Lasagna with Bolognese Sauce
8 servings
60 minutes
Lasagna with Bolognese sauce is a true embodiment of Italian gastronomic tradition. This dish has a rich history rooted in medieval Italy, where pasta and meat sauces were staples. Layers of tender lasagna sheets soaked in velvety béchamel sauce alternate with juicy minced meat, aromatic Bolognese sauce, and gooey melted cheese. The taste is rich and balanced, where creamy softness meets the spiciness of tomatoes and spices. This dish not only warms the soul but is also versatile—lasagna is perfect for family dinners, festive feasts, and cozy evenings with a glass of red wine. Enjoy every bite of this culinary poetry!
1
Put butter and 2 tablespoons of olive oil in a saucepan. Melt over medium heat.
- Butter: 70 g
- Olive oil: 4 tablespoons
2
Gradually add flour to the melted butter, stirring to avoid lumps.
- Wheat flour: 2.5 tablespoons
3
Once all the flour is mixed in, pour in all the milk. Set the heat to medium and simmer to the desired consistency: not too runny and not too thick. Stir the contents constantly (also watch to prevent it from boiling over).
- Milk: 750 ml
4
Heat olive oil in a pan. Add the minced meat and cover with a lid (for 2 minutes). Remove the lid and let it fry a bit (for 2-3 minutes).
- Olive oil: 4 tablespoons
- Ground meat: 700 g
5
Pour the Bolognese sauce into the minced meat. Add salt and pepper to taste.
- Bolognese sauce (ragu): 600 g
- Salt: to taste
- Ground black pepper: to taste
6
When everything is ready — the béchamel sauce (in the saucepan) and the filling — assemble the lasagna.
7
Grease the mold with butter. Pour a little béchamel sauce on the bottom (to slightly cover the bottom).
- Butter: 70 g
- Milk: 750 ml
8
Lay out the layers (not cooked).
- No-boil lasagne sheets: 12 pieces
9
Spread the minced meat over the layers.
- Ground meat: 700 g
10
Grated cheese for the minced meat.
- Hard cheese: 600 g
11
For the cheese — béchamel sauce. You need to add enough sauce for the lasagna to be juicy.
- Milk: 750 ml
12
Place dry lasagna sheets on top of the sauce. Repeat the procedure (two to three times, depending on the size of the dish).
- No-boil lasagne sheets: 12 pieces
13
Spread the last layer with béchamel sauce and cover everything with cheese. Let it sit for 7 minutes while the oven heats up. It should be set to 180 degrees.
- Milk: 750 ml
- Hard cheese: 600 g
14
Bake in the oven for 30 minutes.