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Bolognese Lasagna

Lasagna
Course: Main course
Preparation time: 30 minutes
Cooking time: 95 minutes

Instructions

  • 1.   Sauté minced garlic cloves and sliced onions in a little olive oil.
  • 2.   Add chopped carrot and celery stalk, then the meat, and sauté everything.
  • 3.   After a few minutes, add red wine. Cook until it evaporates.
  • 4.   Add tomato puree, water, and herbs.
    Season with salt and pepper, then simmer over low heat for 45 minutes.
  • 5.   Prepare the béchamel sauce: melt 100g of butter (reserve the rest for topping).
  • 6.   Off the heat, add the flour all at once.
  • 7.   Return to heat and whisk until the mixture becomes smooth.
  • 8.   Gradually add the milk.
  • 9.   Stir constantly until the mixture thickens.
  • 10.   Then, season with nutmeg, salt, and pepper. Let it cook for about 5 minutes over very low heat, stirring occasionally. Set aside.
  • 11.   Preheat the oven to 200°C (thermostat 6-7).
    Grease the lasagna dish. Place a thin layer of béchamel sauce, then lasagna sheets, bolognese sauce, béchamel sauce, and parmesan cheese.
    Repeat the process 3 times.
  • 12.   On the last layer of lasagna sheets, only add béchamel sauce and cover with grated cheese. Sprinkle a few knobs of butter.
  • 13.   Bake for about 25 minutes.
  • 14.   Enjoy!

Notes & Suggestions

  • Recipe by DANYWILDE44 - https://www.marmiton.org/recettes/recette_lasagnes-a-la-bolognaise_18215.aspx

Ingredients for servings

  • 125 g of unsalted butter
  • 100 g of flour
  • 1 liter of milk
  • 1 bag of lasagna sheet
  • 3 medium onion
  • 2 garlic cloves
  • 1 stalk of celery stalk (optional)
  • 1 carrot
  • 800 g of tomato puree
  • 15 cl of water
  • 20 cl of red wine
  • 2 leaf of bay leaf
  • 1 stalk of thyme
  • 1 stalk of basil
  • 3 pinch of nutmeg
  • 70 g of grated cheese
  • 125 g of parmesan
  • 600 g of ground beef
  • salt (according to taste)
  • pepper (according to taste)

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