Homemade Lasagna - NOT for the faint of heart

** Makes 2 large lasagnas ** 

Because No One Complains About Leftovers (and you can freeze it)

Ingredients

Bolognese Sauce

• 2 large onions, quartered
• 2 medium carrots, peeled, coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 package bacon, cut into 1/4" strips
• 4 lbs ground beef
• 2 cups red wine
• 2 cups milk
• 1 28-oz can crushed tomatoes 
• 4 cups chicken broth
• Salt and Pepper to taste

Fresh Pasta Dough

• 1 teaspoon kosher salt
• 6 cups AP flour
• 8 large eggs

Bechamel

• 10 tablespoons unsalted butter
• 1/2 cup AP flour
• 8 cups milk
• Pinch nutmeg
• Salt to taste

Assembly

• 4 cups grated Parmesan cheese

Directions

Bolognese

1. Pulse onion, carrot, celery in food processor until finely minced
2. Heat large cast iron pot over high heat. Layer bacon, vegetables, and ground beef into pot and brown 25-30 minutes until moisture has evaporated. Season with salt and pepper.
3. Add wine, simmer 2 minutes. 
4. Add milk, simmer 10 minutes until moisture almost evaporated.
5. Add tomatoes and broth. Simmer for 2.5-3 hours. Add water if becomes too thick. 
6. Refrigerate at least 12 hours

Pasta Dough

1. Add all ingredients to food processor. Pulse until combined. **May need to do in 2 batches pending size of food processor. 
2. Knead dough and form round ball. Cover in plastic wrap for at least 1 hour. 
3. Divide into 6-8 pieces. Roll with pasta roller until setting ~5. 
4. Cut into ~8" noodles (pending size of baking dish)

Bechamel

1. Heat butter in large saucepan until foaming. 
2. Add flour and whisk constantly ~1 minute. 
3. Add milk 1/2 cup at a time.
4. Simmer, whisking often for 8-10 minutes until the consistency of cream. 
5. Add nutmeg and salt. 
6. Remove from heat. If not using immediately, press in plastic wrap to prevent skin from forming and refrigerate.

Assembly

1. Preheat oven to 350F. 
2. Warm sauces over low heat.
3. Boil large pot of water (to cook the noodles ~10 seconds each)
4. Spray 9x13" baking dish with cooking spray. 
5. Add ~1/4 cup Bechamel to bottom
6. Layers x8:
1. Cooked noodles
2. 3/4 cup Bolognese
3. 1/2 cup Bechamel
4. 1/4 cup Parmesan
7. Bake 50-60 minutes. Allow to rest at least 30 minutes prior to serving 

Adapted from Bon Appetit

Make an assembly station.

Did a taste test alongside to my previous favorite recipe.

Old favorite.                        New favorite. 

Old favorite.                        New favorite.