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Lasagna with bolognese sauce

Lasagna with bolognese sauce

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  • Author: Carolina Rojas
  • Total Time: 105 min
  • Yield: 6 1x

Ingredients

Scale

For the lasagna:

  • 12 sheets of pre-cooked lasagna
  • 2 cups grated mozzarella cheese
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste

For the bolognese sauce:

  • 500 g (18 oz) ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 2 stalks celery, chopped
  • 800 g (28 oz) crushed tomato (you can use canned tomatoes)
  • 1 cup of red wine (optional)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil

 

For the Bechamel sauce:

  • 50 g (1.8 oz) butter
  • 50 g (1.8 oz) flour
  • 500 ml (16.9 fl oz) of milk
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste (optional)

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot and celery. Cook until the vegetables are tender.
  3. Add the ground beef and cook until well browned.
  4. Pour in the red wine (if you decided to use) and let it reduce by half.
  5. Add the crushed tomato, tomato paste, bay leaf, oregano, basil, salt and pepper. Cook over low heat for approximately 30-40 minutes, stirring occasionally.
  6. For the Bechamel sauce, melt the butter in a pot over medium heat.
  7. Once the butter is completely melted, add the flour and mix well with a whisk. Cook this mixture (roux) over medium heat for a few minutes to eliminate the raw flour flavor. Don’t let it take color.
  8. Gradually add the milk to the roux mixture, stirring constantly to avoid lumps forming.
  9. Cook the mixture over medium-low heat until thickened, making sure there are no lumps. This may take about 10-15 minutes.
  10. Add salt, pepper and nutmeg to taste. Nutmeg is optional but gives a characteristic flavor to the Bechamel.
  11. Simmer for a few additional minutes so the flavors blend well and the sauce reaches the desired consistency.
  12. To assemble the lasagna in a baking dish, place a thin layer of Bolognese sauce on the bottom.
  13. Then, place a layer of lasagna sheets on top.
  14. Add a layer of Bechamel sauce, followed by another layer of bolognese sauce and a layer of grated mozzarella cheese.
  15. Repeat the process until you end up with a layer of Bolognese sauce and sprinkle grated Parmesan cheese on top.
  16. Cover the pan with aluminum foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
  17. Let the lasagna rest for a few minutes before cutting into portions and serving.
  • Prep Time: 60 min
  • Cook Time: 45 min
  • Category: Lunch
  • Method: Oven
  • Cuisine: Italian

Find it online: https://www.midiariodecocina.com/en/lasagna-with-bolognese-sauce/