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8-Layer Lasagna


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8-Layer Lasagna 0 Picture


  • Brown:
  • For the Meat Sauce —
  • 1 1/2 lb. ground chuck
  • 1 1/2 lb. ground mild Italian sausage
  • Add:
  • 2 cups yellow onion, diced
  • 2 T. garlic, minced
  • 2 T. tomato paste
  • 2 t. each dried basil, thyme, and oregano
  • 1/2 t. red pepper flakes
  • 1 bay leaf
  • Stir in; Simmer:
  • 1 can (28 oz.) crushed tomatoes in puree
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 3/4 cup beef broth or water
  • 2 T. balsamic vinegar
  • Salt and pepper to taste
  • For the Béchamel —
  • Saute in 1/4 Cup Unsalted Butter:
  • 1 cup yellow onion, diced
  • 1/8 t. cayenne
  • Pinch nutmeg
  • Stir in:
  • 1/3 cup all-purpose flour
  • Gradually Add:
  • 3 cups whole milk
  • 10 oz. Boursin cheese (or Alouette)
  • Salt to taste
  • Whisk in:
  • 8 oz. frozen chopped spinach
  • 1 egg, beaten
  • To Assemble —
  • Prepare:
  • 1 lb. oven-ready lasagna sheets, parboiled
  • 1 lb. fresh mozzarella, thinly sliced
  • 6 oz. Parmesan cheese, grated



Step 1

Preheat oven to 400° with rack in the center.

Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible.

Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.

Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.

Saute onion for the béchamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.

Stir in flour to coat; cook 2 minutes.

Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes.

Whisk in frozen spinach and egg.

Prepare lasagna sheets; have both cheeses ready. Assemble lasagna, layering béchamel, pasta, béchamel, meat sauce, and then the cheese. Repeat until all pasta is used. Bake uncovered for 40 - 45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20 - 30 minutes before cutting and serving.

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