pepper flakes and simmer on low to combine the flavors.
  5. While oil simmers, dice onion and add to pan. Saute until onion is soft, about 5 minutes.
  6. Add 1 cup dry red wine and increase heat to high, reducing the wine down by half.
  7. Add tomato paste, canned tomatoes, and dried herbs.
  8. Return the meat to the pot, stir, and simmer over medium low heat while preparing the Bechamel Sauce.
    9. You can make the sauce up to 3 days in advance andrefrigerate. Then warm slightly before assembling the lasagna.
Béchamel Sauce
    1. Melt the butter in a saucepan over medium heat.
    2. Whisk in the flour and cook for 2-3 minutes, stirring constantly. Do not let it brown.
    3. Slowly whisk in the warm milk, a little at a time, until smooth.
    4. Bring to a gentle simmer and cook 5-10 minutes, stirring frequently, until thick enough to coat the back of a spoon.
    5. Stir in the salt, nutmeg, and pepper.
    6. Remove from heat and let cool for 10 minutes.
    7. Add spinach, carrot, and beaten egg to remaining mixture.
    8. Set aside 1 cup of the sauce for the top of the lasagna.
    Assembly
      1. Preheat the oven to 400 degrees.
      2. Coat a 9x13x3 casserole pan with non-stick spray (or if you want easy clean up, pick up a foil one at Dollar Tree)
      3. Pour 1/2 cup béchamel on the bottom (it will be just enough to coat the pan)
      4. Next, you will create layers in the following order until pasta sheets are used up: pasta sheets, béchamel, meat sauce (it's okay if it mixes with the béchamel), mozzarella (if using sliced, use about 6 slices per layer), shaved parmesan
      5. At the very end, drizzle the 1 cup of béchamel and any other cheese you may have left.
      6. Bake lasagna uncovered until hot, bubbly, and browned, about 40 minutes.
      7. Let lasagna rest about 20 minutes before cutting and serving.