Lasagna Bolognese
6 servings
60 minutes
Lasagna Bolognese is a classic dish of Italian cuisine, a symbol of comfort and family gatherings. Its roots trace back to Bologna, where rich meat sauce harmonizes with delicate béchamel sauce and layers of thin pasta. The rich aroma of basil and nutmeg enhances the hearty flavor of the meat ragù, while melted cheese adds an appetizing crust. Lasagna is versatile: it’s perfect for both a home dinner and a festive table. It is made with love, as each layer is infused with warmth and care. Warm, hearty, and soulful — it’s true delight for gourmets and lovers of Italian traditions.
1
In a pan, heat olive oil, add chopped onion, and sauté for 3-4 minutes. Add the minced meat and fry it almost until fully cooked, about 10 minutes, stirring constantly. Add salt, pepper, and basil to taste. While the meat is cooking, prepare the tomatoes. If you have a blender, simply blend them until smooth; if it struggles, add a bit of olive oil. If no blender, chop them very finely. Add the resulting mixture to the meat and, stirring constantly, wait until the tomato juice evaporates completely.
- Olive oil: 5 tablespoon
- Ground meat: 600 g
- Basil: 5 g
- Tomatoes: 4 pieces
2
Now for the béchamel sauce. In a pan or a thick ceramic pot, melt the butter, and when it's melted, pour in the milk and let it heat up. Then, add the flour one spoon at a time, stirring constantly to avoid lumps. Once all 4 spoons of flour are added, keep stirring to prevent lumps. Add cloves and nutmeg. When the sauce thickens, it's ready, and you can turn it off.
- Butter: 80 g
- Milk: 800 ml
- Wheat flour: 4 tablespoons
- Nutmeg: 1 g
3
Grease a baking dish, or a regular baking tray, with butter. Lay the first layer of sheets and spread sauce on them. Then add the minced meat on top of the sauce. Next, place another sheet and repeat the sequence - sauce and minced meat. Finally, place the last sheet, spread only sauce on it, and sprinkle cheese on top. Grate the cheese and it's better not to sprinkle all at once, but to leave some for later.
- Butter: 80 g
- Ready-made dry lasagne sheets: 12 pieces
- Ground meat: 600 g
- Milk: 800 ml
- Cheese: 150 g
4
Place the ready lasagna in the oven. Set to 180 degrees. For 30-40 minutes, but watch the oven — each has its own baking mood))) 10 minutes before it's done, take out the lasagna, sprinkle cheese on top, and put it back to bake (if desired, you can skip the last step with cheese).
- Cheese: 150 g