Simplified lasagna Bolognese from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • sunandserotonin on December 19, 2023

    I liked the idea of combining the bechamel and bolognese here. I was shocked while cooking through this recipe, though, as there is very little seasoning, so I adjusted while cooking. I added more salt than was recommended, added bay leaf, garlic, and some red pepper flakes, and simmered the bolognese longer. I also subbed the white wine for red as its what I had on hand. The lasagna was good but still a bit bland so I definitely think it would have been incredibly underseasoned if I cooked exactly to the recipe. Would make again but increasing seasoning. Would also broil the top with mozzarella on top. Lasagna was also better the second day.

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