Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 300 g lasagna sheets; 400 g ground beef; 200 g ground pork; 1 piece onion, finely chopped; 1 piece carrot, finely chopped; 1 stalk celery, finely chopped; 400 g tomato, crushed; 150 ml red wine; 500 ml milk; 50 g butter; 50 g flour; 100 g parmesan, grated; 1 pinch nutmeg, grated

Layered pasta with slow-simmered ragù and béchamel.

150 min
Hard
8 servings
Italian

Cooks: 0
Photos: 0

Ingredients

lasagna sheetsfresh or dried300g
ground beef400g
ground pork200g
onion, finely chopped1 piece
carrot, finely chopped1 piece
celery, finely chopped1 stalk
tomato, crushedor one 400g tin400g
red wine150ml
milk100ml for ragù, rest for béchamel500ml
butterfor béchamel50g
flourfor béchamel50g
parmesan, grated100g
nutmeg, gratedfor béchamel1 pinch

Method

1
Make the ragù: brown ground beef and pork; add chopped onion, carrot, and celery; cook until soft.
A real soffritto is the foundation.
2
Deglaze with red wine; add tomato and a splash of milk; simmer low and slow at least 90 minutes.
Long simmer = deep flavour. Stir occasionally.
3
Make the béchamel: melt butter, whisk in flour, then milk; cook until thick and add nutmeg.
4
Layer in a baking dish: ragù, pasta sheets, béchamel, parmesan; repeat 4–5 times.
Top layer should be béchamel and lots of parmesan for a crust.
5
Bake at 180°C until bubbly and deep golden on top.
6
Rest 15 minutes before slicing — it sets so the layers hold.
Cutting too soon = a beautiful mess.

Per serving

485
kcal: 28g
protein: 38g
carbs: 22g
fat