Market District Recipe: Lasagna Bolognese
If you're looking for a hearty meal, check out this recipe from the Giant Eagle Market District!
Lasagna Bolognese
Serves: 9
Prep Time: 45 minutes (includes 20 minutes rest time)
Cook Time: 1 hour 20 minutes
Ingredients:
Bolognese
- 2 tbsp Market District™ Olive oil
- 2 ½ cups onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 4 tsp garlic, minced
- 2 lb ground Veal
- 48oz crushed Italian style tomatoes
- 1 ½ cup red wine
- 2 bay leaves
- 2 sprigs sage
- 2 sprigs oregano
- 1 tsp salt
- ¾ tsp pepper
Béchamel
- 5 cups milk
- 4 tbsp flour
- 4 tbsp butter
- pinch nutmeg
- 1 bay leaf
- 1 pkg Market District™ no-boil lasagna noodles
- 1 ½ cups Parmigiano Reggiano cheese, grated
- ½ tsp salt
- ¼ tsp pepper
Directions:
Preheat oven to 350°.
Bolognese: In a large sauce pan over medium high heat, add the olive oil and veal. Season with salt and pepper and cook until browned. Add the onion, carrot, celery, and garlic. Cook another ten minutes. Add the wine and cook until the wine is evaporated. Add the crushed tomatoes, bay leaves, sage and oregano. Allow to simmer for 40 minutes until thick.
Béchamel: In a separate sauce pot, melt the butter. Add the flour and stir until a roux is formed. Add the milk slowly, whisking constantly. Add the bay leaf and nutmeg. Cook for 20 minutes until thick. Season with salt and pepper.
In a 9x13 baking dish add a large layer of the white sauce and spread out. Add a layer of the red sauce and spread out. Top with a ¼ cup of Parmigiano Reggiano cheese. Add a layer of pasta. Repeat the process until the entire pan is filled to the top. End with a layer of sauces and Parmigiano Reggiano. Bake uncovered for 40 minutes. The top should be nice and crusty brown.
