Lasagne Bolognese
Servings: 4 servings
Calories: 1113kcal
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.
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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: 1113kcal | Carbohydrates: 89g | Protein: 58g | Fat: 56g | Saturated fat: 27g | Cholesterol: 172mg | Sugars: 13g