Lasagna Bolognese (atk)

8 Servings
Pasta
Italian
Main Dish Bake Pasta Italian

1 medium rot peeled and roughly chopped
1 medium ery rib roughly chopped
1 small on roughly chopped
1 can (28 oz) Whole atoes with juice
2 tablespoon Unsalted ter
8 ounce Lean und beef
8 ounce Ground k
8 ounce Ground l
1 1/2 cups Whole k
1 1/2 cups Dry mouth
2 tablespoon ato paste
1 teaspoon t
1/2 teaspoon Ground ck pepper
4 tablespoon Unsalted ter
1/4 cup leached flour
4 cups Whole k
3/4 teaspoon t
15 No-l lasagna noodles (one 9-ounce package)
8 ounce Fontina cheese shredded
4 ounce mesan cheese grated (2 cups)

For the meat sauce: Process carrot, celery, and onion in food processor until finely chopped, about ten 1-second pulses, scraping down bowl as necessary; transfer mixture to small bowl. Wipe out food processor workbowl; process tomatoes and juice until finely chopped, six to eight 1-second pulses. Heat butter in heavy-bottomed Dutch oven over medium heat until foaming; add carrot, celery, and onion and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add ground meats and cook, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir, breaking meat into 1/2-inch bits; bring to simmer and cook, stirring to break meat into small pieces, until almost all liquid has evaporated, 20 to 30 minutes. Using potato masher or wooden spoon, break up any remaining clumps of meat (no large pieces should remain). Add wine and bring to simmer; cook, stirring occasionally, until liquid has evaporated, 20 to 30 minutes. Stir in tomato paste until combined, about 1 minute; add chopped tomatoes, salt, and pepper. Bring to simmer, then reduce heat to medium-low and cook until sauce is slightly thickened, about 15 minutes. (You should have about 6 cups meat sauce.) Transfer meat sauce to bowl and cool until just warm to touch, about 30 minutes. For the b?chamel: While meat sauce simmers, melt butter in medium saucepan over medium heat until foaming; add flour and cook, whisking constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon, making sure to scrape bottom and corners of saucepan. (You should have about 3 1/3 cups.) Transfer b?chamel to bowl and cool until just warm to touch, about 30 minutes. To assemble and bake: Adjust oven rack to middle position; heat oven to 425 degrees. Place noodles in 13- by 9-inch baking dish and cover with very hot tap water; soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray. Stir b?chamel to recombine; mix 3/4 cup warm b?chamel into warm meat sauce until thoroughly combined. Distribute 1 cup b?chamel-enriched meat sauce in baking dish. Place three noodles in single layer on top of sauce, arranging them close together, but not touching, at center of pan. Spread 1 1/4 cups b?chamel-enriched meat sauce evenly over noodles, spreading sauce to edge of noodles but not to edge of dish (see illustration 1). Drizzle 1/3 cup b?chamel evenly over meat sauce (illustration 2). Sprinkle 1/3 cup Parmesan evenly over b?chamel. Repeat layering of noodles, b?chamel-enriched meat sauce, bechamel, and cheese 3 more times. Place final 3 noodles on top and cover completely with remaining b?chamel, spreading b?chamel with rubber spatula and allowing it to spill over noodles (illustration 3). Sprinkle evenly with remaining Parmesan. Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until bubbling, about 30 minutes. Remove foil, increase heat to 450 degrees, and continue to bake until surface is spotty brown, about 15 minutes. Cool 15 minutes; cut into pieces and serve.


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