Lasagna Bolognese with beef and pork

This lasagna Bolognese is brought to you courtesy of Revol
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Lasagna Bolognese with beef and pork. If you don't like this lasagna, you probably don't like your mother; at least, that's what my kids say. I happen to agree; it's delicious and irresistible, so what's not to love? For that reason, I've decided to christen my Revol ovenproof pan with this recipe, which remains a staple in my kitchen.
I make it with a special Bolognese beef and pork sauce  that, modesty aside, is delicious. Add to that a bechamel sauce prepared by stir-frying some onions in the same butter used to make the roux, which I make with cornstarch instead of flour.
To make my life easier, I make the pasticho (what we call lasagna in Venezuela) with a ready-to-bake layer of pasta. It's even easier with my new Revol ceramic mold, which is extremely comfortable not only for its depth (it allows me to make a multilayer lasagna) but because its handles make the food easy to... well, handle!
What I love most about the mold is its square shape (yeah, I know, I'm the square). It's not called a super square baker for nothing: you can take it straight out of the oven to the table.
I also love their functional design; like all other Revol kitchen utensils, the mold is made in a French factory where craftsmen have passed the secret of creating kitchen objects that are tough and stand the test of time from generation to generation.
Without further ado, I share with you all my recipe for lasagna Bolognese with beef and pork.
Lasagna Bolognese with beef and pork | Makes 6 Portions
1 tablespoon of butter to grease the mold
4 cups of bechamel sauce
4 cups of Bolognese beef and pork sauce
8 sheets of ready-to-bake pasta for lasagna (I use Barilla)
¾ cup shredded mozarella cheese
4 tablespoons of parmesan cheese


Preparation
1.   Preheat oven to 350˚F and use a brush to smear butter on the bottom and sides of the pan.
2.   Cover bottom of the pan with a layer of bechamel.
3.   Place down a layer of pasta, followed by a layer of meat sauce and another layer of bechamel Cover with another layer of pasta and repeat the order with the meat and bechamel. Repeat until you top it with another layer of pasta. Coat it with plenty of bechamel. 
4.     Arrange the mozarella and sprinkle the parmesan.
5.     Bake for 20-30 minutes or until the top is lightly browned.
6.     Remove from the oven and let cool for 10-15 minutes before serving.


To learn how to prepare the Bolognese sauce, see the video below:
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