This is a REALLY EXCELLENT lasagna. I've had several friends say it's "the BEST lasagna I've every had"! It's not overly cheesy, so if that 's what you're looking for this isn't it. But it IS a fantastic lasagna. Not sure where the "lazy" comes in though...
Lazy Lasagna Bolognese
This recipe for lasagna, always a favorite Italian dish, can be made ahead. Assemble the lasagna (through step 4) up to 1 day in advance, cover, and chill. To save time, prepare the béchamel sauce while the meat simmers.
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- Calories: 533
- Calories from fat: 42%
- Protein: 35g
- Fat: 25g
- Saturated fat: 10g
- Carbohydrate: 43g
- Fiber: 3.9g
- Sodium: 988mg
- Cholesterol: 71mg
- 1/2 pound mushrooms
- 1 onion (1/2 lb.), peeled and chopped
- 2 tablespoons olive oil
- 1 cup finely chopped parsley
- 1 pound ground beef chuck
- 1/2 pound mild Italian sausages, casings removed
- 1/2 teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- 1 can (6 oz.) tomato paste
- 1 can (8 oz.) tomato sauce
- 2 cups fat-skimmed chicken broth
- Béchamel Sauce
- 1 box (9 oz.) oven-ready dried lasagna
- About 1 1/4 cups shredded parmesan cheese (about 5 oz.)
- 1/4 teaspoon ground nutmeg
- 1. Rinse mushrooms; trim off and discard discolored stem ends. Thinly slice mushrooms. In a 5- to 6-quart pan, combine mushrooms, onion, and olive oil. Cover and stir often over medium-high heat until mushrooms are juicy, about 4 minutes. Uncover, add parsley, and stir often over high heat until vegetables are lightly browned, 5 to 8 minutes. Pour mixture into a bowl.
- 2. Add beef and sausages to pan. Over high heat, crumble meats with a spoon and stir often until well browned, 10 to 15 minutes; discard fat. Add mushroom mixture, thyme, vinegar, tomato paste, tomato sauce, and broth; stir until boiling. Reduce heat and simmer, stirring often, until most of the liquid has evaporated, about 30 minutes.
- 3. Spoon 1 cup béchamel sauce into a shallow 9- by 13-inch casserole (3 qt.) and spread evenly over bottom. Arrange 1/4 of the pasta evenly over béchamel sauce to cover as much of the casserole bottom as possible.
- 4. Spoon 1/3 of the meat sauce over pasta in casserole and spread level. Drizzle meat sauce with about 1/2 cup béchamel and sprinkle with about 1/4 cup cheese. Cover cheese with another 1/4 of the pasta and top with another 1/3 of the meat sauce, 1/2 cup béchamel, and 1/4 cup cheese. Arrange a third layer of pasta over cheese and cover with remaining meat sauce, 1/2 cup béchamel, and 1/4 cup cheese. Cover with the last 1/4 of the pasta and spread remaining béchamel over pasta to moisten evenly; sprinkle with remaining cheese and the nutmeg. Cover pan tightly with foil.
- 5. Bake in a 350° regular or convection oven until sauce is bubbling vigorously and pasta edges are beginning to brown (lift a corner of foil to check), about 40 minutes.
- 6. Let stand about 10 minutes; cut into rectangles and serve with a wide spatula.
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