Lasagne Bolognese
Lasagne Bolognese is the ultimate Italian warming dish: layers of rich Bolognese sauce, creamy béchamel, and melted cheese make this dish a real classic. Perfect for a cozy meal with family or friends.
Servings servings
Ingredients
Bolognese sauce
- 500 g minced beef
- 1 onion (finely chopped)
- 1 carrot (in small cubes)
- 1 stalk celery (in small cubes)
- 2 cloves garlic (finely chopped)
- 2 tbsp tomato purée
- 400 g diced tomatoes (from a can)
- 250 ml beef stock
- 100 ml red wine
- 2 tbsp olive oil
- 1 tsp oregano (dried)
- 1 tsp basil (fresh, keep a few leaves for garnish)
- salt (to taste)
- pepper (to taste)
Béchamel sauce
- 50 g butter
- 50 g plain flour
- 500 ml milk
- pinch nutmeg
- salt (to taste)
- pepper (to taste)
Lasagne
- 12 lasagne sheets (depending on the size of your baking dish)
- 100 g Parmesan cheese (grated)
- 150 g mozzarella (grated)
Instructions
Preparation
- Preheat the oven to 180 °C.
- Chop 1 onion, cut 1 carrot and 1 stalk celery into small cubes and finely chop 2 cloves garlic.
Cooking
- Heat 2 tbsp olive oil in a large pan over medium heat. Add 1 onion, 1 carrot, 1 stalk celery and 2 cloves garlic and sauté until the vegetables are soft (about 5 minutes). Add 500 g minced beef and cook until crumbly and brown. Stir in 2 tbsp tomato purée and cook for 1 minute. Add 400 g diced tomatoes, 250 ml beef stock and 100 ml red wine. Season with 1 tsp oregano, 1 tsp basil, salt and pepper. Let simmer gently for 30-40 minutes until the sauce thickens, stirring occasionally.
- For the béchamel sauce, melt 50 g butter over low heat. Add 50 g plain flour and stir for 1-2 minutes to form a roux. Gradually pour in 500 ml milk while stirring to prevent lumps. Season with salt, pepper and pinch nutmeg and cook for a few minutes until the sauce thickens.
- Grease a baking dish. Spread a layer of Bolognese sauce on the bottom, place 12 lasagne sheets on top, followed by béchamel sauce and some 100 g Parmesan cheese. Repeat until everything is used, ending with béchamel and 150 g mozzarella on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden brown and bubbly.
To serve
- Let rest for 5-10 minutes to set the layers. Garnish with basil leaves.
Notes
Feel free to make the Bolognese sauce a day in advance: the flavour deepens and the lasagne cuts more neatly.
Nutrition
Calories: 1113kcalCarbohydrates: 89gProtein: 58gFat: 56gSaturated fat: 27gCholesterol: 172mgSugars: 13g
Tried this recipe?Let me know what you think!
Italy - enjoying layer by layer
my pick
this week
This classic lasagne is a perfect combination of rich Bolognese sauce, creamy béchamel, and melted cheese. The tender pasta, full tomato flavour, and creamy texture make it a delicious warming dish that is always popular! Ideal for sharing. Enjoy it freshly made.
