** I sometimes split this recipe into two, and make two smaller lasagnas - one for dinner and one for the freezer.
* serves 12
bolognese sauce:
3 tbsp ghee
1 yellow onion, coarsely chopped
2 medium carrots, peeled + coarsely chopped
2 ribs of celery, coarsely chopped
3 garlic cloves, peeled
Celtic sea salt
Ground black pepper
2 lbs ground beef
2 6oz cans tomato paste
2 cups chicken broth (store-bought or homemade)
water as needed
2 bay leaves
a few springs of thyme, tied in a bundle
bechamel sauce:
1/2 cup unsalted butter
1/2 cup all purpose flour (I use King Arthur flour)
4 cups whole milk
1 tsp Celtic sea salt
1 garlic clove, minced
ground black pepper, to taste
pinch of nutmeg
18 lasagna noodles (homemade or store-bought, I like using over ready noodles)
1 3/4 cups Parmesan cheese, grated
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Make the bolognese sauce: In a food processor (this is the food processor I own and love) pulse the onion, carrot, celery, and garlic together, until finely chopped. Melt the ghee in a dutch oven over medium-high heat. Once the dutch oven is hot, add the chopped veggies, and season them generously with salt and pepper. Cook them for 15 minutes, stirring occasionally, until the are evenly brown. Add the ground beef, and again season generously with salt and pepper. Brown the beef for 15 minutes. Add the tomato paste, and cook for 3-4 more minutes. Add the chicken stock and cook for 5 more minutes. Add a tiny bit of water to the dutch oven, just until the meat sauce is slightly cover (not watery) - tuck in the bay leave and the bundle of thyme. Stir to combine. Bring to a low simmer.
Simmer the sauce for 3-4 hours. Here is how it will go - keep a little pitcher of water next to the stove, you will stir the sauce in occasionally and as the water cooks off over time, you will add a little more (1/2 cup at a time) so you don't end up with a watery mess, but instead have a thick and robust meat sauce.
** do not skimp on cooking time, brown (not burnt) food gives lots and lots of flavor.
Make the bechamel sauce: In a medium to large sauce pan, melt the butter. Once the butter is completely melted add the flour and whisk until completely smooth. Cook the mixture together for a minute, constantly whisking. Now pour a small drizzle of milk (since you are using cold milk it is super important to incorporate the milk in small batches - otherwise you are going to end up with lasagna soup) - whisk constantly as you add the milk. Once you have add at least half the milk in small batches you will see you have a thick sauce or batter, you can start adding milk in larger splashes now. Be sure to keep whisking. Once you are all done adding the milk add the garlic, salt, pepper, and nutmeg. Bring the mixture to a low simmer and cook for 10 minutes - make sure to stir frequently.
Now to assemble the dish: Preheat your oven to 400°F. Use a 9x12 inch rectangular baking dish. Spread a generous amount of the bechamel sauce on the bottom of your baking dish, this helps your noodles to not stick. Add your first layer of noodles, patching them in even if they slightly overlap. ladles 1 to 1 1/2 cups of bolognese sauce over the noodles, spreading it evenly. Now drizzle about 1/2 cup of bechamel sauce over top. Then sprinkle about 1/3 cup Parmesan cheese over that. Repeat this process until you run out of ingredients - make sure your very last layer is noodles with bechamel sauce and Parmesan cheese. This makes the most delicious lid.
Bake the lasagna for 30-45 minutes until the top id golden and bubbly. Let is rest for 10 minutes before digging in.
Keep the lasagna in an airtight container in the refrigerator for up to 6 days.
Make ahead: This lasagna can be made up until the baking point, one day in advance. Keep it tightly wrapped in plastic wrap the fridge overnight.
Freezer friendly: This lasagna freezes beautifully. Prepare the lasagna up until the baking point, then let it cool completely. Tightly wrap the lasagna in plastic wrap. Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 4 months.
* To reheat simply thaw in the fridge overnight, and follow the same baking instructions as above.
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