Bolognese and Bechamel Lasagna - for the pasta lovers

Hi, I'm chef  Paula Romero. If you like pasta like me, you will certainly love this lasagna recipe, made with fresh home made lasagna pasta, layered with 2 different types of sauce, mozzarella cheese, a touch of parmesan. This is the perfect homemade lasagna, simple and easy to make. Nothing like DIY fresh lasagna and enjoy a meal made it all by you. Just a great feeling of achievement  and success. And if you have a friend at home, sick, or you want to make a dish to give, here is a great  lasagna recipe. It's good in your eyes, your mouth, your stomach and your soul.

Enjoy!

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See you next Friday.

Lasagna with Bolognese and Bechamel Sauce

Lasagna noodles (preferably no pre-cooking noodles)
1 ½ cups Bolognese sauce
4 cups Bechamel sauce
2 cups shredded mozzarella cheese
¼ cup Parmesan cheese

Bechamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon nutmeg
2 cups milk (whole milk or 2%)

Procedure:
1. Melt butter over medium heat in a saucepan. Add flour; cook, stirring frequently, until mixture is pale golden.
2. Add 1 cup of milk whisking constantly; add 1 more cup of milk and whisk until smooth. Reduce heat to low, add salt and nutmeg, and simmer mixture, stirring occasionally, until sauce is creamy but not too thick, about 7 to 10 minutes.

PS: This recipe makes 2 cups of sauce. Double the amounts for this lasagna recipe.

To assemble:
1. Pre-heat oven to 375 degrees F.
2. Spread a thin layer of Bolognese sauce at the bottom of a baking dish. Arrange a layer of noodles lengthwise over meat sauce. Spread with one half of the bechamel sauce and top with one half of the mozzarella cheese.
3. Arrange another layer of noodles. Spread the remaining of Bolognese sauce along with few spoons of bechamel. Arrange another layer of noodles. Top with the remaining bechamel sauce and mozzarella cheese.
4. Sprinkle with Parmesan cheese. Cover with foil; make sure the foil does not touch the cheese.
5. Bake lasagna for about 40 – 45 minutes or until golden brown on top, removing foil half way thru.
6. Let it rest for 10 minutes and serve. Enjoy!

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[sherreehamid]

I enjoyed to see your method how you cooked and enjoyed it very much but you mention the ingredients but you do not say how much of these ingredients you are using in weight. Pls could you let us know how much of flour, milk, eggs etc you are using.