Bolognese Lasagna
Let the cozy season commence!
This is hands down one of our most popular dishes at Scratch Made—and for good reason. On top of being delicious, our most ordered items tend to be dishes that get better overnight, and are somewhat labor intensive to make yourself at home. Check and check.
Traditionally, this dish is made with fresh pasta. That’s amazing, but we simply aren’t going to do that when making 100-200 portions and truthfully, I’m almost never going to make that at home either. It’s a heavy enough lift to make the lasagna with a ragú, béchamel, and elaborate assembly.
Over time, we’ve perfected our method for making it. I used to par boil all of the noodles, a process that took more than an hour and caused much frustration as I would set about separating all of the stuck together sheets (actual hell). Now we just use no-boil pasta sheets and I’ve never looked back.
That being said, I am including instructions to make fresh pasta at home if you’re in the mood for a project. To be honest, this dish is high maintenance whether you use lasagna sheets or make the pasta yourself. There’s no world in which this is a weeknight dinner. It’s a slow cooked ragú, béchamel, and lots of layering. But, it’s the perfect weekend cooking project—an ideal way to spend a cozy winter weekend.
Everything you’ll need:
Or a pasta machine (or a rolling pin). I have this one that attaches to my Kitchen Aid and I love it.
A metal whisk to break up the ground beef and for stirring the béchamel sauce
Flat wooden spoon. You already know.
Food processor to pulse the mirepoix in. This is by no means necessary to make this recipe but it does save you a lot of time chopping. You can’t go wrong with this one.
