Spicy Sausage Lasagna

Directions

• To make the sausage bolognese, heat a bit of olive oil in a large pot over medium heat. Add the sausages and use a large spoon to crumble them into pieces. Cook for 5-7 minutes, then remove from the pot and set aside.
• Lower the heat to medium-low and add the diced onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally.
• Return the cooked sausage to the pot. Add the canned tomatoes and bouquet garni. Use a spoon to crush the tomatoes, breaking them apart. Season with salt and pepper. Bring the mixture to a simmer, then cover and cook over low heat for 45 minutes.
• While the sauce simmers, cook the lasagna noodles for 2 minutes under the advised cooking time according to the package instructions. Drain the noodles (do not rinse).
• To make the béchamel, in a saucepan over medium heat, melt 4 tbsp of butter. Once mostly melted, add 4 tbsp of flour and cook, whisking constantly, for about 2 minutes. Gradually add the warmed milk, whisking well to combine. Bring the mixture to a simmer, then season with salt and pepper. Lower the heat and continue to cook for another 2 minutes, whisking constantly. Remove from heat and set aside.
• Preheat the oven to 375 degrees.
• In a 9x13-inch baking dish, ladle a small amount of the sausage bolognese sauce to cover the bottom. Add a layer of lasagna noodles, then top with sausage bolognese, followed by a layer of béchamel and a sprinkle of Parmesan. Repeat the layering two more times, finishing with a top layer of Parmesan.
• Cover the dish with foil and bake at 375°F for 40 minutes. Halfway through cooking, uncover the lasagna and sprinkle shredded mozzarella on top. Continue baking uncovered for the remaining time.
• Let the lasagna rest for 10 minutes before serving.