This lasagna is one of the family's big favorites. It's advantageous to make a large batch of Bolognese and freeze it until needed. Not all of the Bolognese will be used for the lasagna, maybe about 2/3. The rest can be used to make a pasta Bolognese, a meat pie, or an eggplant gratin. I always cook at least two batches of the Bolognese sauce when I'm at it and then freeze it. This makes it quick to prepare all the above-mentioned dishes. The béchamel sauce is preferably made when preparing the lasagna. Feel free to make a larger batch of the lasagna and freeze it.
You will need
Lasagna
2/3 bach of Bolognese - see recipe below
Béchamel Sauce – see recipe below
2 ½ cup grated flavorful cheese, such as a well-aged cheddar cheese
Lasagna sheets
Bolognese
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1.1 lbs. peeled weight), peeled and chopped
8 large cloves of garlic, peeled and finely chopped
2.2 pounds ground turkey meat
1/3 cup HP sauce
¾ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can of crushed tomatoes
2 tbsp tomato paste
1 bay leaf
2 tsp old bay seasoning
2–3 tsp kosher salt
2 tsp Turkish red pepper (Pul biber)
A pinch of peperoncino, depending on desired heat
1 tbsp oregano
Freshly ground black pepper
1 ½ tbsp honey
1/3 cup flat-leaf parsley finely chopped (I blend it with a little olive oil).
Béchamel Sauce:
3.20 cups of whole milk
2.80 ounces of butter
4 ½ tbsp of wheat flour
1 tsp of salt
¾ tsp of white pepper
1 pinch of grated nutmeg
½ tsp of Colman’s mustard powder (optional)
3/4 cup of grated parmesan
0.40 cups of whipping cream
How to make it
1. Heat up the pot with oil and butter. Sauté the onion on high heat while stirring for about 10-15 minutes until the liquid has evaporated. Lower to medium heat and sauté while stirring until it starts to become glossy and transparent, about 20-30 minutes.
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1.1 lbs. peeled weight), peeled and chopped
2. Add the garlic, stir, and then add the ground turkey. Cook until the turkey is fully cooked, stirring occasionally.
8 large cloves of garlic, peeled and finely chopped
2.2 lbs. ground turkey meat
3. Add the HP sauce, chili sauce, Worcestershire sauce, crushed tomatoes, tomato paste, and bay leaf. Let it simmer for at least 1.5 hours.
1/3 cup HP sauce
¾ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can of crushed tomatoes
2 tbsp tomato paste
1 bay leaf
4. Add all the dried spices. Stir and cook for 10 minutes.
2 tsp old bay seasoning
2–3 tsp kosher salt
2 tsp Turkish red pepper (Pul biber)
A pinch of peperoncino, depending on desired heat
1 tbsp oregano
Freshly ground black pepper
5. Finally, add the honey and chopped parsley. Stir to mix and cook for another 10 minutes.
1 ½ tbsp honey
1/3 cup flat-leaf parsley finely chopped (I blend it with a little olive oil)
6. Taste and adjust the flavor with spices if needed.
Tip 1: Feel free to add finely grated carrot in any amount just before step 3.
Tip 2: Add grated or finely chopped parmesan rind in step 3. The parmesan rind gives a rich, full and deep flavor with a little saltiness to the sauce. Don’t ever throw away parmesan rinds, instead grate or finely chop them and store them in the freezer until needed.
Béchamel Sauce
1. Heat the milk in a saucepan until it is hot.
3.20 cups of whole milk
2. Melt the butter in a thick-bottomed saucepan. Add the flour little by little while whisking. Let fry on low medium heat for 3 minutes while stirring constantly.
2.80 ounces of butter
4 ½ tbsp of wheat flour
3. Add the hot milk, little by little while whisking. Let simmer on low medium heat for about 5 minutes. Stir with the whisk all the time.
3.20 cups warm, whole milk
4. Add the spices and taste if the seasoning needs to be adjusted.
1 tsp of salt
¾ tsp of white pepper
1 pinch of grated nutmeg
½ tsp of Colman’s mustard powder (optional)
5. Add grated parmesan and cream. Bring to a boil and let simmer for two minutes.
3/4 cup of grated parmesan
0.40 cups of whipping cream
Assembly and cooking:
1. Preheat the oven to 390 °F, top and bottom heat.
2. Grease an ovenproof dish with butter (size about 7 inches x 10 inches).
3. Spread ¼ of the Béchamel sauce at the bottom of the dish and cover with lasagna sheets.
4. Spread out another ¼ of the Béchamel sauce and cover with a layer of Bolognese. Sprinkle about 0.40 cups of grated cheese over the entire surface and cover with lasagna sheets.
5. Spread out ¼ of the Béchamel sauce and cover with a layer of Bolognese. Sprinkle about 0.40 cups of grated cheese over the entire surface and cover with lasagna sheets.
6. Cover the surface with the remaining quarter of Béchamel sauce and sprinkle the remaining cheese over the entire surface.
7. Bake the lasagna in the middle of the oven for 35–40 minutes. Cover with aluminum foil if the surface looks like it’s getting too dark.
Comments