30 Minute Lasagna Bowls Rezept

Zubereitung von 30 Minute Lasagna Bowls

1. Bring a large pot of salted water to a boil. Add 1 pound of curly pasta (like rotini or fusilli) and cook until al dente according to package directions.
2. While the pasta cooks, prepare the meat sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 4 ounces pancetta, diced, and cook until rendered, about 2-3 minutes. Add 1 pound ground beef or Italian sausage, breaking it up with a spoon as it browns.
3. Once the meat is browned (4-5 minutes), add 1 medium carrot, finely chopped, 1/2 medium onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon allspice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf. Cook for 3-4 minutes, until the vegetables soften.
4. Stir in 2 tablespoons tomato paste and cook for 2 minutes. Add 1/2 cup dry red wine and cook for 1 minute. Pour in 1 1/2 cups beef broth, reduce heat, and simmer for 10 minutes.
5. While the red sauce simmers, prepare the béchamel: Rub the inside of a medium saucepan with 1 clove garlic, then discard the clove. Melt 4 tablespoons butter over medium heat.
6. Whisk in 1/4 cup all-purpose flour and cook for 1 minute. Gradually whisk in 3 cups whole milk until smooth. Bring to a simmer, reduce heat, and cook for 8-10 minutes, stirring occasionally, until thickened. Season with salt, pepper, and 1/4 teaspoon nutmeg.
7. Drain the cooked pasta and add it to a large bowl. Pour the béchamel sauce over the pasta and toss to coat. Stir in 1/2 cup grated Parmesan cheese.
8. Divide the pasta among individual bowls. Top each bowl with a generous ladle of meat sauce. Garnish with fresh parsley (optional).