Nutrition Facts
6 servings
6
Recipe for Traditional Bolognese Lasagna
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Discover the true traditional recipe for Italian lasagna, easy to prepare. Try the classic version with Bolognese sauce or choose the variant with homemade béchamel. Perfect for a friendly and flavorful meal.
Ingredients
350 Lasagna noodles (dry)
400 Ground beef
2 Peeled tomatoes in their own juice
2 Onion
1 Carrot
1 Tomato paste
1 clove Garlic
10 Dry white wine
3 Thyme
2 Bay leaf
1 Sugar
3 Olive oil
60 Parmesan
25 Butter
50 Butter
50 Flour
90 Milk
Salt
Pepper
Directions
1
Preparation of the bolognese sauce: Peel and chop the onions and the clove of garlic. Scrape the carrot and chop it (or cut it into thin slices). Drain and crush the tomatoes. Pour 3 tablespoons of olive oil into a skillet and sauté the chopped vegetables with the meat for 5 minutes over medium heat. Add the tomatoes, the diluted concentrate with white wine, thyme, bay leaf, and sugar. Season with salt and pepper and let cook uncovered for 45 minutes to allow the sauce to thicken.
2
Preparation of the béchamel Meanwhile, prepare the béchamel. Melt the butter in a saucepan, add the flour all at once and stir with a wooden spatula until you obtain a smooth blonde paste (do not let it brown). Gradually add the milk and cook, stirring constantly, until the sauce coats the spoon (it should have a creamy consistency). Remove from heat, season with salt and pepper.
3
Assembly of the lasagna Preheat the oven to 210°C (thermostat 7). Spread a layer of tomato sauce at the bottom of a baking dish. Cover with a layer of lasagna sheets (be careful, they should not overlap). Cover with a layer of béchamel sauce, then repeat the process: tomato sauce, lasagna, béchamel, tomato sauce... Finish with a layer of béchamel, sprinkle with Parmesan, and dot with small pieces of butter.
4
Baking Preheat the oven and bake for 20 minutes. Increase the temperature to 240°C and bake for another 5 minutes to ensure the cheese is nicely browned.
Ingredients
Ingredients
350 Lasagna noodles (dry)
400 Ground beef
2 Peeled tomatoes in their own juice
2 Onion
1 Carrot
1 Tomato paste
1 clove Garlic
10 Dry white wine
3 Thyme
2 Bay leaf
1 Sugar
3 Olive oil
60 Parmesan
25 Butter
50 Butter
50 Flour
90 Milk
Salt
Pepper
Directions
Directions
1
Preparation of the bolognese sauce: Peel and chop the onions and the clove of garlic. Scrape the carrot and chop it (or cut it into thin slices). Drain and crush the tomatoes. Pour 3 tablespoons of olive oil into a skillet and sauté the chopped vegetables with the meat for 5 minutes over medium heat. Add the tomatoes, the diluted concentrate with white wine, thyme, bay leaf, and sugar. Season with salt and pepper and let cook uncovered for 45 minutes to allow the sauce to thicken.
2
Preparation of the béchamel Meanwhile, prepare the béchamel. Melt the butter in a saucepan, add the flour all at once and stir with a wooden spatula until you obtain a smooth blonde paste (do not let it brown). Gradually add the milk and cook, stirring constantly, until the sauce coats the spoon (it should have a creamy consistency). Remove from heat, season with salt and pepper.
3
Assembly of the lasagna Preheat the oven to 210°C (thermostat 7). Spread a layer of tomato sauce at the bottom of a baking dish. Cover with a layer of lasagna sheets (be careful, they should not overlap). Cover with a layer of béchamel sauce, then repeat the process: tomato sauce, lasagna, béchamel, tomato sauce... Finish with a layer of béchamel, sprinkle with Parmesan, and dot with small pieces of butter.
4
Baking Preheat the oven and bake for 20 minutes. Increase the temperature to 240°C and bake for another 5 minutes to ensure the cheese is nicely browned.
Notes
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GEGE
I doubled the quantity, which is enough for 7 to 8 people. For the béchamel, 1 liter of milk is enough for 100g of flour and 100g of butter. This recipe is great, cooking for 30 to 35 minutes, no more. It’s the best recipe I’ve found to date. Thank you. -
ChefAnglais
Very good lasagna, but I had to change the quantities for the béchamel sauce; with 0.9L of milk, it was too runny, so I used 75g of flour and butter. -
Nives
Delicious these lasagna. The preparation is very easy. While the lasagna is baking in the oven, you can quietly enjoy an appetizer with friends. A good tiramisu for dessert and the evening is perfect and relaxing. -
Corinne
Excellent My little family loved it, even my father found it original with the small pieces of carrots mixed in, all accompanied by a salad. They had seconds twice out of greed. My suggestion: Nothing to change and definitely to make again. -
malika39
Very good lasagna! I made this recipe for my colleagues and everyone loved it! It was my first time making lasagna because I imagined it was too long and complicated, but in the end, it's a real piece of cake for maximum flavor! My suggestion: I thought my béchamel was too runny compared to what I usually make, but that wasn't the case. It gets absorbed by the lasagna, and everything holds together perfectly.
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