Lazy Bolognese-Style Lasagna

This is my version of a Rachael Ray recipe.
I think it is better then her version,
I've made both. :)


Ingredients:

Salt and pepper

1 pound wavy lasagna noodles, broken into irregular pieces

2 tablespoons extra virgin olive oil (EVOO)

1 1/2 pounds hot Italian sausage

1 onion, finely chopped

2-3 large cloves garlic, finely chopped

1 small carrot, grated  or grated

1 sprig rosemary, finely chopped

A sprinkle of ground cloves

1/4 cup tomato paste

6-8 crimini mushrooms chopped

2 1/2 cups beef stock

3 tablespoons butter

2 rounded tablespoons flour

2 cups whole milk

1 1/2 cups freshly grated Parmesan cheese
Freshly grated nutmeg, to taste

Directions:

Bring a large pot of water to a boil, salt and oil, add the pasta and cook to al dente.

In a Dutch oven (or pot), heat the EVOO, two turns of the pan, over medium-high heat. Add the sausage and brown well. Add the onion, garlic, carrot, rosemary, cloves, mushrooms and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the beef stock a few minutes longer.

Pre-heat the broiler and position a rack in the center of the oven.

In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole dish. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to lightly brown the top.

Sounds kinda weird with the bolognese sauce, but it is SO good!