Cheesy Lasagna Bolognese
User Reviews
4.3
36 reviews
Good
-
Prep Time
45 mins
-
Cook Time
1 hr 45 mins
-
Additional Time
15 mins
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Total Time
2 hrs 25 mins
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Servings
8 servings
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Calories
539 kcal
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Course
Main Course
Cheesy Lasagna Bolognese
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A wonderfully cheesy lasagna made with alternating layers of meat and béchamel sauces.
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Ingredients
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2½ cups milk
- ¼ teaspoon ground nutmeg
- 1 cup shredded Provolone cheese
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- 5 cups your favorite meat sauce
- 1 pound lasagna noodles fresh or store-bought
- 1 cup shredded Mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
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Instructions
- Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.
- Meanwhile, preheat oven to 400 degrees F.
- Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9x13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you'll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.
- Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
- Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
- Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
- Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.
- Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
58g
(19%)
Protein
26g
(52%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
61mg
(20%)
Sodium
1362mg
(57%)
Potassium
790mg
(23%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1365IU
(27%)
Vitamin C
10.7mg
(12%)
Calcium
523mg
(52%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 61mg | 20% |
| Sodium | 1362mg | 57% |
| Potassium | 790mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 523mg | 52% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
36 reviews
Good
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