Lasagna Bolognese
8 servings
90 minutes
Bolognese lasagna is a culinary masterpiece of Italian cuisine, combining rich Bolognese meat sauce and delicate béchamel sauce. This recipe originates from the Emilia-Romagna region, known for its passion for hearty and aromatic dishes. Tender layers of pasta are infused with tomato and meat flavors, while creamy béchamel adds softness and harmony to the dish. Baked to a golden crust, lasagna becomes a true festive treat that delights with its deep, rich taste. Perfect for cozy family evenings and special occasions. The aroma of fresh basil and parmesan completes the composition, making each serving a true gastronomic delight.
1
Crush two garlic cloves and fry them in olive oil for a minute without peeling.
- Garlic: 2 cloves
- Extra virgin olive oil: 7 tablespoons
2
While the garlic is frying, chop half an onion and a celery stalk into cubes, and grate the carrot on a coarse grater.
- Red onion: 1 piece
- Celery stalk: 1 stem
- Carrot: 1 piece
3
Add vegetables to the garlic and sauté for 7-8 minutes.
- Red onion: 1 piece
- Celery stalk: 1 stem
- Carrot: 1 piece
4
Remove garlic from the pan and add minced meat. Season with salt and pepper. Fry.
- Garlic: 2 cloves
- Ground beef: 800 g
- Salt: to taste
- Ground black pepper: to taste
5
Add red dry wine. Evaporate.
- Dry red wine: 200 ml
6
Finely chop the canned tomatoes in tomato juice and add them to the pan. Also add a sprig of rosemary and simmer for 30-40 minutes on low heat with the lid on. After cooking the sauce, remove the rosemary.
- Canned tomatoes: 750 g
- Rosemary: 1 piece
7
Start preparing the béchamel sauce 10-15 minutes before the Bolognese sauce is done.
8
Melt butter in a pot, add flour, and lightly fry the mixture over low heat for a minute.
- Butter: 100 g
- Wheat flour: 100 g
9
Add 1 liter of cold or room temperature milk. Whisk the mixture actively and continuously until it thickens. Perform the procedure over low heat.
- Milk: 1 l
10
While whisking, add salt, pepper, and nutmeg.
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: 1 teaspoon
11
When the sauces are ready, grease the baking dish with butter, place two tablespoons of béchamel sauce at the bottom, and spread it across the entire surface. Layer lasagna sheets on the sauce, then add Bolognese, followed by béchamel, sprinkle with grated Parmesan, and cover with lasagna sheets.
- Butter: 100 g
- Parmesan (Parmigiano Reggiano): 200 g
- No-boil lasagne sheets: 250 g
12
Repeat the same until the ingredients or the height of the baking dish walls are exhausted. The last layer should be made only of béchamel sauce, generously sprinkled with grated Parmesan on top.
- Parmesan (Parmigiano Reggiano): 200 g
13
Bake for 30 minutes at 180 degrees.
14
Cut into portions. Garnish with green basil on top.
- Green basil: 1 bunch
