8-Layer Lasagna

By charlotteh371

Ingredients

• 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

Preparation

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.