Lasagna Bolognese with Bechamel Sauce
5 servings
90 minutes
Lasagna Bolognese with béchamel sauce is a true culinary masterpiece from Italian cuisine. This dish features delicate layers of pasta soaked in aromatic Bolognese meat sauce and enveloped in velvety béchamel sauce, giving it incredible softness. The harmony of flavors – the rich tomato taste of juicy minced meat, the creamy tenderness of béchamel, and melted cheese – makes lasagna an exquisite delight. It is traditionally served hot when the cheese forms a golden crust and the aromas are fully released. Lasagna is the perfect choice for a cozy family dinner or festive gathering, as its taste transports us to sunny Italy, embracing traditions of hospitality and love for fine food.
1
I buy lasagna sheets that don't need to be boiled (it's easier this way). First, we prepare the filling for the lasagna. We sauté 1 medium onion (chopped) and 1 medium carrot (grated) in vegetable oil.
- Onion: 1 piece
- Carrot: 1 piece
2
Add 500 g of minced meat (beef or beef+ pork) to the pan, add 2-3 cloves of garlic.
- Ground beef: 500 g
- Garlic: 3 cloves
3
Then add chopped tomatoes with peeled skin (2 medium or 3 small); everything should simmer together for about 10-15 minutes, during which time add salt, a little pepper mix, Provençal herbs, and basil.
- Tomatoes: 2 pieces
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
- Herbes de Provence: to taste
- Basil: to taste
4
When the minced meat is ready, we make the béchamel sauce. Melt 4 tablespoons of butter in a pot, add 4 tablespoons of flour, mixing thoroughly to avoid lumps. Then gradually, in a thin stream, constantly stirring, add 500 ml of milk. Salt to taste. The process of adding milk and thickening the sauce takes about 10 minutes (stirring all the time).
- Butter: 4 tablespoons
- Wheat flour: 4 tablespoons
- Milk: 500 ml
- Salt: to taste
5
Once the béchamel sauce has thickened, we assemble the lasagna. Grease the bottom of the dish with oil, place dry lasagna sheets at the bottom (the number of sheets depends on the size of your dish), add a layer of minced meat on top, then pour béchamel sauce and sprinkle with grated cheese. Alternate layers until the dish is filled (I have 3 layers). The last layer (4th) is lasagna sheets, béchamel sauce, and grated cheese.
- No-boil lasagne sheets: 8 pieces
- Ground beef: 500 g
- Cheese: 300 g
6
Bake in the oven for 30 minutes at 200 degrees.
- No-boil lasagne sheets: 8 pieces
- Cheese: 300 g
