Neapolitan Lasagna Al Forno #RSC

Ingredients

• 1 tablespoon olive oil
• 1 large onion
• chopped
• 2 celery ribs
• chopped
• 1 large red bell pepper
• seeded and diced
• 1 medium zucchini
• chopped
• 1 large carrot
• peeled and chopped
• 2 slices lean bacon
• diced
• 1 lb ground beef round (90/10% lean to fat ratio)
• 4 tablespoons butter
• 14 cup all-purpose flour
• 2 14 cups whole milk
• 34 cup ricotta cheese
• salt & freshly ground black pepper
• 14 teaspoon ground nutmeg
• 8 ounces no-boil lasagna noodles (12 sheets)
• 2 cups marinara sauce
• 12 cup freshly grated parmesan cheese
• 1 teaspoon dried oregano
• Reynolds Wrap Foil

Instructions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, celery, carrot, red pepper, zucchini, and bacon and cook for 5 minutes, until softened.
3. Add the beef and cook, breaking up with a spoon, about 10 minutes, until browned.
4. Add the marinara sauce and oregano.
5. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
6. Meanwhile, make the white sauce.
7. Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute.
8. Whisk in the milk.
9. Cook, whisking often, until the sauce boils.
10. Stir in the ricotta cheese and season with salt and pepper if desired and nutmeg.
11. Remove from heat.
12. Preheat the oven to 375 degrees.
13. Line a large rectangular (9 x 13 in) baking dish with heavy-duty Reynolds foil, leaving a little overhand on all four sides.
14. Spread 1/4 cup of the white sauce on the bottom.
15. Arrange 3 lasagna sheets in the dish and top with one third of the ragu and 1/2 cup of the white sauce.
16. Repeat layers twice more.
17. Top with 3 lasagna sheets, the remaining white sauce, and the Parmesan cheese.
18. Bake for 45 minutes, until the top is golden and bubbling.
19. Let stand 10 minutes, then serve hot.