Lasagna Bolognese with Bechamel Sauce

Heat olive oil in a large frying pan over medium heat. Then add sliced carrots and chopped onions and cook for 3 minutes. Then mix in the minced garlic and continue to cook for 2 more minutes. Add in the meat and cook until meat is browned, stirring occasionally.

Pour in the wine and continue to cook for 10 minutes over medium heat. Stir in the tomatoes, bring to a boil, then lower heat and continue to simmer for 15 minutes. Set aside.

Make the bechamel sauce: Melt the butter in a 2.5 quart pan. Whisk in the flour and stir it around for a minute. Then pour in the milk and continue to whisk until it starts to boil. Season with salt and pepper, lower heat to a simmer and cover the pot. Continue to cook for 20 minutes, stirring occasionally. Remove from heat and taste for salt and pepper. Adjust seasonings if necessary.

If the bechamel sauce seems too thick, add 1/4 cup more milk; if it’s too runny, return to heat and add a tablespoon of butter and whisk in a tablespoon of flour. Set aside until ready to use.

Preheat oven to 400 F. Cook the lasagna noodles according to package instructions. When done, drain off the water.

Grease an 8×11 lasagna dish with butter. This should make a 3-4 layer lasagna so evenly use your ingredients according to how many layers you want to maek. Spread 1/4-cup of bechamel on the bottom of the dish. Layer 3 to 4 lasagna noodles on top of it. Spoon some meat sauce on top of the noodles then spoon some more bechamel sauce on top of meat. Sprinkle with a bit of Parmesan cheese and dot with butter. Repeat the layers until all the ingredients have been used up, ending with bechamel sauce for the top layer.

Bake for 30 to 45 minutes, or until browned on top and bubbly. Then remove it from the oven and let it rest for 15 minutes before cutting.

Adapted from The Silver Spoon.