10-Layer Lasagna Bolognese

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 654, total fat 35 G., saturated fats 17 G., proteins 39 G., carbohydrates 45 G., fiber 4 G., cholesterol 96 mg, sodium 1286 mg, sugar 21 G.

"This lasagna from Italy's Emilia-Romagna region has cured many a troubled soul here in the States. As delicious as the original version is, my layered, vegetable-filled lasagna is carefully crafted to make you enjoy the dish without feeling guilty about the calories," says recipe author Rocco DiSpirito.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 tbsp olive oil + extra for greasing
220 g of ground beef with 20% fat content
20 basil leaves
1.5 tbsp. marinara sauce
1 liter of whole milk
1 tbsp arouruta
1/8 tsp freshly grated nutmeg
2-3 small zucchinis, sliced lengthwise into 0.3cm thick slices.
170 g of Parmesan
110 g no-boil lasagna sheets

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, marinara sauce, pasta lasagna, nutmeg, zucchini, basil, Parmesan cheese

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Season the ground beef with salt and pepper and add it to the pan once the oil begins to smoke. Cook, undisturbed, for about 2 minutes, then break it up with a spoon. Add the basil, then the marinara sauce. Bring the sauce to a simmer and cook until slightly thickened, about 1 minute. Set aside.

Pour 1 tablespoon of milk into a small bowl and stir in the arrowroot. Pour the remaining milk into a small saucepan and bring to a boil over high heat.
Add the arrowroot mixture and stir until the sauce thickens, about 30 seconds. Turn off the heat, add the nutmeg, and stir until smooth. Season with salt and pepper and set aside.
Grease a 20x20 cm baking dish. Spoon some Bolognese sauce and some white sauce into the bottom of the dish. Layer the zucchini slices and grate Parmesan cheese directly over the zucchini to coat.
Lay out one or two layers of lasagna noodles—you can trim the noodles if they don't fit perfectly. Repeat layers until the pan is filled to the brim, for a total of 10 layers. Sprinkle with the remaining Parmesan cheese. Place the pan in the oven and bake until golden brown, about 40 minutes.
Remove the lasagna from the oven, let it rest for at least 5 minutes, then slice and serve. If the lasagna isn't browned enough for your liking, turn the oven to broil for a few minutes toward the end of baking to give it a light toast.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Casseroles / Pasta / / Food Network - recipes / Italian cuisine