Food Network Lasagna Bolognese Recipes

LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Butter a small (approximately 8-by-10-inch) baking dish. Spread a thin film of the Besciamella Sauce on the bottom of the pan. Cover with a fresh pasta sheet, about 1 cup of the Ragu and about 1/2 cup more of the Besciamella. Lightly cover the surface with some of the grated cheese. Repeat this layering process until all of the pasta is used. Bake the lasagna uncovered, rotating once halfway through, 40 to 45 minutes. Allow to cool 1 hour, cut and serve.
• Warm the milk and bay leaf over medium-high heat until just below a boil. Melt the butter over medium heat in another saucepot. When the butter is fully melted and begins to bubble rapidly, add the flour and whisk until fully incorporated. Continue to cook over medium heat until a smooth, blond-colored paste is formed, 4 to 5 minutes. Add about half of the scalded milk to the butter and flour paste, whisking constantly. Once it is fully incorporated, add the thickened milk mixture back into the remainder of the scalding milk, whisking continuously to avoid lumps. Reduce the heat to medium-low and cook until the sauce comes to gentle boil and is fully thickened. Season with the salt and nutmeg, whisk to combine and strain through a fine mesh strainer. Cover the surface of the besciamella with plastic wrap to prevent a skin from forming and allow to cool to room temperature.
• Place the garlic, celery, onions and carrots in a food processor and process until very finely chopped. Add the oil and butter to a heavy-bottomed pot over medium heat. When the butter is melted, add the mortadella and pancetta and cook until the fat renders and the meats begin to brown slightly. Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
• Add the ground beef and pork, breaking apart as much as possible. Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked and begins to brown lightly on the bottom, about 30 minutes. Deglaze with the white wine and allow the liquid to reduce by half. Add the broth, cream and tomato puree. Bring to a simmer and reduce the heat to maintain a gentle simmer. Let the ragu cook 3 to 4 hours, stirring occasionally. Taste for seasoning and adjust, if necessary. Allow to cool, ideally overnight, to allow the flavors to develop.

BOLOGNESE LASAGNE

Steps:

• For the Bolognese ragu: Preheat the oven to 300 degrees F. Smear 1 tablespoon butter in an even layer over the bottom and sides of a Dutch oven. Set aside.
• In a large skillet over medium heat, render the bacon until cooked through but not crisp, 5 to 7 minutes. Transfer the bacon to a paper towel and pour off all but 1 tablespoon of the bacon fat from the skillet. Add the remaining 1 tablespoon butter and melt over medium heat. Add the garlic, celery, carrots and onion and saute until the onion is translucent and the vegetables are softened, about 8 minutes. Transfer the vegetables to the Dutch oven.
• Add the oil to the skillet and add the beef. Cook the meat, breaking it apart with a wooden spoon, until uniformly brown, about 15 minutes. Transfer the beef and bacon to the Dutch oven and pour in the chicken stock, wine and tomato puree. Transfer to the oven and cook, stirring occasionally, for 3 to 4 hours.
• If there is a large amount of fat on top of the sauce, skim it off with a large spoon. Stir in the cream and Parmigiano-Reggiano. Taste for seasoning, adding salt and pepper if needed.
• For the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the flour, whisking for a minute. Add the milk and cream and cook, whisking, until the mixture thickens, 5 to 10 minutes. (The process goes more quickly if you warm the milk and cream beforehand.) Add salt and pepper to taste. Remove from the heat, add the fontina and nutmeg and whisk to combine.
• For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish along the bottom and sides.
• Spread a thin layer of the ragu sauce on the bottom of the baking dish and top with a single layer of noodles. Top with another layer of the ragu sauce. Spoon a thin layer of the cheese sauce over the ragu in the baking dish. Top with a second layer of noodles and continue layering with the ragu, cheese sauce and noodles until you've finished the noodles and reached the top. Finish with a last layer of ragu and cheese sauce and top with the Parmigiano-Reggiano. Bake until bubbling, 30 to 35 minutes.

LASAGNA BOLOGNESE

Steps:

• In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes. Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil. Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste. Place plastic wrap on the surface of the sauce and set aside until ready to assemble the lasagna. (The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna. )
• Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. Drain. Spread the noodles out and layer between pieces of plastic wrap. Set aside.
• Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish.
• Cover the bottom of the pan with a layer of noodles. Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce and 3 tablespoons of the cheese. Repeat to make 3 more layers ending with the remaining meat sauce, white sauce, and cheese. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from the oven and set aside for 10 minutes to firm up before serving.
• In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
• Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese.

