EPIC LASAGNA😍

If Saturdays are for the boys then can Sundays be for lasagna? This lasagna is like death row request level epic. It is a labor of love, but the end result will probably go down in history as my greatest contribution to this world. Convinced you yet to make this? ;) 

A few tips:

• You can fast track this lasagna a bit by doing a quick sauce with ground meat and jarred sauce but like.. Then it wouldn’t be as epic right? The extra time is worth it, I promise.

• The lasagna traditional to Italy using bechamel and no ricotta. I’m a big fan of not having to choose between two amazing things, so this recipe uses both ricotta and bechamel.

• Yes, you can absolutely use dried lasagna sheets and boil them, but fresh is SO much better, and faster, so if you can get your hands on fresh lasagna noodles (often in the refrigerated section in major grocery stores) - do it.

• If you want to cut the labor down a bit, you can make the bolognese and ricotta mix a day in advance so all that’s left to do day of is the bechamel and the layering. 

• As you will be making each layer separately, some layers may sit for a bit before they are ready to assemble. You will want to whisk the bechamel just before assembling and rinse the noodles with cold water just before assembling to ensure they don’t stick.

• Ok, enough chattin and more cookin, so we can get to eatin.

Serves 8-12.

Ingredients:

For the Bolognese Sauce:

• 1 container mirepoix ( or 1 onion chopped, 1 carrot chopped, 2 celery stalks chopped)

• 2-3 minced garlic cloves

• 1 lb Italian Sausage 

• 1 lb ground beef

• 2 tbsp tomato paste

• 1 cup dry red wine

• 1 28oz can crushed or whole tomatoes (San Marzano is best for this)

• 2 bay leaves

• ½ teaspoon dried oregano

• ½ teaspoon dried parsley

• ½ teaspoon dried thyme

• 1 parmesan rind (optional but highly recommended)

For the Bechamel:

• 6 tbsps butter

• 6 tbsps flour

• 3 cups warmed milk

• ½ cup parmesan

• Salt and pepper to taste

• Pinch of nutmeg (optional)

For the Ricotta Mixture:

• 16 oz ricotta

• ⅓ cup loosely packed chopped basil

• 1 cup shredded mozzarella

• ½ cup grated parmesan

• Salt and pepper to taste

For the Best Lasagna:

• 12 oz lasagna sheets (fresh preferred, but dried okay too)

• 3 cups shredded mozzarella

• 1 ½ cup grated parmesan

Directions:

For the Bolognese:

• Sauté onions, celery, and carrots in olive oil with salt and pepper. 

• Once soft, add Italian sausage and ground beef, breaking up with a wooden spoon until browned. 

• Add garlic and tomato paste and cook out for about a minute. 

• Add in the wine and reduce until wine has evaporated. 

• Meanwhile, break up the San Marzano can of tomatoes either with your hands or scissors until slightly more pureed but still chunky (skip this step for crushed tomatoes). 

• Add in the tomatoes, tomato sauce, bay leaves, oregano, parsley, and thyme. I also added one Parmesan rind (optional). 

• Stir and reduce heat to a simmer and cook covered for AT LEAST 45 min (3-4 hours ideal: the longer the better). 

For the Bechamel:

• Melt the butter in a small pot on medium heat. Once melted, whisk in the flour and cook for 30 seconds to a minute until you no longer see flour streaks.

• Slowly whisk in the milk, streaming in the milk a little at a time while simultaneously whisking to ensure there are no clumps.

• Reduce the heat to a simmer, and cook for 8-10 minutes until thickened.

• Whisk in the parmesan and season with salt, pepper, and nutmeg. Set aside.

For the Epic Lasagna:

• Make the ricotta mixture by mixing together the ricotta, basil, mozzarella, parmesan, salt, and pepper. Set aside.

• Bring a pot of salted water to boil. Add the noodles one at a time, pushing down the noodles each time to ensure they don’t stick to one another. Cook according to package instructions, then drain and rinse until cool enough to touch.

• Preheat the oven to 400 degrees.

• Ensure you have all your layers close to start assembling the lasagna.

• Add 1 cup bechamel to the bottom of a 9x13 casserole dish and spread out in a thin layer.

• Add 1-3 lasagna sheets depending on the size (you may need to cut your sheets with kitchen shears to fit properly).

• Add 2 cups bolognese to the lasagna sheets and spread out.

• Add half of the ricotta mixture by placing cheese dollops every inch. 

• Add more lasagna sheets.

• Spread over another cup of bechamel, then 2 cups of bolognese.

• Sprinkle with 1 cup of mozzarella cheese and ½ cup parmesan cheese.

• Add another layer of lasagna sheets, the rest of the ricotta mixture, then top with 2 more cups of bolognese. (You will likely have a cup or two leftover of the bolognese)

• Add another layer of pasta sheets, then top with the rest of the bechamel (should be about 1 cup).

• Cover with a large piece of foil - you want the sides to be tight, but you want enough area under the foil that the foil doesn’t touch the lasagna.

• Bake for 40 minutes, remove the foil, top with 2 cups mozzarella cheese and 1 cup parmesan, then bake uncovered for 20 minutes or until browned and bubbly.

• Let cool for 5-10 minutes before serving to allow the layers to set. Enjoy!