This classic lasagna might be small, but it packs big flavor. A slow-cooked meaty sauce, quick-cooking noodles, creamy mornay sauce and salty Parmesan are showcased in this hearty meal.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ounce pancetta, cut into small pieces
- 6 ounces meatball mix
- Kosher salt and freshly ground black pepper
- 1 small carrot, peeled and grated
- 1 small onion, finely chopped
- 1 celery stalk, grated
- 2 medium cloves garlic, chopped
- 1 cup milk
- One 15-ounce can crushed tomatoes
- Pinch allspice
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/3 cup grated Parmesan
- Pinch nutmeg
- Kosher salt and freshly ground black pepper
- 8 no-boil lasagna noodles, broken in half
Instructions
- Preheat the oven to 425 degrees F.
- For the Bolognese: Heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until softened and browned, 2 to 3 minutes. Add the meatball mix with a teaspoon of salt and some pepper. Cook until the meat is no longer pink and has started to crisp up, about 5 minutes. Add the carrots, onions, celery, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just start to soften, 3 to 4 minutes. Add the milk, increase the heat to cook down the milk a bit, then add the allspice and tomatoes and stir to combine. Reduce the heat to a simmer and cook until creamy and thickened, 10 to 15 minutes.
- Meanwhile, for the Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until a wet sand consistency is formed and smells lightly toasted. Pour in the milk, whisking constantly until thickened and there is no longer a flour taste, about 5 minutes. Add the Parmesan, nutmeg and a few grinds of pepper and whisk until melted and smooth. Season with salt. Remove from the heat until ready to use. (If a film forms on top, whisk vigorously to incorporate it back into the sauce.)
- To build the lasagna: Add about 1/4 cup of the Bolognese sauce to a 6-inch oven-safe skillet. Layer 3 lasagna noodle halves on the bottom of the skillet and top with about 1/2 cup of sauce. Repeat until all the noodles have been used. Spoon a final layer sauce on top, then pour over the Mornay sauce being sure to leave a border around the edges. Place the pan on a baking sheet and bake until the noodles are softened and the Mornay sauce is slightly puffed and turning a golden brown, about 15 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 229 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 25 mg |
| Sodium | 367 mg |
Reviews
Excellent recipe! I don’t understand why a person would not say it had any flavor!!! Definitely need to listen when he says to add salt and pepper through out when cooking! I also used a marinara sauce instead of just a can of tomatoes. Maybe that bought more flavor
Flavorless! Will never make again!
This was nothing short of delicious! My husband said he thinks this is the best ever. The Mornay sauce is what does it. Definitely make!!!
Wife and I thoroughly enjoyed this recipe!
This is definitely going to be our new go to lasagna – thank you for sharing!
This is definitely going to be our new go to lasagna – thank you for sharing!