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

SIMPLE BOLOGNESE

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

LASAGNA BOLOGNESE

Steps:

• In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes. Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil. Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste. Place plastic wrap on the surface of the sauce and set aside until ready to assemble the lasagna. (The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna. )
• Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. Drain. Spread the noodles out and layer between pieces of plastic wrap. Set aside.
• Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish.
• Cover the bottom of the pan with a layer of noodles. Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce and 3 tablespoons of the cheese. Repeat to make 3 more layers ending with the remaining meat sauce, white sauce, and cheese. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from the oven and set aside for 10 minutes to firm up before serving.
• In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
• Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese.

MEATY LASAGNA BOLOGNESE

Steps:

• Preheat oven to 375°.
• In a dutch oven, cook ground beef, sausage, pancetta, onion, carrots, celery, and garlic over med-high heat until meat is brown and vegetables are tender; drain off fat.
• Stir in milk; simmer, uncovered, until milk is nearly evaporated.
• Stir in wine and broth; simmer, uncovered until liquid is nearly evaporated.
• Stir in crushed tomatoes, tomato paste, sage, parsley, pepper, salt, and crushed red pepper; taste for seasoning and adjust.
• In a bowl, combine the mozzarella and parmesan cheese.
• To assemble, spread 1/3 of the meat sauce over the bottom of an ungreased 3-quart rectangular baking dish.
• Sprinkle with 1/4 of the cheese mixture; top with 4 noodles.
• Repeat layering meat sauce, cheese, mixture, and noodles two times.
• Spread the Alfredo sauce evenly over the noodles; cover dish with foil.
• Bake for 40 minutes; sprinkle with the remaining cheese mixture.
• Bake, uncovered, about 10 minutes or until heated through.
• Let stand for 15 minutes before serving.

SUSAN'S DELICIOUS LASAGNA BOLOGNESE

Steps:

• First make the Bolognese Sauce:.
• Brown and drain grease from the ground beef, ground pork and sausage in a large saute pan. Break up all lumps with spoon.
• Add in 2 T butter and 1 T olive oil and saute the onions, garlic, carrots and celery until softened. Add salt and pepper to taste.
• Add the wine and stir and then simmer for 5 minutes, or until reduced.
• Add the tomatoes and 1 cup of beef stock and bring to a boil. Stir the sauce well, then lower heat and half cover pan with lid and simmer gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed.
• Pour the cream into the sauce, stir well to mix, then simmer without lid for 30 minutes, stirring frequently.
• AT THIS STAGE -- YOU CAN SERVE THIS OVER THICK PASTA. FOR LASAGNA BOLOGNESE -- CONTINUE WITH RECIPE.
• Preheat oven to 375. If the bolognese sauce is cold, reheat it. Stir in enough stock to make it runny, if necessary.
• Make the white sauce by melting 1/4 cup butter in a medium saucepan. Add the flour and cook, stirring for 1-2 minutes. Add the hot milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from heat.
• Spread 1/3 of Bolognese sauce over the bottom of a 9x13 baking dish.
• Cover the Bolognese sauce in the base of the dish with 1/4 white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated Parmesan over the top.
• Bake for 40-45 minutes or until the pasta feels tender when pierced with a fork. Let stand for 20 minutes before serving.

LASAGNA BOLOGNESE

Steps:

• Egg Pasta: Combine eggs and flour in mixer. Press through pasta maker to desired thickness.
• Bolognese Sauce: Heat the butter and oil in a heavy sauce pan over medium heat. Add the chopped vegetables and sauté until softened. Add the ground beef and chopped meats. Cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom of the sauce pan. Add the wine to the pan and let evaporate, stirring up the browned bits. Add the tomatoes and simmer for around 30 minutes. Season to taste, add ½ cup broth. Cover and simmer another 45 minutes, adding the remaining broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to lighten the color in the last 5 minutes of cooking. Remove from heat.
• Bechamel Sauce: Melt the butter in a saucepan add the flour and cook for a minute or two. Do not let brown. Slowly add the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens. Season with salt, white pepper and a dash of nutmeg. Set aside to cool, placing a greased piece of plastic wrap on top to prevent film from forming.
• Pasta: Bring a large pot of salted water to a full boil. Cook the pasta sheets for 10 seconds only, immediately submerge in cold water. Drain.
• To Prepare Lasagne: Pour in a little of the meat sauce into a 9 x 13 baking pan. Layer noodles along the bottom. Spread one layer of the meat sauce, than another layer of noodles. Spread a layer of béchamel over the noodles then sprinkle with a little of the mozzarella and parmesan cheese. Continue in the manner until all the noodles are used, topping the dish with the final layer of béchamel layer and cheese. Dot the top with butter and bake in a 375 degree oven for about 40 minutes or until bubbling and lightly browned.

