Instructions

Bolognese:

1. Mince the garlic with a pinch of salt, then rub it with a knife to make a paste.
2. Grate the carrot and finely dice the onion.
3. Heat olive oil in a saucepan over medium heat. Sauté the garlic, carrot, and onion until they begin to caramelize (light brown but not dark).
4. Add the ground beef, tomato paste, and crushed tomatoes to the pan. Cook until the mixture is well combined.
5. Add beef stock and chili flakes, bring to a boil, then reduce heat and simmer for 15 minutes, stirring every 3-5 minutes.
6. Once the sauce has thickened, add half of the milk, reduce, then add the remaining milk and continue to reduce. Season with salt and pepper to taste.
7. Let the Bolognese cool.

Béchamel:

1. Melt butter in a saucepan over medium-low heat.
2. Add flour, whisking constantly, until the mixture forms a roux (smooth paste).
3. Gradually whisk in milk, 1 cup at a time, until the sauce is smooth.
4. Season with salt, grated nutmeg, and black pepper.

Spinach Layer:

1. Cook the frozen spinach in a pot over medium heat until thawed.
2. Add fresh basil, cover, and let it steam for 3-5 minutes.
3. Strain the spinach mixture, pressing out excess water.
4. Transfer to a bowl and season with olive oil and salt.

Lasagna Assembly:

1. Preheat oven to 350°F. Line a 14x4x4-inch Pullman loaf pan with parchment paper and spray with oil.
2. Spread 3 tablespoons of passata at the bottom of the pan, then layer with:
   • A lasagna sheet
   • Bolognese layer
   • Parmesan and mozzarella
   • Another lasagna sheet
   • Béchamel layer
   • Spinach layer
3. Repeat until the pan is filled, ending with a final layer of passata topped with mozzarella and Parmesan.
4. Cover the pan with the lid and bake for 35 minutes, then remove the lid and bake for an additional 10-12 minutes to crisp the top.
5. Remove from oven, let cool, then refrigerate overnight.

Final Bake & Presentation:

1. Tip the loaf pan upside-down, carefully remove the lasagna, peel away the parchment, and slice into layers.
2. Place slices on a sheet pan, top with more cheese and sauce, and bake at 350°F for 10-15 minutes or until the cheese is melted. Enjoy!

chefs notes

• Plan Ahead: This recipe is a labor of love. Prep the Bolognese, béchamel, and spinach layers ahead of time to make assembly easier.
• Layering Tip: Keep each layer thin and consistent to achieve the iconic “stacked” look and texture.
• Overnight Chill: Refrigerating the lasagna overnight is key for setting the layers and making it easier to slice.
• Presentation: Carefully slice the lasagna into even pieces for the best presentation.
• Cheese Choices: While mozzarella and Parmesan are classic, you can swap in Gruyère or Fontina for a richer flavor.
• Spinach Prep: Squeeze as much water as possible from the spinach to prevent soggy layers.
• Final Bake: The last bake with extra cheese ensures that melty, golden crust we all love—don’t skip it!
• Ambitious? Scale up to a full 500 layers for the ultimate lasagna experience—it’s perfect for a party or a special occasion!