In a deep skillet or pot, cook 1 tbsp. EVOO and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, bay leaf and thyme and cook, stirring, until the veggies are softened, about 5 minutes. Push to the side of the pan. Increase the heat to medium-high. Add 1 tbsp. EVOO to the center of the pan and crumble in the ground beef. Cook without stirring for 3 minutes. Break up the meat and continue to cook, stirring occasionally, until well browned, about 3 minutes.
Add the tomatoes and 2 cups water to the skillet. Simmer, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaf. Season with salt and pepper. Remove from the heat. Let cool. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking. Remove from the heat, stir in 1 cup Parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming. In a pot of boiling, salted water, add the remaining 1 tbsp. EVOO and the lasagna noodles. Cook, stirring, until al dente. Drain and transfer to a bowl of cold water.
Preheat the oven to 400 degrees . Grease a 9 by 13 inch baking dish. Add 3/4 of the cup meat sauce to coat. Add a layer of noodles, overlapping slightly. Top with 1 cup of the meat sauce, then a layer of noodles. Add 1 cup of the bechamel, spreading to coat. Repeat the layers. Add a fifth layer of noodles and top with the remaining meat sauce. Dollop with the remaining bechamel. Cover with greased parchment, then wrap the pan with foil. Bake for 1 hour. Uncover and sprinkle with the remaining 1/4 cup parmesan. Bake for 15 minutes more. Loosen the foil. Let stand for 30 minutes before slicing.
Originally Submitted
4/29/2013
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