2-1/2 C Mozzarella & Parmesan cheese
for the Bolognese sauce:
2 jars Ragu sauce, "flavored with meat"
1/2 medium yellow onion, chopped fine
equal amount of carrots, chopped also (I use my food processor)
4-5 cloves of garlic, minced (optional)
vegetable or olive oil
1 lb lean ground beef
for the Béchamel:
3 T butter
3 T flour
3 C milk
1/4 onion, chopped fine
salt & pepper to taste
1/8 t grated nutmeg (optional)
- For the Bolognese: In a large pot, cook onions, garlic, and carrots on medium-high heat until soft and slightly browned, stirring constantly. Once cooked, add beef, breaking up as you go. Cook through. Add ragu sauce and combine. Set aside.
- For the Béchamel: In a medium pot, melt butter and cook onions until soft. Add flour and stir constantly. Add milk gradually and stir quickly and make sure no lumps form. Add salt and pepper and nutmeg and combine. Keep cooking until sauce thickens. Set aside.
- In a 9x13 inch pan, pour a layer of Bolognese sauce on the bottom. Layer with 3 pieces of lasagna noodles. Top with Béchamel and generous amount of cheese. Place 3 more pieces of noodles. Repeat until no noodles are left. I put a combination of Bolognese & Bechamel with left over cheese on the top layer (because Blake insists that we have Bolognese on top).
- Bake at 375° for 50-60 minutes. Pull out of the oven and let cool for 15 minutes before serving.