BBB Fall Recipe Swap. . .
Forgive me dear readers, for this is not a quick weeknight recipe that I’m adding to the swap. I thought long and hard for a good recipe that screamed hearty but comforting for the cooler weather and I decided on this Lasagna Bolognese. Lasagna does not always photograph the best but trust me on this one.
I’ve made it a few times and it is ALWAYS a big hit with the hubby. Although it’s fairly simple to pull together, it is one of those dishes that you must plan for in advance because you want the bolognese sauce to simmer for a minimum of 2 1/2 hours! Plus, once you’ve assembled the lasagna, you need to bake it for an additional 25 minutes. So quick, it is not. But, when I tell you this will forever change your idea of lasagna, you will deem the time spent well worth it. My girl Sophia Petrillo would be so proud.
It’s the perfect fall recipe that you get started on those chilly Sunday afternoons, while you’re lounging around the house, watching the days get shorter and shorter (sigh! I’m already yearning for spring). The bright side…by the time you’ve eaten dinner, you would have satisfied your soul so much you’ll be ready to take on whatever the week has in store.
For the Bolognese Sauce:
- 1 onion or yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 4 tablespoons butter
- 1 pound ground turkey
- ¾ pound Italian turkey sausage
- 1 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1 tsp freshly ground black pepper
- 1 28-oz can whole peeled tomatoes
- 1 14-oz can diced tomatoes
- 1 cup whole milk
- ½ teaspoon sea salt
For the Béchamel Sauce:
- 2 cups whole milk
- ¼ cup butter
- ¼ cup flour
- pinch of ground nutmeg
- prepared lasagna noodles. I used fresh ones but you will need enough lasagna to make four layers in a 13×9-inch baking pan
- 1 cup grated Parmesan cheese
Your How To: Combine onion, celery, and carrot in large stockpot with the butter. Cook over medium heat until onion turns pale gold. Add the ground turkey and sausage and increase the heat to high. Cook until browned and cooked through. Sprinkle with the ground clove, cinnamon, and pepper over the mixture and stir together. Add in the canned tomatoes, breaking up the whole tomatoes as you are adding them. Bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. Add the milk and season with sea salt. Turn down the heat and let simmer for 2 ½ hours. Stir every 20 minutes to prevent the sauce from sticking to the bottom of the pan. Making the Béchamel sauce. Warm the milk in the microwave. In a saucepan melt the butter with the flour over low heat whisking rapidly. Cook this for 1 minute. Slowly add the milk to the butter and flour mixture and stir constantly until the sauce begins to thicken. Continue to stir until it comes to a boil. Season it with some sea salt and pinch of nutmeg, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly. Remove from heat. Prepare the Lasagna. Preheat oven to 375 degrees. Spread a little olive oil on the inside of a 13×9-inch baking pan. Place a layer of lasagna noodles, top with some of the bolognese sauce, then the bechamel sauce and sprinkle with grated Parmesan. Repeat the process two more times. Complete with a final layer of noodles and sprinkle with grated Parmesan. Cover the lasagna with aluminum foil and bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving. Enjoy!
recipe adapted from simplyrecipes