Lasagne bolognese: the recipe everyone loves!

Name: Lasagne bolognese: the recipe everyone loves!
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: En
Ingredients: 3 tablespoons olive oil (+/-); 1 onion; 1 carrot; 1 celery stalk; 1 teaspoon dried rosemary; 1 lb ground beef; 1/2 cup red wine; 2 + 1/2 cups tomato purée; 3 tablespoons milk; salt; pepper; 3.5 oz butter; 3/4 cup flour; 4 cups milk; salt; pepper; ground nutmeg; 1 lb dry lasagne pasta (+/-); 1 cup Parmesan cheese (+/-); fresh basil (optional)

Main Dish

Very Easy

4 h 20 m

892 Kcal

If we had to choose one dish that everyone agrees on, it would be lasagne Bolognese ;) With its generous layers of pasta, long-simmered Bolognese sauce, creamy béchamel sauce and golden Parmesan topping, it's the perfect dish to share: delicious and even better when reheated the next day... Find out how to make this Italian-inspired dish, step by step:

Materials

1 casserole dish
1 wooden spoon
1 cutting board
1 knife
1 saucepan
1 whisk
1 large gratin dish (e.g. 25 x 35 cm) or several small ones (e.g. two 15 x 30 cm dishes)

Preparation

Preparation20 min

Cook time4 hours

Dice the onion, carrot and celery.
Pour the olive oil into the bottom of the casserole and add the vegetables one by one, stirring each time over medium heat. After 5 minutes, add the dried rosemary.
Add the ground beef and crumble with a wooden spoon. Cook for about 10 minutes.
Then add the wine and allow it to evaporate.
Then add the tomato purée. Fill the tomato purée bottle with water, shake and pour half into the casserole dish.
Bring to the boil, cover and reduce heat to low for about 3 hours.
Stir in the remaining water gradually.
You can adjust the cooking time according to the texture of the sauce you want!
At the end of cooking, add milk, salt and pepper and stir.
Béchamel sauce:
Melt the butter in a saucepan. When it has completely melted, add the flour all at once and whisk to combine.
Continue stirring to form a roux and cook for 2 minutes. Add milk gradually, stirring constantly.
When the béchamel has thickened, season with salt, pepper and ground nutmeg.
Now it's time to assemble the dish:
Pour a thin layer of béchamel sauce into the bottom of the gratin dish. Cover with lasagne sheets.
Then add a layer of Bolognese sauce and a layer of béchamel sauce. Top with grated Parmesan.
Repeat the layers: lasagne sheets, Bolognese sauce, béchamel sauce and grated Parmesan.
Finish by covering the top with béchamel and sprinkling generously with grated Parmesan.
Bake in a preheated oven at 350°F/180°C for 30 minutes. Turn off the oven and leave for a further 10 minutes.
And there you have it, it's ready to enjoy! Feel free to sprinkle the top of your lasagne with chopped fresh basil!

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Observations

►If you want to make the Bolognese sauce ahead of time: transfer it to an airtight container and let it cool completely before putting it in the fridge or freezer.

►If you want to make the béchamel in advance: transfer it to a bowl and cover with cling film pressed directly onto the surface.

What's the best meat to use for an authentic Bolognese sauce in lasagne?
For an authentic Bolognese sauce, we recommend using good-quality ground beef. Here we've only used beef, but you can also mix ground beef and pork.

How do I adjust the cooking time of the Bolognese sauce to achieve the perfect texture?
This sauce recipe calls for a long cooking time of 3 to 4 hours over low heat, with the gradual addition of water to adjust the consistency. You can adjust the time depending on whether you prefer a thicker or thinner sauce.

Why is red wine added to Bolognese sauce, and how do I choose the right one?
Red wine adds depth and complexity to the sauce. It's best to use a good-quality dry red wine, but not one that's too full-bodied, so it doesn't mask the other flavors. You can also replace it with white wine or non-alcoholic wine.

How do I make a smooth, lump-free béchamel sauce for lasagne?
Mix the melted butter with the flour to form a roux, then gradually add the milk, whisking constantly. It's best to keep the heat low to medium to ensure that the béchamel thickens slowly and doesn't stick to the pan. Season with salt, pepper and nutmeg for a balanced flavor. You can use plant-based or lactose-free milk without any problem!

Can lasagne be prepared in advance, and how can it be stored?
Yes, you can prepare the lasagne the day before, cover it and store it in the fridge. It's best to let it come to room temperature before cooking to ensure even cooking.

Can lasagne be frozen?
Lasagne can easily be frozen. Place it in the refrigerator overnight before reheating, to thaw it slowly and avoid excessive thermal shock. You can also freeze just the sauce if you wish.

What type of pasta should I use?
Here we've used dry lasagne sheets, but you can also use fresh pasta; you can find the recipe here. Remember to adjust the cooking time. The quantity used will depend on the dish or dishes used for cooking.

Why add milk to Bolognese sauce?
It reduces the sauce's acidity and makes it milder. The addition of this ingredient is optional.

How can I improve Bolognese sauce?
You can add grilled pancetta to the sauce, as in the traditional Italian recipe for ragù. This will add extra flavor! Our recipe is a good alternative for people who don't eat pork.

How do I choose the dishes for this recipe?
Here, for 6 people, we've used several small dishes. You can use one large 25 x 35 cm dish or, for example, two small 15 x 30 cm dishes. If you'd like to make smaller or larger portions, adjust the size of the dishes and change the number of servings using the "+" or "-" button above the ingredients!

Nutrition

for 1 serving / for 100 g

Calories: 892Kcal

Carbo: 77.4g
Total fat: 41.4g
Saturated fat: 20.3g
Proteins: 40.5g
Fibers: 5.8g
Sugar: 13.9g
ProPoints: 23
SmartPoints: 30

Nutritional information for 1 serving (556g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

Zero waste

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

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Ingredients

Bolognese sauce:

Béchamel sauce:

Materials