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Michelle Bernstein , SoFlo Taste Host

Michelle Bernstein , SoFlo Taste Host

Beef Bolognese Lasagna Filled with Vegetables

2 cups yellow onions, small diced

1 cup carrots, peeled and small diced

2 cups chopped mushrooms (anything works, we used cremini)

1 can cooked lentils, drained (or you can substitute freshly cooked lentils, use about 1½ cups)

1 32-ounce jar of your favorite tomato sauce

freshly ground black pepper, to taste

1 9-ounce box frozen spinach, thawed, drained well, chopped

Your favorite no boil / oven ready Lasagna noodles (you’ll need 1-2 boxes depending on the size of the lasagna you want to make)

Grated mozzarella, about 2 cups, for the top

Chopped cauliflower, steamed until tender

Heat the oil in large, deep pot (like a Dutch Oven). Add the onions and carrots and cook until tender but not browned. Add the ground beef and cook, breaking the meat apart, until browned and cooked through. Season with salt and pepper. Add the mushrooms and garlic, cook until the mushrooms have released their liquid. Add the tomato sauce and simmer the mixture for a few minutes to marry the flavors. Taste for seasoning and adjust if necessary. Set aside until you’re ready to build the lasagna.

To Make the Parmesan Bechamel:

Heat the butter in a saucepot. Add the flour and cook, stirring, for 4-5 minutes until it becomes a paste. Whisk in the milk and cook, stirring, until the mixture begins to thicken. Season with the salt and nutmeg. Once the mixture is thick and creamy, stir in the grated parmesan and drained, chopped spinach. Set aside until you’re ready to build the lasagna.

Prepare a bowl of hot water for the lasagna noodles.

Place a layer of Bolognese down in the serving vessel, top with a layer of parmesan bechamel and a sprinkle of cauliflower. Soak a few noodles in the warm water to slightly soften and then layer on top of the lasagna. Continue building the layers until you reach the top of your lasagna. Once the top layer of pasta, spread a thin layer of meat sauce, then top with grated mozzarella. Spray a layer of tinfoil with cooking spray and top your lasagna with the foil. We recommend placing a baking sheet under your lasagna while it bakes to catch any juice that drips out. Bake for 40 minutes. Remove foil and bake another 10 minutes. Cool for at least 15 minutes before serving

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Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.

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