Ingredients

The following ingredients have 8 Servings
  • 1 cup yellow onion
  • diced
  • 1/2 cup carrots
  • diced
  • 1/2 cup celery
  • diced
  • Olive oil
  • for drizzling
  • 2 1/2 pounds ground beef
  • 1/2 cup tomato paste
  • 3 cups red wine
  • 1/3 cup sage
  • chopped
  • 1/3 cup rosemary
  • chopped
  • 1 28-ounce can whole peeled tomatoes with juice
  • 2 cups demi glace
  • Salt and pepper
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 whole cups milk
  • 1 tablespoon sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 bay leaf
  • For the lasagna: 1 1/2 16-ounce boxes lasagna noodles (preferably fresh)
  • par-cooked until pliable
  • about 6-7 minutes
  • 4 cups Grana Padano cheese
  • 4 Cups Montasio Cheese Grated

Instruction

  • For the Bolognese, heat a large pot over medium-high heat
  • Place first 3 ingredients in the pot with a good drizzle of olive oil and cook for 5-7 minutes until caramelized
  • Season with salt and pepper
  • Add beef and tomato paste, and cook for another 8-10 minutes
  • The mixture should be sticking to the bottom of the pot, but not burning
  • Deglaze pot with red wine and stir all the fond off the bottom of the pot
  • Bring to a boil and reduce by half
  • Toss in chopped herbs
  • Pour in tomatoes, crushing them inside of the pan, and bring back up to a boil
  • Reduce to simmer and let this cook until almost thickened, about 30-35 minutes
  • Adjust seasoning
  • Stir in demi glace and cook for an additional 15 minutes until reduced and thickened
  • For the Béchamel, heat the butter over medium-low heat in a medium saucepan until melted
  • Add the flour and stir until smooth
  • Over medium heat, cook until the mixture turns a light, golden sandy color, about 6-7 minutes
  • Meanwhile, heat the milk and bay leaf in a separate pan until just about to boil
  • Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth
  • Bring to a boil
  • Cook 10 minutes, stirring constantly, then remove from heat
  • Season with salt and nutmeg and set aside to cool to room temp
  • Preheat the oven to 350°F
  • In the bottom of a 9x13-inch deep-dish baking dish, add some Bolognese sauce to coat the bottom, spreading it out in an even layer
  • Arrange a layer of the lasagna noodles to completely cover the sauce
  • Spread a thin layer of the béchamel mixture over the pasta
  • Add some Grana Padano and Montasio cheese
  • Place another layer of pasta
  • And repeat this process, finishing with just béchamel and cheese at the top
  • This will give a beautiful golden cheese finish
  • Cover with plastic and then foil, this will keep a tight seal and keep the cheese from sticking to the foil
  • Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking
  • Let cool for 20 minutes before slicing