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Lasagna Alla Bolognese

Lasagna Alla Bolognese 

Bolognese Sauce:

2 tablespoons Olive oil

1 small yellow onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 shallot, minced

3 oz. bacon

1 lb. ground pork

1 lb. ground bee

1 teaspoon nutmeg

½ teaspoon ground cinnamon

Salt to taste

¾ cup beef stock

1 28 oz. can whole peeled tomatoes 

White sauce:

6 tablespoons unsalted butter

2/3 cup all-purpose flour

3 ¼ cup milk

1 tablespoon garlic powder

½ teaspoon ground nutmeg

1 teaspoon Salt

½ teaspoon pepper 

Lasagna layers:

1 package lasagna noodles, cooked al Dante

2 cups grated Parmesan cheese 

Heat olive oil in a saucepan over medium heat; add in onion, carrot, shallot, celery and bacon and cook until onion is translucent and bacon releases some fat, about 10 minutes.  Add ground pork and ground beef; season with 1 teaspoon nutmeg, cinnamon, and salt to taste.  Cook and stir over medium-high heat until browned and crumbly, about 10 minutes.  Pour beef stock over meat mixture; increase heat and cook about 3 minutes.  Add tomatoes and mix well; bring to a boil, cover and reduce heat, and simmer, stirring occasionally, until tomatoes break down, about 1 ½-2 hours. 

Melt butter in a saucepan over medium-low heat; add flour.  Whisk vigorously until mixture is smooth.  Pour in milk and cook, stirring occasionally, over medium heat until white sauce thickens enough to coat the back of a spoon, about 10 minutes; season with ½ teaspoon nutmeg, salt and pepper.  

Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles, about 8 minutes.  Drain and run under cold water.  Lay noodles on a clean town or paper towel and pat dry.  

Preheat oven to 350-degrees F.  Pour a ladleful of Bolognese sauce (meat sauce) over the bottom of a 9 x 13” baking dish; top with 4 lasagna noodles (over lapping).  Cover noodles with 1/3 of the white sauce and 1/3 of the Bolognese sauce.  Sprinkle some of the Parmesan cheese on top; cover with lasagna noodles.  Repeat layers, ending with white sauce and Parmesan cheese.  Bake in preheated oven until bubbling and top is golden brown, 30-40 minutes.  Remove from oven and let rest 10 minutes before slicing and serving. 

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