LASAGNA BOLOGNESE

Steps:

• adjust oven rack to middle position and heat to 375 degrees.
• Sauce:.
• heat oil in large Dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
• add onion and cook until softened, not browned. about 2 minutes. Add garlic and cook until fragrant. about 2 minutes.
• Increase heat to medium-high and add meat and1/2 tps each of salt and pepper. Cook: breaking the meat into small pieces with a wooden spoon, until the meat looses it's raw color but is not brown. About 4 minutes.
• add cream and simmer until liquid evaporates. About 4 minutes.
• Add puréed and drained diced tomatoes and bring to a simmer; reduce heat to low and simmer slowly until blended, about 3 minutes. Set aside.
• Layering:.
• Mix Ricotta, 1 cup Parmesan, basil, egg, 1/2 tps each salt and pepper with a fork until well combined.
• smear the bottom of a 9x13 baking dish with 1/4 - 1/3 cup sauce. (being careful to not get large chunks of meat) Add mushrooms to remaining sauce.
• place 3 noodles in dish to create the first layer. Drop 3 TBS of ricotta mixture on each noodle and level.
• Sprinkle the layer evenly with 1 cup of shredded Mozzarella. Spoon 1 1/2 cups sauce evenly over the cheese.
• Repeat the layering of noodles, ricotta, cheese and sauce 2 more times.
• Place the last 3 noodles on top, spread the remaining sauce evenly, sprinkle with remaining 1 cup mozzarella and then 1/4 cup parmesan.
• Lightly spray a sheet of foil with non-stick cooking spray and cover lasagna.
• Bake 15 minutes then remove the foil.
• Bake until cheese is browned and sauce is bubbling, about 25 minutes longer.
• Remove, cool on rack for about 10 minutes; cut and serve.

INCREDIBLE LASAGNA W/ BOLOGNESE SAUCE

Steps:

• Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
• Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
• Arrange pasta into single layer in pan, cutting and patching to fit as needed.
• Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
• Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
• Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
• Bake at 350 degrees until hot and bubbly, about 50 minutes.
• Let rest about 15 minutes before serving.
• Serve with any remaining bolognese on the side.

FOOD NETWORK LASAGNA BOLOGNESE

Steps:

• In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
• Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
• Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste. Place plastic wrap on the surface of the sauce and set aside until ready to assemble the lasagna. (The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna. )
• Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. Drain. Spread the noodles out and layer between pieces of plastic wrap. Set aside.
• Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish. Cover the bottom of the pan with a layer of noodles.
• Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce and 3 tablespoons of the cheese. Repeat to make 3 more layers ending with the remaining meat sauce, white sauce, and cheese. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from the oven and set aside for 10 minutes to firm up before serving.
• MEAT AND TOMATO SAUCE
• 1/4 cup extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 1 onion, diced
• 6 cloves garlic, minced
• 1/4 cup Italian tomato paste
• Four 28-ounce cans whole peeled tomatoes, with liquid
• 2 tsp salt, plus to taste
• Freshly ground black pepper
• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 TB dried savory or rosemary, crumbled into small pieces
• 1 TB dried thyme
• 1 TB dried oregano
• 1 TB fennel seeds, cracked
• 2 bay leaves
• Rind of Parmesan, about 2- to 4-inches long (optional)
• 1/2 to 1 cup grated Parmesan.
• In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
• Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat.
• Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese.
• Yield: about 15 cups.

BAREFOOT CONTESSA'S LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
• Bake for 30 minutes, until the sauce is bubbling.

EMERIL'S LASAGNA BOLOGNESE

Steps:

• For Bolognese Sauce: In large pot heat butter over medium-high heat.
• Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
• Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
• Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
• Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
• Add wine and cook till almost evaporated.
• Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
• Season to taste with salt and pepper.
• Stir in the creamand parsley and adjust seasoning if necessary.
• Set aside until ready to assemble.
• Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
• Slowly whisk in milk to blend together.
• Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
• Allow to cook for 5 minutes or so until floury taste is gone.
• Remove from heat and add salt and nutmeg to taste.
• To assemble:Preheat oven to 350.
• Butter a large rectangular baking dish.
• Spoon 1/2 cup of meat sauce onto the bottom of the dish.
• Cover with 1 layer of cooked lasagna noodles.
• Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
• Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
• Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
• Let rest for 10 minutes before serving.