Line two baking sheets with parchment paper and set aside. Bring a large pot of water to a boil over high heat. Season the water with salt. When the salt dissolves, add 1 pasta sheet and blanch for 30 seconds. Using a spider, transfer the pasta to the prepared baking sheet to cool. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Preheat oven to 400 degrees. In a 9×13-inch rectangular baking dish, spread 1/4 cup of the béchamel (to keep noodles from sticking to the bottom). Add the first pasta layer, cutting pieces as needed to fill the dish. Ladle 1 generous cup bolognese sauce over the noodles, spreading it evenly. Preheat oven to 425°F (220°C). Drain pasta well. In a 9- by 13-inch baking dish, lay down a single layer of lasagna sheets to cover the bottom of the dish. Spread a thin, even layer of Bolognese sauce on top, then drizzle lightly with some of the remaining béchamel sauce. Start your ragù alla bolognese by putting a large saucepan on medium heat and add 1 tbsp of extra-virgin olive oil. Then add minced bacon and let it brown. Add finely chopped onion, celery and carrot. Let it simmer for 5 mins, until veggies have softened. Increase the heat to medium-high and add ground beef. . Start by adding a little tomato sauce or ragu sauce to the bottom of the pan to prevent the pasta from sticking. 2. Add the first layer of pasta (lasagna noodles). Depending on the exact shape of the pan you may need to cut the ends to fit the pan. 3. Add ⅓ of the bechamel sauce over the layer of pasta layer. 4. After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed (photos 8-10).. To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve. 6. Meanwhile, preheat oven to 160 c fan, 180 c conventional, gas mark 4 or 350 degrees F. In a medium saucepan, melt the butter, then add the flour. Cook the flour while stirring with a whisk for 2 minutes. Stir in salt and nutmeg and remove the pot from the heat. Let it cool for 15 minutes, then stir in the ricotta cheese, seasoning with more salt if needed. Boil the lasagna noodles in a large pot of heavily salted water to just under al dente. As the lasagna cooks, preheat your oven to 375°F and brush a 9×13-inch pan with olive oil. Then add another layer of zucchini on top. Pour half of the remaining bolognese over the zucchini. Repeat the last steps, creating layers of zucchini, ricotta, and zucchini. Pour the remaining sauce over the top, and sprinkle the mozzarella over. Bake for 30 minutes at 350 degrees, and serve immediately.

can you use bolognese sauce for lasagne