Ragu Bolognese Lasagna

I had never tried lasagna like this before and I have no regrets about Ragu Bolognese Lasagna! The bolognese was cooked low and slow to make it super tender and the béchamel sauce instead of ricotta gave it a super rich flavor and texture. It was rich and incredible! Definitely one of those recipes that worth the time that you put into it. If you want your bolognese extra rich then also add in a cup of dry red wine! This Ragu Bolognese Lasagna will be a favorite in your house and much requested! 

Ingredients: 

Ragu

1 tablespoon olive oil

1/2 white onion, chopped

1 carrot, peeled and diced

1 stick of celery, diced

2 cloves garlic, minced

1 lb ground beef

1 lb ground sausage

28 oz crushed tomato

1/4 cup tomato paste

2 teaspoons basil

2 teaspoons oregano

2 teaspoons Worcestershire sauce

Salt and pepper

Bechamel 

4 tablespoons butter

1/2 cup flour

3 cups milk

1 cup white cheddar, shredded

1 cup mozzarella, shredded

1/2 teaspoon nutmeg

Salt and pepper

Lasagna

12 lasagna noodles

1.5 cups mozzarella, shredded

Instructions: 

Ragu

1) Heat oil in dutch oven or large heavy base pot over medium heat. Add onion, celery and carrot. Cook for 10 minutes until softened. Add garlic and cook for another minute until fragrant.

2) Add beef and sausage. Raise heat to medium high heat and cook till browned. Add remaining ragu ingredients. Mix well and lower heat to medium low. Cover and cook for 2.5 hours till meat is very tender and sauce has thickened. If the sauce tastes to acidic, add a tablespoon of sugar to cut down the acidity.

Bechamel

3) In a large saucepan, melt butter on medium low heat. Whisk in flour until combined. Slowly pour in milk and incorporate into flour mixture. Raise heat to medium high and stir regularly until thickened.

4) Remove from heat, add cheese, nutmeg, salt and pepper. Mix until you have a thick cheese sauce.

Lasagna

5) Preheat oven to 350 degrees F. Boil a large pot of water and cook lasagna until al dente. Coat the bottom of a baking dish with some Ragu sauce and cover with lasagna. Make a layer of Ragu, drizzle some cheese sauce and 1/4 cup of mozzarella on top. Repeat twice.

6) Top with final layer of lasagna noodles. Pour remaining cheese sauce over the top and sprinkle remaining mozzarella on top. Bake for 25 minutes until cheese is melted and bubbling.