Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6
Cuisine: French
Ingredients: 2 tablespoon Olive oil; 1 piece Yellow onion; 1 piece Carrot; 1 piece Celery stalk; 400 g Ground beef; 250 g Ground pork; 2 tablespoon Tomato paste; 800 ml Tomato passata; 150 ml Red wine; 850 ml Whole milk; 60 g Butter; 60 g Flour; 1/4 teaspoon Nutmeg; 250 g Lasagna sheets; 120 g Grated Parmesan; 1 teaspoon Fine salt

Layers of slow-simmered ragù, silky béchamel, and tender pasta baked until bubbling and bronzed with Parmesan. This is the kind of deeply comforting, crowd-pleasing Italian classic people come back to for years.

🔪 Prep: 40 min🔥 Cook: 90 min⏱ Total: 130 min👤 6 servings

780

kcal

39g

Proteins

52g

Carbs

42g

Fats

Steps

1
Cook the finely chopped onion, carrot, and celery in olive oil for about 8 minutes, until softened.
2
Add the ground beef and pork. Cook, breaking up the meat, until lightly browned. Stir in the tomato paste, then deglaze with the red wine.
3
Pour in the passata and 100 ml of the milk. Season lightly and simmer gently for 45 minutes, until the ragù is rich and thick.
4
Make the béchamel: melt the butter, add the flour, and cook for 1 minute. Gradually whisk in 750 ml milk. Season with salt and nutmeg, then cook until smooth and lightly thickened.
5
Heat the oven to 190°C. Spread a little béchamel in the base of a baking dish, then layer lasagna sheets, ragù, béchamel, and Parmesan. Repeat, finishing with béchamel and Parmesan.
6
Cover with foil and bake for 25 minutes. Remove the foil and bake for 20 minutes more, until deeply golden on top.
7
Let the lasagna rest for 10 minutes before slicing so the layers settle neatly.

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