Skip to main content

Recipes Nugget Markets Signature Recipes

Braised Chuck Bolognese Lasagna

Prep time
30 minutes PT30M
Cook time
4–5 hours PT4–5H
Yield
8 servings
Difficulty
2 out of 5 on the difficulty scale
Braised Chuck Bolognese Lasagna Nugget Markets signature recipes

The homemade Bolognese in this sumptuous lasagna may take a while to cook, but the final product is well worth the wait!

Ingredients

Braised Chuck Bolognese:

  • 4 tablespoons olive oil, divided
  • 4 pounds beef chuck, cut into 2-inch cubes
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon chopped Italian parsley
  • 2 yellow onions, medium-diced
  • 2 medium carrots, medium-diced
  • 4 stalks celery, medium-diced
  • 1 leek (white part only), sliced
  • 3 cloves garlic, minced
  • 2 quarts beef broth
  • 2 cartons (26.46 ounces each) chopped tomatoes
  • Kosher salt, to taste
  • Cracked black pepper, to taste

Mornay Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 ounces Gruyère cheese, shredded

Lasagna:

  • 4 pounds braised chuck Bolognese
  • 2 boxes (9 ounces each) no-boil lasagna noodles
  • 1 pound mozzarella, grated
  • 15 ounces ricotta cheese
  • 1 pound Mornay sauce
  • 1 tablespoon chopped Italian parsley, for garnish (optional)

Preparation

For the Bolognese, heat 2 tablespoons olive oil in a large soup pot over high heat, then add the beef chuck and sear until well browned. Add remaining olive oil, herbs, and vegetables, then sauté until onions are translucent, about 5 minutes. Deglaze with beef broth, then add tomatoes. Simmer for 3–4 hours, then season to taste with salt and pepper.

To make the Mornay sauce, melt the butter with the flour in a small sauce pot. Whisk in the milk and bring to a simmer. Let simmer for 5 minutes, then remove from heat. Add the Gruyère and whisk until smooth, then reserve.

Preheat oven to 350°F.

For the lasagna, place a layer of Bolognese sauce in a 9x13-inch baking dish. Cover with pasta sheets, then completely cover them with another layer of sauce. Cover liberally with mozzarella, place 1 teaspoon of ricotta every 2 inches, then layer on 4 ounces Mornay sauce. Repeat this process four times, then finish the top layer with just Bolognese and mozzarella.

Cover lasagna and bake for 45 minutes. Uncover and bake for 15 minutes, or until the top is golden brown. Garnish with parsley before serving, if desired.