Yes, Please Lasagna

 

I completely overhauled my Yes, Please, Lasagna recipe because I wanted a more authentic, less thrown-together Christmas Eve meal. I make it all throughout the year—and December for that matter—but certain dishes really do deserve premium ingredients and all the love.

 
 
 
 

Bolognese Elements

3 TABLESPOONS VIRGIN OLIVE OIL OR WHISKWELL™ TEXAS PECAN OIL

3/4 POUND GROUND VEAL OR LAMB

3/4 POUND GROUND BEEF CHUCK

3/4 POUND GROUND PORK

SEA SALT AND FRESHLY-GROUND BLACK PEPPER

5 TABLESPOONS BUTTER

1 YELLOW ONION, DICED

2 CARROTS, PEELED AND FINELY DICED

6 GARLIC CLOVES, MINCED

2 TABLESPOONS TOMATO PASTE

1/2 CUP DRY RED WINE

(2) 28-OUNCE CANS SAN MARZANO WHOLE PEELED TOMATOES

1/2 CUP WHOLE MILK

1/4 CUP FRESH BASIL, CHOPPED

1/4 CUP FRESH OREGANO, CHOPPED

1 TABLESPOON BALSAMIC VINEGAR

2 CUPS PARMIGIANO REGGIANO CHEESE, FINELY GRATED

Bechamel Sauce Elements

7 TABLESPOONS BUTTER

1/4 TABLESPOON +3 TABLESPOONS ALL-PURPOSE FLOUR

6 CUPS WHOLE MILK

1-1/2 CUPS PARMIGIANO REGGIANO CHEESE, GRATED

SEA SALT AND FRESHLY-GROUND BLACK PEPPER

Assembly Elements

VIRGIN OLIVE OIL OR WHISKWELL™ TEXAS PECAN OIL

1 POUND DRIED LASAGNA NOODLES, PARCOOKED FOR 4 MINUTES

12 OUNCES FONTINA CHEESE, SHREDDED

8 OUNCES MOZZARELLA CHEESE, SHREDDED

1/2 CUP PARMIGIANO REGGIANO CHEESE, GRATED

Directions

  1. IN A LARGE POT OVER MEDIUM HEAT, WARM 3 TABLESPOONS OLIVE OR PECAN OIL.

  2. ADD VEAL, BEEF, AND PORK TO THE POT; SEASON WITH SEA SALT AND PEPPER.

  3. COOK THE MEATS AND PORK UNTIL BROWNED.

  4. REMOVE MEAT FROM THE POT, SET ASIDE, AND DRAIN EXCESS FAT.

  5. IN THE SAME POT, ADD AND MELT 5 TABLESPOONS OF UNSALTED BUTTER OVER MEDIUM HEAT.

  6. ADD THE ONIONS AND CARROTS; SAUTÉ UNTIL SOFTENED, ABOUT 8 MINUTES.

  7. ADD THE GARLIC AND COOK UNTIL FRAGRANT, ABOUT 1 MINUTE.

  8. STIR IN TOMATO PASTE, COOKING FOR ONE MINUTE.

  9. DEGLAZE WITH RED WINE; COOK UNTIL MOSTLY EVAPORATED, ABOUT 2 MINUTES.

  10. ADD THE TOMATOES, BREAKING THEM UP WITH A SPOON, AND RETURN THE MEAT TO THE POT.

  11. SEASON THE MIXTURE WITH SEA SALT AND PEPPER; STIR TO COMBINE.

  12. SIMMER ON LOW FOR 1 HOUR, STIRRING OCCASIONALLY.

  13. ADD THE WHOLE MILK, BASIL, OREGANO, AND A SPLASH OF BALSAMIC VINEGAR; STIR TO COMBINE.

  14. STIR IN THE PARMESAN CHEESE; SIMMER ANOTHER 20 MINUTES.

  15. IN A SAUCEPAN OVER MEDIUM HEAT, ADD AND MELT 7 TABLESPOONS BUTTER.

  16. WHISK IN THE FLOUR; COOK, STIRRING CONSTANTLY, UNTIL GOLDEN, ABOUT 2 MINUTES.

  17. GRADUALLY ADD THE MILK, WHISKING CONTINUOUSLY UNTIL THICKENED, ABOUT 10 MINUTES.

  18. STIR IN THE PARMESAN CHEESE; “ SEASON WITH SEA SALT AND PEPPER.

  19. PREHEAT OVEN TO 375°F (191°C).

  20. GREASE A BAKING DISH WITH OLIVE OR PECAN OIL.

  21. SPREAD A LAYER OF BOLOGNESE ON THE BOTTOM OF THE DISH.

  22. LAYER NOODLES, BOLOGNESE, BÉCHAMEL, AND A MIXTURE OF FONTINA AND MOZZARELLA.

  23. REPEAT STEPS 20-21, FINISHING WITH A TOP LAYER OF NOODLES, BÉCHAMEL, AND PARMESAN.

  24. COVER WITH FOIL AND BAKE FOR 25 MINUTES AT 375°F (191°C).

  25. REMOVE FOIL AND BAKE UNTIL GOLDEN AND BUBBLING, 20-25 MINUTES MORE.

  26. REMOVE FROM THE OVEN AND LET IT COOL FOR 15 MINUTES BEFORE SLICING.

 
 

x, Melissa

 
 
Melissa Childress