Classic Lasagna with Bolognese & Béchamel Featuring: Sloan Seasonings - Roasted Garlic Salt & OG or Spicy Blend
Ingredients
For the Bolognese Ragù:
2-3 lbs ground beef
4 oz pancetta, diced
1 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1-2 tsp Sloan Roasted Garlic Salt
1-2 tbsp Sloan OG Blend or Spicy Blend
1 can (28 oz) crushed tomatoes
½ cup dry white wine
For the Béchamel Sauce:
4 tosp unsalted butter
¼ cup all-purpose flour
3 cups milk, warm
½-1 tsp Sloan Roasted Garlic Salt
Pinch of nutmeg
For the Lasagna Assembly:
12-15 lasagna noodles, cooked or no-boil
2½-3 cups grated Parmesan cheese
Instructions
1. Make the Bolognese Ragù:
Heat olive oil in a large skillet over medium heat.
Add pancetta and cook until lightly browned.
Add onion, carrots, and celery; sauté until softened (~5-7 minutes).
Add 2-3 bs ground beet and cook until browned.
Stir in Sloan Roasted Garlic Salt and OG or Spicy Blend.
Deglaze with dry white wine and let reduce 2-3 minutes.
Add crushed tomatoes, bring to a simmer, and cook 30-40 minutes, stirring occasionally.
2. Make the Béchamel Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1-2 minutes until lightly golden.
Slowly whisk in warm milk, a little at a time, until smooth and thickened (~5-7 minutes).
Stir in Sloan Roasted Garlic Salt and nutmeg. Taste and adjust seasoning.
3. Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of Bolognese in a 9x13 inch baking dish.
Layer noodles over sauce, then Bolognese, béchamel, and a generous sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with béchamel and Parmesan on top.
4. Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15-20 minutes until top is golden and bubbly.
Let rest 10-15 minutes before slicing.
Tips:
Using all Parmesan gives a nutty, rich flavor that pairs perfectly with Sloan Seasonings.