6-Hour Lasagna

6-Hour Lasagna

4.4(22)

You might ask yourself, “Is it really worth spending all day to make lasagna?” If you use this recipe, the answer is yes! It all starts with a decadent bolognese sauce that simmers for hours. While the sauce cooks, you’ll make homemade lasagna noodle sheets and a rich béchamel sauce. Layer everything together, top with fresh mozzarella cheese, and bake until melted and bubbling.

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

Bolognese

  • 1 tablespoon olive oil
  • 4 oz pancetta (120 g), small diced
  • 1 medium yellow onion, small diced
  • 1 medium carrot, small diced
  • 1 celery, small diced
  • 3 sprigs fresh thyme, leaves picked
  • 3 cloves garlic, minced
  • ½ lb ground pork (225 g)
  • ground beef
  • 2 teaspoons kosher salt
  • 1 cup dry white wine (240 mL)
  • 56 oz whole peeled tomato, crushed with your hands
  • 1 cup whole milk (240 mL), room temperature
  • 1 cup chicken stock (240 mL)

Fresh Pasta

  • 4 ½ cups all-purpose flour (560 g), plus more for dusting
  • 1 ½ teaspoons kosher salt, plus more for boiling
  • 6 large eggs, room temperature
  • 1 tablespoon water, if needed
  • olive oil, for greasing

Béchamel

  • 1 stick unsalted butter
  • ½ cup all-purpose flour (65 g)
  • 4 cups whole milk (960 mL), room temperature
  • ⅛ teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt

Assembly

  • 1 cup freshly grated parmesan cheese (125 g)
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • 4 oz fresh mozzarella cheese (120 g), torn into small pieces
  • torn fresh basil, for garnish

Nutrition Info

  • Calories 1351
  • Fat 66g
  • Carbs 117g
  • Fiber 6g
  • Sugar 18g
  • Protein 63g

How to Make It

1. Step
Make the bolognese: Heat the olive oil in a large pot over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5–7 minutes. Remove the pancetta from the pot with a slotted spoon and transfer to a small bowl, leaving the rendered fat behind.
2. Step
Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook until softened, 5–7 minutes. Add the thyme leaves and garlic and sauté until fragrant, about 1 minute.
3. Step
Add the ground pork and beef and season with 2 teaspoons of salt. Use the spoon to break up the meat into very small pieces. Cook until no longer pink, about 5 minutes. Drain any excess fat from the pot, then return to the heat.
4. Step
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid is reduced by half, 4–5 minutes.
5. Step
Add the crushed tomatoes, milk, chicken stock, and cooked pancetta. Bring to a boil, then reduce the heat to low and simmer for 3 hours, until the sauce has thickened.
6. Step
Meanwhile, make the pasta dough: Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 10 seconds, just until evenly combined. Add the eggs and mix on medium speed until the dough is smooth and elastic, about 5 minutes. If the dough seems too dry, add 1 tablespoon of water to help bring it together.
7. Step
Wrap the dough in plastic wrap and let it rest for at least 1 hour, until the dough does not bounce back when pressed.
8. Step
Bring a large pot of salted water to a boil. Dust a baking sheet with flour and grease another with olive oil.
9. Step
After the dough has rested, cut into 6 equal pieces. Cover with plastic wrap to prevent it from drying out.
10. Step
Set the pasta machine to the widest setting. Flatten a dough portion slightly and gently feed through the machine. Continue running through the machine, gradually working down to smaller settings, until the dough is ¹⁄₁₆ inch thick. Lay on the baking sheet dusted with flour and repeat with the remaining dough. Cut the noodles crosswise into 8-inch-long rectangles.
11. Step
Cook the lasagna noodles in the boiling water until just tender, 30–60 seconds. Remove from water and lay on the oiled baking sheet.
12. Step
Make the béchamel: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly to prevent lumps from forming, for about 3 minutes, until the raw flour taste has cooked out but the roux has not browned. Slowly pour in the milk and whisk until evenly incorporated. Whisk in the nutmeg and salt. Bring to a low simmer and cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, 8–10 minutes. Remove the pot from the heat and let the sauce cool to room temperature.
13. Step
Assemble the lasagna: Preheat the oven to 350°F (180°C).
14. Step
Spread ½ cup of the bolognese on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Top with another ½ cup of bolognese and sprinkle with 2 tablespoons of Parmesan. Add another layer of noodles and top with about ⅓ cup of béchamel and about ¼ cup of shredded mozzarella. Repeat to make 4 more layers, ending with a layer of lasagna noodles. Spread 1 cup of bolognese over the noodles. Top with the fresh mozzarella and ¼ cup Parmesan cheese.
15. Step
Cover the baking dish with foil and place on a rimmed baking sheet. Bake for 30 minutes, then remove the foil and cook for another 25–30 minutes, until the cheese is melted and bubbling. Remove from the oven and let sit for 20 minutes.
16. Step
Garnish the lasagna with torn fresh basil, then serve with remaining bolognese sauce.
17. Step
Enjoy!

Tags

High-FiberHigh-ProteinOven MittsBaking PanWhiskMixing BowlDate NightDinnerOvenBakeSpecial OccasionComfort FoodBig BatchItalianAmerican

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