This Lasagna is out of this world as Linda and her boys can attest to. My hubby says it’s the best Lasagna he’s ever had and I for one love to eat it. It’s not the easiest lasagna to make but it is the best I’ve ever made. I always make it after I’ve made a traditional Bolognese. This is the perfect dish for a cold Sunday afternoon when you just feel like cooking…
Decadent Lasagna With Bolognese & Bechamel Sauce
1 box lasagna noodles cooked according to box directions
1/2 lb sliced Provolone cheese
1 16 oz package whole milk mozzarella cheese
2 Tablespoons and 2 cans diced tomatoes drained, rinsed & roasted under broiler for 20 minutes
1 bunch fresh basil
4 cups Bolognese sauce (to follow)
2 cups Bechamel sauce (to follow)
1 cup Pecorino Romano cheese
4 oz Perfect Pesto or store bought pesto
1/4 cup pine nuts roasted
Begin by starting the Bolognese sauce…
After the Bolognese sauce is made, set it aside and make the Bechamel sauce.
3 Tbs butter
2 Tbs flour
1 Pt heavy cream
salt & pepper
In a pan melt the butter and add flour. Cook for 2 to 3 minutes then add heavy cream and cook on low until mixture thickens. Preheat oven to 375 °F. In a large lasagna sized baking dish add all the Bechamel to the bottom of the dish and top with first layer of lasagna noodles. Next add 1/2 of the roasted tomatoes and the fresh basil and top with Provolone cheese slices.
Add second layer of noodles then the Bolognese sauce and the mozzarella cheese. Top with third layer of noodles, the rest of the roasted tomatoes, the Pecorino Romano cheese and dollops of pesto all around. Bake for 30 minutes, covered and 15 to 20 minutes, uncovered. Top with roasted pine nuts. Buon Appetito!