Lasagna Bolognese with Provolone Cheese
8 servings
120 minutes
Lasagna Bolognese with provolone cheese is a refined dish of Italian cuisine, embodying a harmony of flavors and textures. The origins of lasagna trace back to ancient Rome, but it gained its iconic status in Bologna due to the rich Bolognese meat sauce and delicate béchamel. This version uses provolone cheese, adding a tangy creamy note. The lasagna sheets soaked in aromatic sauces create a delightful combination of tenderness and richness.
1
Make Bolognese sauce.
- Celery stalk: 2 pieces
- Ground beef: 1 kg
- Onion: 2 heads
- Carrot: 1 piece
- Olive oil: 100 ml
- Tomatoes: 500 g
- Garlic: 4 cloves
- Parsley: to taste
- Green basil: to taste
2
Make béchamel sauce.
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Milk: 200 ml
3
Grease the bottom of a fireproof dish with butter, evenly spread béchamel sauce over the surface, then lay 2 sheets of lasagna. Top with a layer of Bolognese sauce, sprinkle with grated provolone, and drizzle with béchamel sauce, but not too thick. Lay down lasagna sheets again. Repeat the layering sequence until the last layer, using the remaining béchamel sauce on top of the lasagna sheets.
- No-boil lasagne sheets: 500 g
- Provolone cheese: 300 g
- Milk: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
Grate parmesan on the top layer.
- Parmesan (Parmigiano Reggiano): 100 g
5
Preheat the oven to 190 degrees and place the lasagna for 30 minutes.
