In a medium saucepan combine olive oil, garlic, onion, carrot and celery. Cook over medium heat until onion becomes transparent. Increase heat to medium-high and add ground beef; cook until evenly browned. Add beef stock, tomato paste, salt and pepper; stir and cover. Cook over medium-low heat for 45 minutes. BÉchamel Sauce: Melt butter in a small saucepan; add flour and stir with a wooden spoon until flour is well incorporated into the butter. Slowly add milk, and whisk over medium heat until mixture thickens or coats the bottom of a spoon, approximately 5 ““ 7 minutes. Remove from heat and add Parmigiano Reggiano Cheese and season with salt and pepper. To assemble the lasagna ““ preheat oven to 350ºF(180ºC). Spray a 9” x 12” baking dish with cooking spray. Spread a spoonful of BÉchamel onto bottom of dish; top with a lasagna noodle, Bolognese sauce and Parmigiano Reggiano Cheese equally making four layers ““ ending with BÉchamel on the top layer ““ sprinkle with any remaining Parmigiano Reggiano Cheese. Bake for 40 minutes covered and 10 minutes uncovered.
This recipe was provided by Tre Stelle
0 Recipe Reviews
Subscribe for tasty updates: