Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Yield: 8

Ingredients

Bolognese Sauce

2 tbsp olive oil

1 small onion, diced

1 carrot, finely chopped

1 celery stick, finely chopped

1 pound ground beef

10.5 oz tomato pureé

1/2 cup red wine

Chicken broth as needed

Salt to taste

Lasagna Noodles

1 box lasagna noodles or five sheets homemade noodles

Water for boiling

Béchamel Sauce

1/4 cup olive oil

1/2 cup flour

4 cups water or dairy free milk, heated

Nutmeg to taste

Salt to taste

Instructions

  1. Drizzle oil in a sauce pan and heat. When ready, sauté chopped onions, carrots, and celery for about 5 minutes. Add ground beef. Stir and cook until well browned.
  2. Deglaze with red wine. Once the wine is completely evaporated add the tomato puree. Stir and let cook for two hours with the pot parcially uncovered. Mix from time to time and add stock as needed.
  3. Cook lasagna noodles as directed on the box until al dente. Stir regularly to make sure the noodles don’t stuck together. Heat oil in a sauce pan. Whisk in flour a little at a time. Stir for about 2 minutes. Whisk in milk and bring to a boil. Lower heat. Add nutmeg and salt to taste and stir for 2 or 3 more minutes.
  4. Pour a thin layer of Béchamel sauce on the bottom of a baking pan. Spoon bolognese sauce on top of it and cover that with lasagna noodles. Repeat until you have five layers.
  5. Bake in a preheated at 340°F or 170°C for 40 minutes.