Recipe by Mole
I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it.
Top Review by swissms
This was very good! I had some leftover homemade bolognese sauce so quickly made some homemade bechamel sauce, threw it all together and had an excellent lasagne al forno. I did not pre-boil my pasta and it turned out fine. Thanks for sharing!
- 2 tablespoons butter
- 24 ounces flat lasagna noodles
- 8 cups bolognese sauce
- 4 cups bechamel sauce
- 2 cups parmigiano-reggiano cheese
Directions See How It's Made
- Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
- Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
- Arrange pasta into single layer in pan, cutting and patching to fit as needed.
- Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
- Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
- Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
- Bake at 350 degrees until hot and bubbly, about 50 minutes.
- Let rest about 15 minutes before serving.
- Serve with any remaining bolognese on the side.