Since there were a bunch of people coming over, I double the recipe for the soup. I also used Spanish onions, baby bella/crimini mushrooms, low-sodium chicken stock, and shredded mozzarella. I didn’t use Cognac/brandy or goat cheese. The soup came out great, though next time I make it, I will leave the garlic out. Having many bowls of French onion soup over the years, tasting a minced piece of garlic just felt weird…I also don’t think it brought much to the party.
Finally, the dish I’ve been waiting for. The previously made Ragu alla Bolognese and Bechamel Sauce came into play. I’ve never made lasagne in the past but I knew that this one was different off the bat because it didn’t mention ricotta in the recipe at all. Since the ragu and Bechamel were already made, all that was left was to layer it. It was a very simple task, and I actually had a bunch of ragu left, not that much Bechamel though. My only variation was using Pecorino Romano instead of Parmigiano-Reggiano.
Both dishes turned out to be a hit, as both family and friends loved it, complimented, and got seconds.
I personally really enjoyed that lasagne. I will for sure be making that again in the near future.