Lasagna Bolognese with Bechamel Sauce

scratchpantry.com

Jody Newman

subheading: For the Bolognese Sauce:

2 tablespoons oil

2 carrots, peeled and very finely minced

2 celery, very finely minced

1 large onion, very finely minced

5 garlic cloves, finely minced

1 pound italian sausages

1 pound ground beef

2 teaspoons non-iodized salt

2 teaspoons pepper

2 tablespoons tomato paste

1 cup dry red wine

3 14.5 ounces crushed tomatoes, cans

1 tablespoon dried basil

1 cup heavy cream

subheading: For the Bechamel Sauce:

1 cup butter

1 cup all-purpose flour

1⁄2 teaspoon fresh ground nutmeg

1 teaspoon white pepper

1 teaspoon salt

4 1⁄2 cups whole milk

1 1⁄2 cups parmesan cheese, grated

1 pound no boil lasagna noodles

Directions at scratchpantry.com

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