Lasagna Bolognese in a Roaster

Weekend lasagna is always a win - a hearty, comforting meal everyone can share and enjoy together. And with a roaster, you can make it all in one pan and bring it straight to the table.

Ingredients

Bolognese Sauce

• 1 Large onion diced
• 1 Celery stalk diced
• 1 Medium sized sarrot diced
• 1 lb. of ground beef
• 1 lb. of ground pork
• 4 oz of diced pancetta (or thick cut bacon)
• 4 cloves of garlic sliced thin
• 1/2 cup red wine
• 1 - 28 oz can of whole peeled San Marzano tomatoes
• 3 cups of beef stock plus 1 cup for assembly if needed
• 1 cup whole milk
• Salt and pepper to taste

For Lasagna Assembly

• Bechamel Sauce
• Lasagna sheet pasta - 2 pounds
• 2 cups grated parmesan cheese, plus 1/4 cup for top
• 1 cup shredded fresh mozzarella, drained
• Parsley for garnish

Directions

Bolognese: Best if done the day before

1. In an All-Clad Dutch oven or Stock Pot heat two tablespoons of neutral oil over medium low heat. When hot add the carrot, celery, and onions. Sauté for 6-8 minutes or until the onions are translucent. And softened.
2. Turn the heat to medium and add the beef, pork, and pancetta to the pot. Breaking up the meat cook for 15 minutes or until the moisture is almost completely absorbed. And the meat is browned. Season with salt and pepper to taste.
3. Add the tomato paste and garlic and combine completely. Continue to cook for an additional 2 to 3 minutes or until the mixture has darkened. And is very fragrant.
4. Pour the wine into the pot and deglaze the pan scraping up all those bits of flavor from the bottom. Cook for an additional 2 to 3 minutes or until most of the wine has also evaporated.
5. Pour in the milk and stir to combine. Bring to a boil and reduce the heat and allow to simmer for roughly 8 to 10 minutes. Add the tomatoes and stock. Break up the tomatoes releasing their juices. Stir to combine bring to a boil again. Reduce the heat to low and barely simmer for roughly 2/12 to 3 hours. If the sauce does look dry add 1/2 cup of water to the mixture. And continue to do so until the sauce is no longer dry.
6. Once done, the sauce will be a thickened saucy mixture not overly dry and definitely not too thin. It will have a deep red rich color. Let the sauce cool down and then chill overnight for best results. You can make this sauce up to 2 days ahead of time if needed. It is recommended to let it chill for time for the flavors to come together.

Assembly

1. Preheat your oven to 350 degrees
2. Bring the sauce back up to room temperature prior to assembly. If needed add 1/2 to 1 cup of beef stock and let warm. It will be easier to work with.
3. In your All Clad Stainless steel roaster without the rack, add a layer of the Bolognese sauce roughly 1/2 to 3/4 cup. Then add a layer of the pasta noodles. They will overlap slightly that is ok. Finally add a layer of the bechamel sauce roughly 1/4 to 1/2 cup. Sprinkle with1/4 cup of parmesan cheese.
4. Continue this layering 6-7 more times.
5. Cover the roaster with foil and place into the oven for 40 minutes. Remove from the oven, remove the foil and add the mozzarella cheese and remaining 1/4 cup of parmesan cheese on top. Return to the oven uncovered and cook for an additional 20 minutes or until the cheese on top has browned (not burned) and the edges are crispy with the mixture bubbling.

Pro Tip

This recipe is best if you are using fresh pasta of course. But if you do not want to do so you can use store bought sheets. If you can find the ones in that are refrigerated and do not need to be boiled prior, it will make the recipe much easier to create while keeping the flavors and dish at its best.

If you do not have fresh mozzarella available you can use store bought. You would also save some time here as you will not need to drain the cheese.

RECIPE FROM THE ALL-CLAD KITCHEN