Ingredients
SAUCE BOLOGNESE
1 tablespoon of extra-virgin olive oil
1 pound ground beef (90% lean)
1 pound ground pork
3 tablespoons tomato paste
2 jars marinara sauce (32 oz.)
2 teaspoon kosher salt
SAUCE DE BÉCHAMEL
4 cups of whole milk
1 stick unsalted butter, 1/2 cup
half a cup all-purpose flour
14 teaspoon ground nutmeg
2 teaspoon kosher salt
1 tablespoon freshly ground black pepper
ASSEMBLY
15 no-boil lasagna noodles (about 9 oz.)
1 pound shredded whole-milk mozzarella
3 tablespoons finely grated Parmesan (about 7 oz.)
Spray cooking oil
To serve, fresh parsley, chopped
SAUCE BOLOGNESE
Step 1 Heat the oil in a big pot over medium-high heat. Cook, breaking up the meat and pork with a wooden spoon, until no longer pink, about 5 minutes. Remove any extra fat.
Step 2 Add tomato paste to pot and simmer, stirring constantly, for 1 minute over medium-high heat. Stir in the marinara sauce until well combined. Bring to a boil, then add 1 teaspoon salt to taste. Reduce heat to medium-low and simmer, stirring periodically, for 20 minutes, or until flavors have merged; season with remaining 1 teaspoon salt, if desired.
SAUCE DE BÉCHAMEL
Step 1 Heat the milk in a medium pot over medium heat until it is warm to the touch but not boiling.
Step 2 Melt butter in a large pot over medium-high heat. Cook, whisking constantly, until the mixture is light tan in color and the texture resembles wet sand, about 2 minutes. While whisking constantly, slowly drizzle in the milk until blended. Increase the heat to high and whisk frequently until the sauce is thickened and smooth, 3 to 5 minutes.
Step 3 Pass a spoon around the edges of the saucepan to gather any unincorporated butter-flour mixture and mix to combine. Season with salt and pepper after adding the nutmeg.
STEP 1 OF ASSEMBLY
Preheat the oven to 350 degrees Fahrenheit. Spread 1 1/2 cups Bolognese, 3 spaghetti sheets, and 3/4 cup béchamel in a deep 13″-by-9″ ceramic, glass, or metal baking dish. Sprinkle with a fifth of the mozzarella and Parmesan. Repeat for a total of 5 layers, concluding with cheese.
Step 2 Lightly coat a piece of foil with cooking spray. Cover dish with the oiled side down.
Step 3 Bake the lasagna for 20 minutes before increasing the oven temperature to 400°. Uncover and bake for another 25 to 30 minutes, or until the sides are bubbling and browned and the cheese begins to turn golden brown.
Step 4 Preheat the broiler to medium. Broil lasagna for about 1 minute, or until the top is toasted.
Step 5 Allow to cool for 15 minutes. Serve garnished with parsley.
