Lasagne alla Bolognese

  • Preparation - 20 minutes
  • Cooking - 4h 30 minutes
  • Total time - 4h 50 minutes
  • Servings: 10
  • Country: Italy
Lasagne alla Bolognese
timolina   (Freepik)

Lasagne alla Bolognese is a classic Italian dish made up of layers of lasagna, meat sauce, and béchamel. It is a rich and hearty dish loved all around the world. Lasagna sheets are made from dough slices, which are cooked and then layered with meat sauce, béchamel, and cheese. This recipe is ideal for family gatherings or special occasions.

Ingredients

For the Bolognese Sauce

  • 500 g ground beef
  • 1 pcs medium onion
  • 1 pcs medium carrot
  • 1 pcs celery stalk
  • 2 pcs garlic cloves
  • 2 tbsp olive oil
  • 100 ml red wine
  • 400 g canned tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • to taste salt and black pepper
  • optional fresh basil

For the Bechamel Sauce

  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml whole milk
  • pinch nutmeg
  • to taste salt and black pepper

For Assembly

  • 12 pcs lasagna sheets
  • 100 g grated Parmigiano Reggiano

Instructions

Prepare the Bolognese Sauce

In a large pan, heat olive oil over medium heat. Add onion, carrot, celery, and garlic, and sauté for 5–7 minutes until softened.

Add ground meat and cook, breaking it up, until browned.

Pour in the red wine and cook until it evaporates, about 3–4 minutes.

Add canned tomatoes, tomato paste, oregano, salt, and pepper. Stir well.

Lower the heat to low and let simmer for 1.5 to 2 hours, stirring occasionally. If the sauce thickens too much, add a little water. The sauce should be rich and flavorful.

Prepare the Bechamel Sauce

In a small pot, melt butter over medium heat.

Add flour and cook for 2–3 minutes to form a roux.

Gradually add milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens (about 5 minutes).

Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

Prepare the Lasagna Sheets

If using dry lasagna sheets, cook them according to the package instructions until al dente, then drain and let dry.

If using fresh lasagna sheets, skip this step.

Assemble the Lasagne

Preheat the oven to 180°C (350°F).

Place a thin layer of Bolognese sauce at the bottom of a baking dish.

Add a layer of lasagna sheets on top.

Add a layer of Bolognese sauce, then pour some Bechamel sauce and sprinkle with grated Parmigiano.

Repeat layers (lasagna sheets, Bolognese, Bechamel, cheese) until the dish is full, with the final layer being Bechamel sauce and Parmigiano.

Bake

Cover the lasagne with aluminum foil and bake for 25–30 minutes.

Remove the foil and bake for another 10 minutes, until the top is golden and crispy.

Let the lasagne rest for 10 minutes before serving.