Lasagna bolognese

Name: Lasagna bolognese
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6
Cuisine: Italy
Ingredients: 12 Lasagna sheets; 500 g Minced beef; 1 Onion; 1 Carrot; 2 cloves garlic; 100 ml Red wine; 2 cans crushed tomatoes (400 g); 60 g Butter; 60 g Plain flour; 750 ml Whole milk; 1 pinch nutmeg; 100 g Parmesan, grated; 2 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Layers of pasta, meat ragù and creamy béchamel, baked until golden and bubbling at the edges.

135 min30 prep · 105 cook
HardDifficulty
700 kcalper serving

Ingredients

6 servings

Lasagna sheets12
Minced beef500 g
Onion1
Carrot1
garlic2 cloves
Red wine100 ml
crushed tomatoes (400 g)2 cans
Butter60 g
Plain flour60 g
Whole milk750 ml
nutmeg1 pinch
Parmesan, grated100 g
Olive oil2 tbsp
Saltto taste
Black pepperto taste

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Steps

1
Soften the chopped onion, carrot and garlic in the oil.
2
Add the beef and brown it well. Pour in the wine and let it evaporate.
3
Add the tomatoes, season and simmer until you have a thick ragù.
4
For the béchamel, melt the butter, stir in the flour for a minute, then whisk in the milk little by little until thick. Season with salt and nutmeg.
5
Heat the oven to 190 °C. In a baking dish, layer béchamel, pasta, ragù, béchamel and parmesan, and repeat. Finish with béchamel and parmesan.
6
Bake until golden on top and bubbling.
7
Let it rest before cutting, so the layers hold.

Tips and questions

Can I assemble it ahead?: Yes, assemble it up to a day ahead and keep it covered in the fridge; add 10–15 minutes to the baking time.
Can I freeze lasagna?: Yes, baked or unbaked, for up to 3 months. Thaw it overnight in the fridge before baking.
Why let it rest before cutting?: Resting 15 minutes lets the béchamel set, so the portions hold their layers instead of sliding apart.

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Lasagna bolognese

Ingredients

Steps

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