Béchamel sauce
Bolognese Sauce:
Bolognese sauce2 tablespoons olive oil
1 pound lasagna noodles 2 tablespoons butter
2 cups mozzarella cheese, shredded 1 onion, peeled and chopped
1 cup Parmesan cheese 2 celery stalks, chopped
Olive oil 1 carrot, peeled and chopped
Salt and pepper 1 pound ground beef
2 cloves garlic, peeled and chopped
Béchamel sauce: Salt and Pepper, to taste
3 cups milk 3 tablespoons basil, chopped
6 tablespoons butter 2 tablespoons parsley, chopped
6 tablespoons flour 1/2 cup white wine
1/2 teaspoon salt 2 8-ounce cans plum tomatoes, chopped
1/2 teaspoon white pepper 1 cup water
Béchamel sauce
In a saucepan, heat milk over low flame. While heating, in another saucepan add butter and melt. When butter is melted, whisk in the flour, removing any lumps. While whisking slowly add hot milk to flour mixture. Season with salt and pepper. Turn heat to low and cook sauce for 15 minutes. Remove from heat and let cool.
Bolognese sauce
In a large saucepan, melt the butter and olive oil over medium heat. Stir in onion, celery, and carrot. Cook for 3 minutes. Add the beef, garlic and season with salt and pepper. Cook until beef is browned. Add the basil, parsley and wine. Add the tomatoes and water. Stir thoroughly. Reduce heat to low and cook for 1 hour. Remove from heat and reserve.
Bring a pot of salted water to a boil and boil lasagna noodles until a’ dente, about 7 minutes. Drain noodles and reserve.
Assembly
Preheat oven to 375 degrees. Spread a layer of béchamel sauce on the bottom of a 9 x 13 inch baking pan or Pyrex pan. Top with a layer of lasagna noodles. Spread a layer of Bolognese sauce over noodles, Sprinkle with mozzarella and Parmesan cheese. Repeat these steps until all the ingredients are used. Top last layer with Parmesan and mozzarella cheese. Bake for 45 minutes. Serve.
