This may be one of my more time consuming recipes. Noticed that I said, time consuming, not difficult. To that end, when you take the time to make this, prepare two lasagnas. Enjoy one on the day you make it, and freeze the other one. They freeze beautifully and taste freshly made up to a month later.

Writing this up was also time consuming, but I took care of that for you!

The pieces of this puzzle are: no-boil lasagna noodles, bolognese sauce, ricotta mixture, spinach bechamel.

Ten Layer Lasagna

Ten Layer Lasagna

Ingredients – Bolognese Sauce
2 TB olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 lbs lean ground sirloin
14 oz top quality canned crushed tomatoes, like San Marzano*
salt and pepper
2 TB tomato paste
3 TB chopped green olives
3 TB chopped roasted red peppers
2 TB capers, rinsed
2 teaspoons dried french thyme
6 fresh basil leaves, thorn by hand

Method
1. To a saute pan add the olive oil and heat up. Add the onion and cook till translucent, about 3 – 5 minutes. Then add the garlic and the ground beef. Cook till the meat begins to brown.
2. Turn up the heat and add the remaining ingredients, except the thyme and basil, waiting 1 – 2 minutes before each addition.
3. Turn the heat down to medium and cook covered for 15 minutes. Add the thyme and basil, stir and cook for an additional 2 minutes. Remove from the burner.

Ingredients – Spinach Bechamel
2 TB unsalted butter
2 TB all purpose flour
1 cup milk
6 oz Boursin cheese**
1 pkg frozen chopped spinach, thawed and drained

Method
1. In a heavy saucepan melt the butter. Add the flour and combine well. Cook for a couple of minutes.
2. To the flour mixture add the milk and continue to stir until the mixture starts to thicken. Add the boursin cheese and cook for 5 minutes until the cheese melts and is well incorporated.
3. Add the spinach and cook for another 5 minutes. Set aside.

Ingredients – Ricotta Mixture
2 cups part skim ricotta
1 cup grated parmessan
2 TB dried oregano
1 teas red pepper flakes
salt and pepper to taste

Method
1. Stir all ingredients in a medium mixing bowl. Season with salt and pepper and set aside.

Assembly & Bake

This is the easiest part! Start by spraying a pan, that is at least two inches tall, with non-stick spray. Put a thin layer of the bechamel sauce in the bottom of the pan and then add your first lasagna sheet. From there the layers go in this order:
– bolognese
– ricotta
– bechamel
– noodles
– bolognese
– ricotta
– noodles
– bechamel

Once assembled, bake in a 375 oven for 45 minutes, covered. Even if you plan on freezing the lasagna, I have found that it is better to bake immediately and then freeze.

*Alternatively, if you have a kcik-ass, home made marinara sauce, substitute here. When I have time, I use my oven roasted garlic & tomato sauce.
** If Boursin is not readily available, plain whipped cream cheese may be used.