This lasagna is so good even if you are not a lasagna fan you should give it a try. The bolognese (meat sauce) makes it meaty and hearty and the bechamel makes it creamy.
Make 2 at once and freeze one! Or make mini lasagnas in individual ramekins for a delicious appetizer.
The trick to making this easily is to get your mise en place together first. That means, get all the sauces ready and in bowls, cook the lasagna noodles in salted boiling water until not quite done, get the mozzarella in a bowl and grate the parmesan and put that in a bowl. Once you have all your components ready it is just a simple matter of layering the ingredients in your baking dishes.
Sauce #1: The Bechamel :
1/2 cup flour
1/2 cup (1 stick) unsalted butter
5 - 6 cups milk - heated to just below a boil
salt and pepper to taste
1 bunch fresh parsley (chopped fine)
In a saute pan, melt the butter and then add the flour. Stir with a wooden spoon to make a roux. Stir over low heat to cook out the flour taste. (About 5 minutes) Don't let it brown. In a large saucepan, mix the roux and the warm milk. Whisk together until smooth. Add salt and pepper. Simmer for about 10 minutes and then turn off heat. It should thicken considerably. Add parsley. Place in a bowl.
Sauce # 2: The Bolognese (meat sauce):
1 pound each ground pork and beef (you can use veal as well)
3 TBS olive oil
1 large onion, small dice
2 cloves garlic, minced
1 bunch fresh sage - chopped
red wine (a few splashes) - or chicken stock if you prefeer
2 - 16 ounce cans whole, peeled tomatoes and puree
1 or 2 small cans fresh diced tomatoes drained of liquid
1/4 - 1/2 cup cream
In a large saute pan, brown the two meats together until cooked through. Remove meat and any fat from the pan but do not rinse. Deglaze the pan with either the wine or the stock. Add the liquid to the pan on a low flame and scrape up the bottom. Save these flavorful bits in the pan. Add olive oil and saute onion for 5 or 6 minutes over medium flame. Then add garlic and cook briefly. Do not allow garlic to brown. Add sage and cook a few minutes more. Then dump in all the tomato products and stir. Finally add back the meats and bring to a gentle boil. Then simmer for about 20 minutes. Taste and season to taste with salt and pepper. At the end, add cream and stir. Place in large bowl and allow to cool at room temperature slightly.
Other ingredients for lasagna layers
2 boxes lasagna noodles cooked as per directions on box. Undercook by 3 minutes or so. Drain and rinse with cold water.
2 pounds shredded mozarella
1 pound parmiggiano reggiano - freshly grated. You can use the cheaper stuff if you want but it is not as fabulous.
Preheat oven to 350 degrees. In two large baking dishes begin the layering process. Always start with the bolognese sauce or whatever tomato sauce you are using. This will prevent the lasagna from sticking to the bottom of the pan. Layer anyway you like. End the layering with a small amount of bolognese mixed with bechamel and then top with parmiggiano and mozzarella. Bake covered for about 30 minutes. Remove cover and bake for about 20 minutes more. Allow to cool briefly and then serve.