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Sunday Lunch Lasagna

Sunday Lunch Lasagna

By Dennis Prescott

For his new cookbook, Cook with Confidence, Dennis Prescott collected his favorite recipes for sharing with family and friends. One magnificent example: This fragrant and meaty lasagna. Dennis is the first to admit that making it is a bit of a commitment, but, that you'll feel a beautiful sense of accomplishment. You can also spread out the work; for instance, simmering the sauce a day or so ahead. And, of course, lasagna improves upon sitting, so you can always bake it the day before you plan to serve it.

Prep Time

1 Hrs

Cook Time

4 Hrs

Pellets

Signature Pellet Blend

Ingredients

Number of People Serving

10

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Units of Measurement:
Bolognese
1/4 Cup extra-virgin olive oil
1/2 Teaspoon crushed red pepper flakes
1 Large White Onion, Diced
2 Large carrots, peeled and diced
3 celery stalks, diced
sea salt
4 garlic cloves, minced
1 Tablespoon minced fresh rosemary
1 Tablespoon minced fresh thyme
1 Tablespoon minced basil stems
1 1/2 Tablespoon tomato paste
1 1/2 Pound ground beef (80/20)
1 1/2 Pound ground Italian sausage, casings removed
2 Cup dry red wine
1 Jar (28 ounces) passata (tomato purée)
3 Cup beef stock
1 Tablespoon balsamic vinegar
1 Parmesan rind (optional)
Finely grated zest of 1 lemon
1 Cup grated Parmesan cheese
1/2 Cup finely chopped fresh basil leaves
Freshly ground black pepper
Lasagna
7 Tablespoon unsalted butter
6 Tablespoon all-purpose flour
3 garlic cloves, minced
3 1/2 Cup whole milk
1 Tablespoon finely grated lemon zest
Pinch nutmeg
1 1/4 Cup finely grated Parmesan cheese, divided
Sea salt and freshly ground black pepper
1 Pound fresh homemade or store-bought fresh lasagna sheets
4 Cup grated fresh mozzarella cheese (about 1 pound)
1/2 Cup chopped fresh basil, plus more for garnish
Extra-virgin olive oil, for drizzling

Step

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    Dennis Prescott’s Sunday Lunch Lasagna

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  • 1

    Make the Bolognese sauce: Heat the olive oil a large Dutch oven or high-sided, heavy-bottomed pot over medium heat until the oil is shimmering. Carefully add the red pepper flakes and cook, stirring, for 30 seconds. Add the onion, carrots, and celery; season with a pinch of salt, and cook until the vegetables are softened and translucent, about 6 to 8 minutes. Add the garlic, rosemary, thyme, and basil stems, and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the ground beef and sausage, and season with a pinch of salt. Use a wooden spoon to break up the meat and cook, stirring, until it begins to brown, 6 to 8 minutes. Add the red wine, bring to a simmer, and simmer until reduced by half, about 10 minutes. Add the passata, stock, balsamic, Parmesan rind (if using), and lemon zest and return to a simmer.

  • 2

    Meanwhile, heat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  • 3

    Transfer the pot to the grill grate and cook, stirring every 30 minutes or so, until the liquid has reduced and the sauce is thick and glossy, about 3 hours.

    350 ˚F / 177 ˚C

    03:00

  • 4

    To finish, stir in the grated Parmesan and chopped basil and season to taste with salt and pepper. To freeze the Bolognese, let cool to room temperature, transfer to plastic storage bags, and stack flat in your freezer for up to 3 months.

  • 5

    When ready to assemble and bake the lasagna, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, until the flour is nutty, golden, and fragrant, 2 to 3 minutes. Add the garlic and cook for 45 seconds. Whisk in 1 cup of the milk in a slow and steady stream until smooth and thick. Continue whisking in the milk until it has all been added and the sauce is smooth. Let the sauce bubble, stirring occasionally, until it thickens and coats the back of a wooden spoon, 6 to 7 minutes. Stir in the lemon zest, nutmeg, and 1 cup of the Parmesan. Season to taste with salt and pepper.

  • 6

    Preheat the Traeger with the lid closed to 350°F; this will take at least 15 minutes.

  • 7

    Spread 1 cup of the Bolognese on the bottom of a 9 x 13-inch baking dish. Cover with lasagna sheets (trim the sheets as needed to fit). Spoon 2 cups of the Bolognese sauce over the noodles and spread evenly. Spread 1 cup of béchamel over the Bolognese sauce, and sprinkle on 1½ cups of the mozzarella cheese in an even layer, followed by 2 tablespoons of chopped basil. Repeat the layering until you have used all of the noodles, Bolognese, béchamel, mozzarella, and basil. Sprinkle the top with the remaining ¼ cup of the Parmesan, drizzle with a bit of olive oil, and sprinkle with pepper.

  • 8

    Transfer the baking dish to the grill grate, close the lid, and bake until bubbling and golden, about 40 to 45 minutes.

    350 ˚F / 177 ˚C

    00:40

  • 9

    Let stand for at least 10 minutes, and then cut into squares and serve. Garnish each serving with fresh basil.

  • 10

    Excerpted from Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together by Dennis Prescott. Copyright © 2024 by Dennis Prescott. Used by permission of Harper Celebrate. Photo credit: Dennis Prescott from Cook with Confidence

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