Lasagna Bolognese with Feta

I know it may sound a little different, but I promise you it's delicious.

For the Bolognese Sauce:

• 1 lb high-quality ground beef

• 1 lb ground pork

• 2 tbsp extra virgin olive oil

• 1 large yellow onion, finely chopped

• 2 medium carrots, finely diced

• 2 celery stalks, finely diced

• Red pepper, to taste

• 6 cloves garlic, minced

• 1 cup dry white wine

• 28 oz canned San Marzano tomatoes, crushed by hand

• 3 tbsp tomato paste

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 1 bay leaf

• Salt and pepper to taste

• 1 cup beef stock

• 1 parmesan rind

For the Béchamel Sauce:

• 5 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk, warmed

• ¼ teaspoon freshly grated nutmeg

• Salt and white pepper to taste

For the Cheese Mixture:

• 6 oz Athenos Crumbled Feta cheese

• 1 cup ricotta cheese

• 1 cup grated Parmesan cheese

• 1 clove garlic, grated

• ¼ cup fresh parsley, chopped

• 1 egg

• Dash of nutmeg

• Zest from ½ lemon

• Salt and pepper to taste

For the Lasagna:

• 1 lb lasagna noodles, soaked

• 8 oz freshly grated Parmesan cheese

Make the Bolognese:

1. In a large skillet or dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, celery (this is called a soffritto), salt, pepper, and red pepper. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

2. Stir in the garlic and cook for an additional minute until fragrant.

3. Increase the heat to medium-high and add the ground beef and pork. Season with salt and pepper. Cook, breaking it up with a spoon, until it’s browned and cooked through, about 8-10 minutes.

4. Add the tomato paste and stir to combine. Cook for an additional 2 minutes. 

5. Pour in the white wine and let it simmer until it reduces by half, about 3-5 minutes.

6. Pour in the beef broth and tomatoes (crush the whole tomatoes by hand or use a wooden spoon to break them up in the pan). Season with salt and pepper and stir to combine.

7. Add parmesan rind, bay leaf, thyme sprig, and rosemary sprig.

8. Bring the mixture to a simmer, then reduce the heat to low.

9. Let it cook uncovered for 3 hours (minimum 2), stirring occasionally. The longer it simmers, the better the flavors will develop. Discard the parmesan rind, bay leaf, thyme, and rosemary once finished simmering.

Prepare the Cheese Mixture:

10. Once your bolognese is nearly finished, in a medium mixing bowl, combine Athenos feta, ricotta, parmesan, egg, parsley, grated garlic, nutmeg, lemon zest, salt and pepper. Stir to combine and set aside.

Soak the Lasagna Sheets:

11. Soak your lasagna sheets in hot water for 20 minutes.  

Make the Bechamel:

12. In a medium saucepan over medium heat, melt 5 tablespoons of unsalted butter.

13. Once the butter is melted and bubbling, whisk in ¼ cup all-purpose flour. Continue whisking for about 2-3 minutes to cook out the raw flour taste. The mixture should turn a light golden color and form a smooth paste (called a roux).

14. Slowly pour in 3 cups of warm whole milk while whisking constantly. Continue to whisk until the mixture thickens, about 5-7 minutes.

15. Add ¼ teaspoon of freshly grated nutmeg and season with salt and white pepper to taste. Stir to combine.

Assemble the Lasagna:

16. Preheat oven to 350 F

17. In a baking dish, spread a small layer of bolognese and bechamel on the bottom of the pan. Place a layer of lasagna noodles on top (3-4 sheets).

18. Spoon a layer of Bolognese sauce over the noodles, spreading it evenly. Add dollops of the feta and ricotta mixture on top of the Bolognese. You can gently spread it out with a spoon or leave it in dollops for texture.

19. Pour a layer of béchamel sauce over the ricotta, spreading it evenly to cover.

20. Sprinkle a generous amount of grated Parmesan cheese on top of the béchamel.

21. Repeat the layers (noodles, Bolognese, ricotta, béchamel, Parmesan) until you reach the top of the dish. Aim for 2 to 3 layers depending on your dish's depth, finishing with a final layer of noodles, topped with béchamel and a good amount of Parmesan.

22. Cover the dish with foil and bake for 30-40 minutes. Remove the foil for the last 10-15 minutes of baking, or until the top is golden.

23. Once baked, let the lasagna rest for about 10-15 minutes before slicing. 

24. Enjoy!