Neapolitan Lasagna Al Forno #rsc

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 large red bell pepper, seeded and diced
• 1 medium zucchini, chopped
• 1 large carrot, peeled and chopped
• 2 slices lean bacon, diced
• 1 lb ground beef round (90/10% lean to fat ratio)
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/4 cups whole milk
• 3/4 cup ricotta cheese
• salt & freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 8 ounces no-boil lasagna noodles (12 sheets)
• 2 cups marinara sauce
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon dried oregano
• reynolds wrap foil

Recipe

• 1 heat the oil in a large saucepan over medium heat. add the onion, celery, carrot, red pepper, zucchini, and bacon and cook for 5 minutes, until softened. add the beef and cook, breaking up with a spoon, about 10 minutes, until browned.
• 2 add the marinara sauce and oregano. bring to a boil, reduce heat to low, and simmer for 5 minutes.
• 3 meanwhile, make the sauce. melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute. whisk in the milk. cook, whisking often, until the sauce boils. stir in the ricotta cheese and season with salt and pepper if desired and nutmeg. remove from heat.
• 4 preheat the oven to 375 degrees. line a large rectangular (9 x 13 in) baking dish with heavy-duty reynolds foil, leaving a little overhand on all four sides. spread 1/4 cup of the sauce on the bottom. arrange 3 lasagna sheets in the dish and top with one third of the ragu and 1/2 cup of the sauce. repeat layers twice more. top with 3 lasagna sheets, the remaining sauce, and the parmesan cheese.
• 5 bake for 45 minutes, until the top is golden and bubbling. let stand 10 minutes, then serve hot.