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Lasagna Bolognese Recipe

Lasagna Bolognese
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This classic Lasagna Bolognese features layers of rich meat sauce, creamy béchamel, pasta, and cheese, baked to golden perfection. It’s a comforting and hearty dish perfect for family meals or special occasions.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 500g ground beef
  • 150g beef bacon or turkey bacon, chopped
  • 2 cloves garlic, minced
  • 800g canned crushed tomatoes
  • 200ml beef broth
  • 150ml red wine vinegar or red grape juice
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 12–15 lasagna noodles
  • 100g grated Parmesan cheese
  • 250g mozzarella cheese, shredded

For the Béchamel Sauce:

  • 50g unsalted butter
  • 50g all-purpose flour
  • 750ml milk, warmed
  • Pinch of nutmeg
  • Salt and white pepper to taste

Instructions

  1. Start the Bolognese: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add ground beef and beef bacon or turkey bacon to the pot. Cook, breaking up the meat with a spoon, until browned. Drain any excess fat.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, beef broth, and red wine vinegar or red grape juice. Add bay leaves and oregano. Season with salt and black pepper.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor. Remove bay leaves before assembling.
  6. Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
  7. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency.
  8. Season with a pinch of nutmeg, salt, and white pepper. Set aside.
  9. Assemble the Lasagna: Preheat your oven to 190°C (375°F).
  10. Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
  11. Place a layer of lasagna noodles over the béchamel.
  12. Spread a generous layer of Bolognese sauce over the noodles, then sprinkle with some Parmesan and mozzarella cheese.
  13. Add another layer of béchamel sauce.
  14. Repeat the layers: noodles, Bolognese, cheeses, béchamel, until all ingredients are used, ending with a layer of noodles topped with béchamel and a generous amount of Parmesan and mozzarella cheese.
  15. Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes.
  16. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
  17. Let the lasagna rest for 10-15 minutes before serving to allow it to set.

Notes

  • For a richer flavor, make the Bolognese sauce a day in advance.
  • Ensure the béchamel sauce is smooth; use a whisk to prevent lumps.
  • Do not overcook the lasagna noodles before assembling, as they will cook further in the oven.
  • Adjust seasoning to your preference throughout the cooking process.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Nutrition

Find it online: https://kitchenvan.com/lasagna-bolognese-recipe/