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Home Lasagna Bolognese

Lasagna Bolognese

Italian Comfort food Family Casserole Classic Pasta

Lasagna bolognese is one of those dishes you simply need to know how to make well. Layers of fresh pasta, a deep meat sauce that has simmered for hours and a silky béchamel combine to create something that leaves everyone at the table speechless. For serving, use a good lasagne dish so everything stays nicely stacked and you can place it straight on the table. This recipe serves four to six people and is well worth the effort.

x_ckl_recipe_markerLasagna Bolognese A hearty lasagna bolognese with a rich meat sauce, creamy béchamel and golden-brown melted cheese. This is the dish everyone wants to eat and nobody wants to leave behind. How to make lasagna bolognese? Main course Italian 4 to 6 people 25 min 50 min 10 min 2 hours

Heat a splash of olive oil in a large pan over medium heat. Gently soften the onion, carrot and celery for about 8 minutes.
Add the garlic and fry for another 1 minute. Then add the minced beef and cook, breaking it up, until browned over high heat.
Deglaze with the red wine and let it reduce for 2 minutes. Then add the passata, tomato paste, bay leaves and oregano.
Turn the heat down, place the lid slightly ajar on the pan and let the bolognese simmer for at least 45 minutes. Stir occasionally. Season with salt and pepper.
Meanwhile, make the béchamel. Melt the butter in a saucepan over medium heat. Add the flour all at once and whisk until you have a smooth roux. Cook the roux for 2 minutes, stirring constantly.
Add the milk a little at a time while whisking continuously. Keep adding and whisking until you have a smooth, creamy sauce. Season with salt, pepper and a pinch of nutmeg. Let simmer gently for 5 minutes until the sauce thickens slightly.
Preheat the oven to 180°C (fan 160°C).
Spoon a thin layer of bolognese onto the bottom of the baking dish. Place a layer of lasagne sheets on top. Then spoon on a layer of bolognese, followed by a layer of béchamel and sprinkle with a little grated Parmesan.
Repeat these layers until all ingredients are used. Make sure the top layer is béchamel. Generously sprinkle with grated Parmesan and mozzarella.
Cover the dish with aluminium foil and bake for 30 minutes. Then remove the foil and bake for another 20 minutes so the top becomes golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. This helps everything stay nicely together when serving.

Italian Comfort food Family Casserole Classic Pasta 500 g minced beef 1 onion, finely chopped 2 carrots, finely chopped 2 stalks celery, finely chopped 3 cloves garlic, finely chopped 150 ml red wine 700 ml passata 2 tbsp tomato paste 2 bay leaves 1 tsp dried oregano Salt and pepper to taste Olive oil 12 to 15 lasagne sheets (dry, no pre-cooking needed) 100 g grated Parmesan cheese 125 g mozzarella, sliced or grated For the béchamel: 60 g butter 60 g flour 750 ml whole milk Pinch of nutmeg Salt and pepper Roasting pan or baking dish Large saucepan Saucepan Whisk Wooden spoon Grater Aluminium foil Cutting board Chef's knife Lasagna dish lasagne-dish Sauce pan saucepan Whisks whisk Grater grater Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Cosy & Trendy Oven Dish Stoneware Fontestic Green Heron - 34 x 21 x 5.5 cm / 2.3 Liter Cosy & Trendy Ovenschaal Kale Stamppot foodies-kale-stamppot Tortellini bolognese foodies-tortellini-bolognese Homemade Spätzle with brown butter and sage foodies-homemade-spatzle-with-brown-butter-and-sage Creamy potato gratin with cheese and thyme foodies-creamy-potato-gratin-with-cheese-and-thyme

Recipe

Lasagna Bolognese

A hearty lasagna bolognese with a rich meat sauce, creamy béchamel and golden-brown melted cheese. This is the dish everyone wants to eat and nobody wants to leave behind.

Course	Main course
Kitchen	Italian
Servings	4 to 6 people

Preparation time

Preparation time	25 min
Time in oven	50 min
Stiffen up min.	10 min
Total	2 hours

Equipment

Roasting pan or baking dish
Large saucepan
Saucepan
Whisk
Wooden spoon
Grater
Aluminium foil
Cutting board
Chef's knife

Ingredients

500 g minced beef
1 onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
150 ml red wine
700 ml passata
2 tbsp tomato paste
2 bay leaves
1 tsp dried oregano
Salt and pepper to taste
Olive oil
12 to 15 lasagne sheets (dry, no pre-cooking needed)
100 g grated Parmesan cheese
125 g mozzarella, sliced or grated
For the béchamel: 60 g butter
60 g flour
750 ml whole milk
Pinch of nutmeg
Salt and pepper

How to make lasagna bolognese?

Heat a splash of olive oil in a large pan over medium heat. Gently soften the onion, carrot and celery for about 8 minutes.
Add the garlic and fry for another 1 minute. Then add the minced beef and cook, breaking it up, until browned over high heat.
Deglaze with the red wine and let it reduce for 2 minutes. Then add the passata, tomato paste, bay leaves and oregano.
Turn the heat down, place the lid slightly ajar on the pan and let the bolognese simmer for at least 45 minutes. Stir occasionally. Season with salt and pepper.
Meanwhile, make the béchamel. Melt the butter in a saucepan over medium heat. Add the flour all at once and whisk until you have a smooth roux. Cook the roux for 2 minutes, stirring constantly.
Add the milk a little at a time while whisking continuously. Keep adding and whisking until you have a smooth, creamy sauce. Season with salt, pepper and a pinch of nutmeg. Let simmer gently for 5 minutes until the sauce thickens slightly.
Preheat the oven to 180°C (fan 160°C).
Spoon a thin layer of bolognese onto the bottom of the baking dish. Place a layer of lasagne sheets on top. Then spoon on a layer of bolognese, followed by a layer of béchamel and sprinkle with a little grated Parmesan.
Repeat these layers until all ingredients are used. Make sure the top layer is béchamel. Generously sprinkle with grated Parmesan and mozzarella.
Cover the dish with aluminium foil and bake for 30 minutes. Then remove the foil and bake for another 20 minutes so the top becomes golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. This helps everything stay nicely together when serving.

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A good roasting pan or baking dish makes the difference with dishes like this. Even heat distribution ensures your lasagna cooks evenly and gets that beautiful golden top you’re waiting for. Choose something sturdy you can use year after year, because a lasagna bolognese deserves a dish that lasts.

This recipe is perfect for preparing ahead. Make the bolognese a day in advance and keep it in the fridge. The flavors only improve. Slide it into the oven the next day and you’ll have a meal that makes everyone happy in under an hour. Enjoy.

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