8 Layer Lasagna

This is a great lasagna, but does take many ingredients and   some time to put together.  

8 Layer Lasagna

Meat sauce
1 1/2 lb. ground chuck
1 1/2 lb. ground mild Italian sausage
2 cups yellow onion, diced
2 Tbsp garlic, minced
2 Tbsp tomato paste
2 tsp dried basil
2 tsp dried thyme
2 tsp dried oregano
1/2 tsp. red pepper flakes
1 bay leaf
1 can (28 oz.) crushed tomatoes in puree
1 can (14.5 oz.) diced tomatoes, drained
3/4 cup beef broth or water
2 Tbsp balsamic vinegar
Salt and pepper to taste

Brown the ground chuck and sausage in a large sauté pan over medium-high heat;  spoon off as much of the fat as possible.   Add onion, garlic, tomato paste, basil, thyme, oregano, red pepper flakes and bay leaf.  Sauté until onion softens, about 8 minutes.

 Stir in crushed tomatoes, diced tomatoes, beef broth, balsamic vinegar, salt and pepper.  Simmer over medium heat until most of the liquid is evaporated, about 10 minutes.  Set aside.

Bechamel sauce
1/4 cup unsalted butter
1 cup yellow onion, diced
1/8 tsp. cayenne
pinch nutmeg
1/3 cup all-purpose flour
3 cups whole milk
10 oz. Boursin cheese (or Alouette)
Salt to taste
8 oz. frozen chopped spinach
1 egg, beaten

In a saucepan over medium heat melt butter for béchamel.  Add onion, cayenne, and nutmeg;  cook until onion softens, about 5 minutes.  Stir often to prevent scorching.  Stir in flour to coat; cook 2 minutes.  Gradually add milk, stirring until smooth.  Simmer until thickened, about 5 minutes.  Add Boursin in small pieces and whisk until smooth;  season with salt.

Set aside 1 cup béchamel for the top of the lasagna.  Cool remaining sauce for 10 minutes.
Whisk in frozen spinach and egg.

Assembly ingredients
1 lb. oven-ready lasagna sheets, parboiled
1 lb. fresh mozzarella, thinly sliced
6 oz. Parmesan cheese, grated

Preheat oven to 400 degrees.  Use a large lasagna pan!

Prepare lasagna sheets; have both cheeses ready.

Assemble lasagna, layering bechamel, pasta, bechamel, meat sauce, and then the cheese.  Repeat layers until all pasta is used.

Bake uncovered for 40-45 minutes, or until bubbly and top is golden.  Allow lasagna to rest 20-30 minutes before cutting and serving.