Less-Meat Bolognese Lasagna

602

My take on a classic Bolognese lasagna with bechamel sauce, made with my less-meat Bolognese sauce and ringing in at 602 kcal.

Ingredients

Preheat your oven to 380 degrees
Have you half batch of Less-Meat Bolognese sauce ready.
Let’s make the Bechamel Sauce: Melt the butter in a saucepan, then add the flour. Mix and let simmer on medium low heat for about 2 minutes. Slowly pour in half the milk and whisk, cooking until thickened, then repeat with the rest of the milk. Add the salt and nutmeg and cook until creamy and thick. Taste and adjust seasoning, adding more salt if needed or black pepper if desired. Set aside.
Time to assemble our layers! In a 9×13 baking dish, spread about 2-3 tablespoons of your bechamel sauce, to cover the bottom.
Take a cup of mozzarella and mix it in a bowl with your shredded parmesan cheese.
Add about a cup or so of water to your sauce so that it loosens a bit, you want it juicy so it cooks your lasagna noodles.
Layer ¼ of your lasagna noodles over the sauce, then spoon ¼ of your bolognese sauce. Pour ¼ of your bechamel sauce over this and spread over the bolognese. Top with ⅓ of your mixed cheese bowl.
Repeat these layers 4 times, with two adjustments: On your second layer, after the cheese, add half your parsley. On the very last cheese layer, use the remaining full 1.5 cups of mozzarella.
Bake your lasagna, covered with foil, for 40 minutes. Remove the foil and continue baking until the cheese is melted and browning. Let rest for at least 10 minutes before serving. Serve with the remaining parsley