Homemade Lasagna w/ Bolognese Sauce

I got a wild hair and decided to make this lasagna completely from scratch including the pasta noodles and ricotta cheese.  It was quite delicious. For the most part it was pretty easy but was a little time consuming so I recommend making the sauce the day before making the lasagna.  Of course you don't have to make homemade noodles or ricotta.

Serves 8-10

1 package lasagna noodles (or homemade lasagna noodles - click on the link for the recipe)
Italian Sausage Bolognese (click on the link for the recipe)
Bechamel Sauce (see below)
Ricotta cheese (click on the link for the recipe)
Parmigiano-Reggiano, grated
Mozzarella Cheese, grated
Parsley, freshly chopped


To make the Bechamel: 
5 tablespoons unsalted butter
4 tablespoons flour
3 cups whole milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir with a wooden spoon until smooth. Over medium heat, cook mixture until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Whisk milk into butter mixture 1 cup at a time, whisking continuously until very smooth. Bring mixture to a boil. Cook 10 minutes and remove from heat. Sauce should coat the back of a spoon and hold its edge when you run a finger through the middle. Season with salt and nutmeg and set aside.


To assemble the Lasagna:
Preheat over to 350.

Cook 15-20 lasagna noodles in salted, boiling water, until tender. Remove from heat and shock in an ice bath. Remove noodles and layer between sheets of paper towels to dry.

In a 13x9 inch baking pan, start by adding the bolognese to the bottom of the pan, then noodles, followed by bechamel, ricotta, parmigiano-reggiano and mozzarella. Repeat process until all noodles have been used. Top noodles with bolognese sauce and additional parmigiano-reggiano and mozzarella.

Bake in oven for about 45 minutes or until sauces are bubbling and the lasagna is browned on the top and the edges. Top with some fresh chopped parsley.

Let lasagna rest for about 10-15 minutes before cutting and serving.