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Lasagna

BOLOGNESE

TOTAL TIME: 4:00

PREP TIME: :20

LEVEL: MEDIUM

SERVINGS: 6

Ingredients
Lasagna
  • 1 Package (9oz. box) Barilla Oven-Read Pasta Sheets
  • Bechamel sauce (recipe below)
  • Bolognese Sauce (recipe below)
  • 1/4 cup Fresh Basil Leaves
  • 1 1/2 cups Parmesan Cheese (grated)
Bolognese Sauce
  • 1 lb. 44 Farms Ground Beef
  • 1 cup White Onion (small diced)
  • 1/2 cup Celery (small diced)
  • 1/2 cup Carrots (small diced)
  • 1/4 cup Vegetable Oil
  • 2-28 oz. Canned Whole Peeled Tomatoes (pureed, in juice)
  • 1/2 cup Red Wine
  • 1 tsp. Dried Oregano (chopped)
  • 2 tsp. 44 Farms Salt & Pepper blend
  • 3 cups Chicken Stock or Water
Béchamel Sauce
  • 2 oz. Butter
  • 2 oz. Flour
  • 1 tsp. Salt
  • 1/8 tsp. Nutmeg
  • 1 ½ cups Whole Milk
  • 1/2 cup Heavy Cream

  • 1
    "BOLOGNESE SAUCE"
  • 2
    Heat ¼ cup oil over medium-high heat in a large pot. Add vegetables and cook for 7-8 minutes, stirring every few minutes.
  • 3
    Add ground beef and cook for about 20 minutes, break up the beef with a spoon to ensure even cooking.
  • 4
    Season with herbs and salt & pepper blend.
  • 5
    Add wine and boil for two minutes.
  • 6
    Add tomatoes and chicken stock, bring to a boil and reduce heat to medium-low. Simmer until sauce is slightly thick for 2 hours.
  • 7
    "BÉCHAMEL SAUCE"
  • 8
    Place milk and cream in pot and heat over medium heat to warm.
  • 9
    Place butter in a separate large pot and melt over medium heat.
  • 10
    Add flour and whisk constantly for about 1 minute so the flour does not burn on the bottom of the pot.
  • 11
    Ladle in 1 cup of the warm milk/cream mixture at a time and whisk constantly until incorporated and smooth. Keep repeating until all the milk has been added.
  • 12
    Bring sauce to a boil and reduce heat to low. Stirring constantly and let sauce simmer for 2-3 minutes.
  • 13
    Add nutmeg and salt and remove from the heat.
  • 15
    "LASAGNA"
  • 16
    Preheat oven to 350ºF.
  • 17
    If sauce was made ahead of time, reheat until warm.
  • 18
    Let the lasagna sheets soak in warm water for 20 minutes before assembling.
  • 19
    Coat a 13x9” baking dish with cooking spray.
  • 20
    Spread 1/3 cup béchamel sauce on the bottom of the baking dish.
  • 21
    Top with three lasagna noodles and spread 1 1/2 cups bolognese sauce on top of the noodles, then 1/2 cup béchamel sauce and top with 1/2 cup parmesan cheese.
  • 22
    Repeat 3 more times for a total of 4 layers.
  • 23
    Finish the top layer with 1 cup of béchamel sauce and 1/2 cup of parmesan cheese.

CHEF'S TIP: You can make the bolognese sauce a day or two ahead, this will develop a deeper and richer flavored sauce.

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