Lasagna with Béchamel (No Ricotta)

carolbeecooks.com

Seratl

subheading: Beef & Italian Sausage Ragu:

2 tbsp Butter

2 tbsp Extra Virgin Olive Oil

1 Yellow Onion finely chopped

1 cup Carrots finely chopped (about 2 carrots)

1 cup Celery finely chopped (about 2 stalks)

4 cloves Garlic minced

1 lb Ground Beef I used 93% lean

1 lb Ground Hot Italian Pork Sausage can also use mild

1 tsp Salt divided

½ tsp Black Pepper divided

1 cup Whole Milk

¼ tsp Nutmeg

2 Bay Leaf

½ cup White Wine dry

6 oz Tomato Paste

28 oz San Marzano Whole Peeled Tomatoes 1 can

1 cup Water

1 tsp Dried Basil

1 tsp Dried Oregano

subheading: Béchamel Sauce:

6 tbsp Butter

¾ cup All Purpose Flour

6 cups Milk I used 2%

1 tsp Salt

½ tsp Black Pepper

¼ tsp Nutmeg

Other

12 Lasagna Sheets I used no boil lasagna sheets and used 4 sheets per layer; see note

8 oz Mozzarella Cheese freshly grated; I used whole-milk mozzarella

¼ cup Parmesan Cheese freshly grated; optional (to serve)

2 tbsp Fresh Parsley finely chopped; optional (to serve)

2 tbsp Fresh Basil finely chopped; optional (to serve)

Directions at carolbeecooks.com

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