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  Dennis Prescott’s Sunday Lunch Lasagna

  

• 1

  Make the Bolognese sauce: Heat the olive oil a large Dutch oven or high-sided, heavy-bottomed pot over medium heat until the oil is shimmering. Carefully add the red pepper flakes and cook, stirring, for 30 seconds. Add the onion, carrots, and celery; season with a pinch of salt, and cook until the vegetables are softened and translucent, about 6 to 8 minutes. Add the garlic, rosemary, thyme, and basil stems, and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the ground beef and sausage, and season with a pinch of salt. Use a wooden spoon to break up the meat and cook, stirring, until it begins to brown, 6 to 8 minutes. Add the red wine, bring to a simmer, and simmer until reduced by half, about 10 minutes. Add the passata, stock, balsamic, Parmesan rind (if using), and lemon zest and return to a simmer.

• 2

  Meanwhile, heat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

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  Transfer the pot to the grill grate and cook, stirring every 30 minutes or so, until the liquid has reduced and the sauce is thick and glossy, about 3 hours.

  350 ˚F / 177 ˚C

  03:00

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  To finish, stir in the grated Parmesan and chopped basil and season to taste with salt and pepper. To freeze the Bolognese, let cool to room temperature, transfer to plastic storage bags, and stack flat in your freezer for up to 3 months.

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  When ready to assemble and bake the lasagna, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, until the flour is nutty, golden, and fragrant, 2 to 3 minutes. Add the garlic and cook for 45 seconds. Whisk in 1 cup of the milk in a slow and steady stream until smooth and thick. Continue whisking in the milk until it has all been added and the sauce is smooth. Let the sauce bubble, stirring occasionally, until it thickens and coats the back of a wooden spoon, 6 to 7 minutes. Stir in the lemon zest, nutmeg, and 1 cup of the Parmesan. Season to taste with salt and pepper.

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  Preheat the Traeger with the lid closed to 350°F; this will take at least 15 minutes.

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  Spread 1 cup of the Bolognese on the bottom of a 9 x 13-inch baking dish. Cover with lasagna sheets (trim the sheets as needed to fit). Spoon 2 cups of the Bolognese sauce over the noodles and spread evenly. Spread 1 cup of béchamel over the Bolognese sauce, and sprinkle on 1½ cups of the mozzarella cheese in an even layer, followed by 2 tablespoons of chopped basil. Repeat the layering until you have used all of the noodles, Bolognese, béchamel, mozzarella, and basil. Sprinkle the top with the remaining ¼ cup of the Parmesan, drizzle with a bit of olive oil, and sprinkle with pepper.

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  Transfer the baking dish to the grill grate, close the lid, and bake until bubbling and golden, about 40 to 45 minutes.

  350 ˚F / 177 ˚C

  00:40

• 9

  Let stand for at least 10 minutes, and then cut into squares and serve. Garnish each serving with fresh basil.

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  Excerpted from Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together by Dennis Prescott. Copyright © 2024 by Dennis Prescott. Used by permission of Harper Celebrate. Photo credit: Dennis Prescott from Cook with Confidence