Ingredients
- Bechamel Sauce:
- Bolognese Sauce (Ragu Bolognese)
- 1/4 cup extra-virgin olive oil
- 4 Tbsp. unsalted butter
- 2 medium onions, finely chopped
- 4 stalks celery, finely chopped
- 1 carrot, scraped and finely chopped
- 5 cloves garlic, sliced
- 1 pound ground turkey
- 1 pound ground pork
- 1/2 pound ground beef
- 1/4 pound pancetta, minced
- 1/2 cup milk
- 1 (16 ounce) can whole peeled tomatoes, crushed by hand, with the juices
- 1 cup dry white wine
- Salt and pepper
- 5 Tbsp. butter
- 4 Tbsp. flour
- 3 cups milk
- 2 tsp. salt
- 1/2 tsp. freshly grated nutmeg
- Lasagna:
- Fresh lasagna noodles or from box prepared to directions given
- Parmigiano Reggiano cheese
- Fresh spinach
Preparation
Step 1
Bolognese Sauce:
In a 6-8 qt. heavy bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot and garlic and seat over medium heat until vegetables are translucent. Add pork, turkey, beef and pancetta to the vegetables. Brown over high heat, stirring to keep meat from sticking together for about 15-20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add tomatoes and simmer 15 minutes. Add wine and bring to a boil; lover the heat and simmer for 2 to 2-1/2 hours, until flavors are developed. Season with salt and pepper to taste and remove from the heat.
Bechamel Sauce:
In a medium saucepan heat butter until melted. Add flour and stir until smooth. Over medium heat cook until light golden brown, about 6-7 minutes.
Meanwhile heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg - set aside.
Lasagna:
Preheat oven to 375 F.
In a brownie pan assemble the lasagne beginning with a layer of sauce, sprinkled with grated Parmigiano, a layer of pasta, a layer of spinach, a layer of bechamel and then again with a layer of sauce, Parmigiano, etc. until all sauce and pasta are used up. The top layer whould be pasta with bechamel over it. Top the lasagne with grated Parmigiano-Reggiano and bake in the oven until the edges are browned and the sauces are bubbling, about 45-60 minutes.
Remove and allow to cool for at least 20 minutes before serving with a dusting of Parmigiano.