Cookbook:Lasagne with Red and White Sauce

Bolognese sauce

 * 2–3 tbsp olive oil
 * 1 onion, chopped
 * 2–3 cloves of garlic, minced
 * 1 sprig rosemary, leaves removed and minced
 * 1 tsp dried oregano
 * 2–3 mid-sized carrots, chopped small or shredded
 * 1–2 sticks of celery, chopped small
 * 1 lb (450 g) ground beef
 * 3–4 cups (0.75 - 1 kg) tomato pulp or crushed tomatoes
 * 7–10 basil leaves, finely chopped
 * Salt
 * Black pepper

Bechamel sauce

 * ½ cup (70 g/2.5 oz) flour
 * ½ cup (8 tbsp/1 stick/125 g) butter
 * 1 quart (950 ml) whole milk, cold
 * Salt
 * Pepper
 * 4–5 sprigs fresh thyme
 * Nutmeg

Other

 * 1 box (1 lb) Lasagna noodles, optionally cooked according to package directions
 * 1 ½ cups (185 g) grated mozzarella

Special equipment

 * Large pot
 * Medium-sized pot, preferably with thick bottom
 * Deep casserole dish

Bolognese sauce

 * 1) Heat olive oil in large pot on medium heat.
 * 2) Add the onion and garlic, and stir. Let fry for about 2–3 minutes. Do not let the garlic burn.
 * 3) Add rosemary oregano, carrots, and celery. Stir and cook for another 2 minutes.
 * 4) Stir in the ground beef. Cook until it is fully browned.
 * 5) Stir in the tomato pulp, basil, salt, and pepper.
 * 6) Cook everything for about 20 minutes, stirring occasionally. If it gets too thick, add some water.

Bechamel sauce

 * 1) Melt the butter in a heavy-bottomed pot over medium-low heat.
 * 2) When the foam has subsided, add the flour and whisk until it is smooth and free of lumps. This is called a roux.
 * 3) Cook the roux for 5–6 minutes on low until the floury taste has disappeared. Do not let it brown.
 * 4) Gradually stir in the cold milk until fully incorporated, with no lumps.
 * 5) Cook over medium heat, stirring until the mixture comes to a simmer.
 * 6) Simmer, stirring, for a few more minutes.
 * 7) Stir in the salt, pepper, thyme, and nutmeg.
 * 8) Allow the bechamel to cool.

Assembly

 * 1) Preheat oven to 390°F/200°C.
 * 2) Cover bottom of casserole dish with a bit of Bolognese sauce.
 * 3) Cover with a layer of lasagna noodles, breaking or cutting to fit if necessary.
 * 4) Layer on some Bolognese sauce and bechamel sauce. Keep on layering lasagna noodles, Bolognese sauce, and bechamel sauce until you reach the rim of the dish.
 * 5) Cover with mozzarella.
 * 6) Bake for about 30–40 minutes until the top is golden brown.

Notes, tips, and variations

 * Bolognese sauce is also a great pasta sauce to go with spaghetti.
 * The dish can easily be prepared a day ahead and baked when needed.