Refire Kitchen Signature Lasagne BologneseRecipe by Chef Heidi Fink

Directions

1. Bolognese: In a large pot, sauté beef and italian sausage on medium high heat until fully cooked. Try to break down the meat as much as possible with spatula as it cooks to keep the sauce consistency as smooth as possible
2. Meanwhile, place onions, carrots, celery and bacon to a food processor and blend all ingredients until mixed into a smooth uniform consistency. Keep the bacon as cold as possible before blending for best results.
3. Heat a skillet over medium high heat. Add the bacon mixture and saute until vegetables have softened and bacon fat is rendered.
4. Add garlic, herbs, chili, salt & pepper and saute for a minute or two, until fragrant.
5. Add this mixture to the sautéed ground beef/italian sausage mix.
6. Add tomato paste, tomato sauce, and beef stock, and simmer on low for 20-25 minutes.
7. Add parsley, sugar, and cream, stir well, remove from heat and set aside to cool. Taste to adjust seasoning. TIP: this sauce can be made a day or two ahead.
8. Bechamel: In a small pot, heat milk on low heat until almost simmering. Meanwhile, melt butter in a separate pot and sauté onion until soft but without colour.
9. Add flour and stir into butter to form a roux (smooth paste). Add heated milk and whisk vigorously until mix is smooth. Keep on low heat until thickened.
10. Add white wine and cook for 3-4 minutes.
11. Take mixture off heat and whisk in grated Parmesan cheese. taste to adjust seasoning. TIP: This sauce can be made a day or two ahead.
12. Lasagna build: Preheat oven to 375 degrees. In an 8 x 12 inch casserole pan, spread out 1/3 of the bolognese. Lay out lasagne noodles to cover. Add another 1/3 of the bolognese, followed by a generous layer of fresh spinach. Cover with all of the bechamel and half of the mozzarella.
13. Lay on another layer of lasagne noodles, followed by the rest of the bolognese. Cover with the remaining mozzarella. Then top with grated parmesan and fresh chopped parsley.
14. Cover tightly with foil. Bake covered for 30 minutes. Remove foil and continue to bake uncovered for 15-30 minutes until internal temperature of 165 degrees, lasagna is bubbling and cheese is just starting to brown.
15. When it’s ready, run your knife around the edges right away and cut the lasagna into portions. Let stand for 5 to 10 minutes and then serve. Enjoy!