Update my dinner status, I'm making this tonight.
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Servings: 0 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 400 degrees with rack in the center.
For the meat sauce:
Brown meats in a large saute pan over medium-high heat; Spoon off as much of the fat as possible. Add onion, garlic, tomato paste, and seasonings. Stir in crushed tomatoes, diced tomatoes, beef broth, balsamic vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
For the bechamel:
Saute onion, cayenne and nutmeg in melted butter over medium heat; cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Whisk in chopped spinach and egg.
Boil pasta sheets until pliable, 1 minute, then arrange in single layers on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil. Coat a 9x13x3" casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across bottom. Keep layering in this manner until all the pastais used. Spread the last pasta layer with the reserved bechamel then sprinkle with Parmesan. Bake lasagna, uncovered, until hot, bubbly, and browned. Let rest 20-30 minutes before cutting to set the fillings.
