As much as I love my Spinach & Sausage Lasagna, sometimes the traditional lasagna is what we crave. Instead of using traditional béchamel sauce, I changed it up by adding some cheddar, making it extra cheesy.
4 cups of your favorite Bolognese Sauce (sorry, I’m not giving my secret recipe out, but here are other good ones – Rigatoni Bolognese or Turkey Bolognese)
12 Dried Lasagna Noodles
3 cups Mozzarella Cheese, grated
4 tbsp Romano Cheese, grated
1/3 cup Butter
1/3 cup Flour
2 cups Milk
Salt & Pepper
½ cup Old Cheddar Cheese, grated
Prepare the Bolognese as directed. When I make my Bolognese Sauce, I always make a double batch and put the left overs in jars in the freezer. This comes handy for when I want to make a quick meal, or use for my lasagna, just a quick defrost and warm it up in a pan, and good to go. Saves a lot of time.
In a saucepan, melt butter and then add flour. Add milk and cook for 2 minutes over low heat, stirring constantly. Add salt, pepper and nutmeg to taste. Blend in the Cheddar cheese, stirring well. Set aside to cool.
Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
To assemble the lasagna:
Preheat oven to 400°F
Pour ½ cup of Bolognese in the bottom of a lasagna pan. Top with a layer of noodles, then with 1 cup of the Bolognese, 1 cup of the Mozza and 1 tbsp Romano cheese.
Continue with another layer of noodles and pour the Béchamel sauce – you can make it as thick of a layer that you want, all about personal preferences. Top with another layer of noodles.
Pour 1 cup of Bolognese sauce, 1 cup of Mozza and 1 tbsp Romano cheese. Top with 1 last layer of noodles. Pour the remaining Bolognese sauce and cheese.
*NOTE: I always seems to off-count my sauce & cheese, therefore I always keep an additional jar of tomato sauce in my pantry just in-case I need it for the top layer of sauce and I always buy more cheese than needed…. You can never have too much cheese in the fridge!
Bake in centre of oven for 40 minutes. Let cool for 5-10 minutes, makes it easier to cut and serve.