Classic Lasagna Bolognese with Creamy Béchamel
Dive into the irresistible taste of Italy with this homemade lasagna. Juicy beef Bolognese meets creamy béchamel sauce and melty cheese, layered between delicate lasagna noodles. A true delight for the whole family!
Preparation
30 min.
Cook / Bake
120 min.
Servings
8
Calories
580 kcal
Ingredients
for 8 servingsAmounts are automatically adjusted.
For the Bolognese
- 1 tbspOlive oil
- 500 gGround beef
- 1 largeOnion(finely chopped, For the Bolognese)
- 2 stalksCelery(finely diced, For the Bolognese)
- 2 mediumCarrots(finely diced, For the Bolognese)
- 2 clovesGarlic(minced, For the Bolognese)
For the Bolognese
- 800 gCanned crushed tomatoes
- 200 mlBeef broth
- mlRed wine((optional), For the Bologonese)
For the Bolognese
- 2 tbspTomato paste
- 1 tspDried oregano
- 1 pinchSalt(to taste, For the Bolognese)
- 1 pinchBlack pepper(to taste, For the Bolognese)
For the Béchamel Sauce
- 60 gUnsalted butterMilch
- 60 gAll-purpose flour
- 750 mlWhole milk(warm, For the Béchamel Sauce)
- 1 pinchNutmeg(freshly grated, For the Béchamel Sauce)
- 1 pinchSalt(to taste, For the Béchamel Sauce)
- 1 pinchWhite pepper(to taste, For the Béchamel Sauce)
- 250 gLasagna noodles(oven-ready or pre-cooked)
- 200 gMozzarella cheese(shredded)Milch
- 50 gParmesan cheese(freshly grated)Milch
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 2 minutes. Pour in red wine (if using) and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce by half.
Add crushed tomatoes, beef broth, and dried oregano. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
While the Bolognese simmers, prepare the béchamel sauce. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency. Season with grated nutmeg, salt, and white pepper. Remove from heat.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the béchamel. If using oven-ready noodles, no pre-cooking is needed. If using regular noodles, ensure they are pre-cooked according to package directions.
Spoon about one-third of the Bolognese sauce over the noodles, then top with a layer of béchamel sauce and a sprinkle of shredded mozzarella.
Repeat the layers: noodles, Bolognese, béchamel, mozzarella. Finish with a final layer of noodles, béchamel, and generously sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish loosely with aluminum foil (you can lightly grease the underside of the foil to prevent cheese from sticking). Bake for 25 minutes.
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 serving to allow it to set and make for cleaner slices.
💡 Tipp
Varianten
- Add a pinch of red pepper flakes to the Bolognese for a spicy kick.
- Incorporate spinach or mushrooms into the Bolognese for added vegetables.
- Substitute part of the ground beef with ground pork or Italian sausage for a different flavor profile.
Ersatz & Alternativen
- For a lighter béchamel, use low-fat milk, but be aware it might not be as creamy.
- Vegetable broth can be used instead of beef broth for a slightly different flavor.
Aufbewahrung
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days.
Einfrieren
Unbaked or baked lasagna can be frozen. For unbaked, assemble and cover tightly with foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking. For baked, cool completely, then cut into individual portions and freeze for up to 3 months. Reheat in the oven or microwave.
Nutrition per serving
Calories
580 kcal
Protein
38 g
Carbohydrates
45 g
Fat
29 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-lasagna-bolognese-with-creamy-b-chamel
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