Lasagna Bolognese
Yield
8 servingsPrep
20 minCook
40 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoon |
butter
or margarine |
|
| 1 | dash |
black pepper
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | pound |
lasagna noodles
|
|
| 1 | cup |
milk
|
|
| 1 | x |
bolognese meat sauce
|
* |
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 1 | dash |
black pepper
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 226.8 | g |
lasagna noodles
|
|
| 237 | ml |
milk
|
|
| 1 | x |
bolognese meat sauce
|
* |
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 1.3 | ml |
salt
|
|
Directions
Melt butter in saucepan, blend in flour.
Gradually add milk and cream, stirring until thickened and smooth.
Add salt and pepper.
Cook lasagna noodles in boiling salted water, according to package directions.
Drain, rinse and spread on a damp towel.
Spread a thin layer of bolognese meat sauce in a 13x9 inch baking dish .
Top with a layer of half the lasagna noodles, half the meat sauce, half the white sauce and half the cheese.
Repeat layers.
Bake uncovered at 375 degrees, 35 to 40 minutes, or until mixture is bubbly and top is golden brown.
Let stand 10 minutes.
Cut into squares and serve.
