Classic Beef Bolognese Lasagna
Indulge in a hearty lasagna featuring a rich Bolognese sauce, creamy béchamel, and perfectly melted cheese. This dish is ideal for a cozy family dinner or special occasions, bringing the authentic taste of Italy right to your table.
Preparation
30 min.
Cook / Bake
120 min.
Servings
8
Calories
650 kcal
Ingredients
for 8 servingsAmounts are automatically adjusted.
For the Bolognese Sauce
- 2 tbspolive oil
- 500 gground beef
- 1 mediumonion(finely chopped)
- 2 stalkscelery(finely chopped)
- 2 mediumcarrots(finely chopped)
- 2 clovesgarlic(minced)
- 400 gcanned crushed tomatoes
- 100 mlred wine
- 200 mlbeef broth
- 1 tspdried oregano
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
For the Béchamel Sauce
- 50 gbutterMilch
- 50 gall-purpose flour
- 500 mlmilk(whole milk recommended)
- 1 pinchnutmeg
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
For Assembling
- 250 glasagna noodles
- 200 gmozzarella cheese(shredded)Milch
- 50 gParmesan cheese(grated)Milch
Instructions
To prepare the Bolognese sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes until the alcohol has evaporated.
Stir in the crushed tomatoes, beef broth, and dried oregano. Season with salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 60 minutes (or up to 2-3 hours for a richer flavor), stirring occasionally. The longer it simmers, the more flavorful it will be.
While the Bolognese simmers, prepare the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually whisk in the milk, a little at a time, making sure there are no lumps. Continue to whisk until the sauce thickens and comes to a gentle simmer. Season with a pinch of nutmeg, salt, and pepper to taste. Remove from heat.
Preheat your oven to 375°F (190°C).
To assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of lasagna noodles over the béchamel. (If using no-boil noodles, no pre-cooking is needed. If using traditional noodles, follow package directions for pre-cooking them al dente).
Spoon about one-third of the Bolognese sauce over the noodles, spreading it evenly. Top with about one-quarter of the shredded mozzarella cheese.
Repeat the layers: noodles, béchamel, Bolognese, mozzarella. Finish with a final layer of noodles, the remaining béchamel sauce, and a generous sprinkle of mozzarella and grated Parmesan cheese.
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut.
💡 Tipp
Nutrition per serving
Calories
650 kcal
Protein
45 g
Carbohydrates
50 g
Fat
32 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-beef-bolognese-lasagna
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