This Italian classic dish is a great way to use up your extra vegetables and make a delicious, meat-free meal. Lasagna Bolognese is smooth, creamy, cheesy, and absolutely divine. It is full of flavor and easy to make, but it also provides a healthy dose of filling nutrition.
Lasagna Bolognese
Ingredients
Ingredients
- 600 g fresh pasta lasagna sheets
Bolognese Ingredients
- olive oil
- 1 onion, finely chopped
- 2 stalks celery, finely chopped in cubes
- 2 carrots, finely chopped in cubes
- 2 red peppers, finely chopped in cubes
- 100 g pancetta, chopped
- 500 g minced beef
- 50 g (3½tbsp) tomato puree
- 250 g sieved tomatoes
- 250 ml beef stock
Béchamel Ingredients
- 50 g (3½ tbsp) butter
- 60 g flour
- 1 l milk
- 250 g parmesan cheese, grated
Instructions
Preparation
- For the Bolognese; in a skillet, fry the pancetta, onion, celery, and carrot on low heat for 10 minutes.
- Add the meat. When brown, add tomato puree, sauce, and stock. Leave to simmer.
- For the Béchamel sauce, melt the butter slowly, spooning flour until a dough – roux – appears.
- Cook the roux for 2 minutes on low heat. Add milk gradually, stirring constantly with a whisk. The sauce thickens.
- For the lasagna, start with a thin layer of Bolognese, then make 4 or 5 layers in the following order: Pasta, Bolognese, Béchamel, cheese.
- Bake in the oven for about 40 minutes at 180°C (356°F).
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