8-Layer Lasagna

8-Layer Lasagna
8-Layer Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Meat Sauce —

  • Brown:

  • 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

Directions

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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