International Cuisine > Italian Cuisine > Pasta Dishes > Lasagna Recipe (Classic)

Authentic Lasagna Bolognese

Indulge in this classic lasagna recipe, featuring layers of rich meat sauce, creamy béchamel, and perfectly cooked pasta. A true taste of Italy!

Prep Time
45 minutes
Cook Time
50 minutes
Servings
8-10
Ingredients
  • 12 sheets Lasagna Pasta Sheets
  • 500 g Ground Beef
  • 250 g Ground Pork
  • 1 medium, chopped Onion
  • 1 medium, chopped Carrot
  • 1 stalk, chopped Celery Stalk
  • 2 cloves, minced Garlic
  • 2 tablespoons Tomato Paste
  • 700 g Crushed Tomatoes
  • 125 ml Dry Red Wine
  • 125 ml Beef Broth
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 Bay Leaf
  • 1 liter Whole Milk
  • 100 g Butter
  • 100 g All-Purpose Flour
  • 1/4 teaspoon, grated Nutmeg
  • 200 g, grated Parmesan Cheese
  • 250 g, shredded Mozzarella Cheese
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Olive Oil

Making the Bolognese Sauce

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef and pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 4 hours, stirring occasionally. Remove the bay leaf before using.

Preparing the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, a little at a time, until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the grated nutmeg, salt, and pepper.

Assembling the Lasagna

Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish. Spread a thin layer of bolognese sauce on the bottom of the dish. Top with a layer of lasagna pasta sheets. Spread a layer of béchamel sauce over the pasta, followed by a layer of shredded mozzarella and grated Parmesan cheese. Repeat layers: bolognese sauce, pasta sheets, béchamel sauce, mozzarella, and Parmesan. The final layer should be béchamel sauce, mozzarella, and Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let it rest for 10-15 minutes before cutting and serving.

Nutrition Facts Estimated per 100g of product

Calories: 220kcal
Protein: 15g
Fat: 12g
Carbohydrates: 15g
Fiber: 2g

Other Important Considerations for Nutrition

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Adjust quantities as needed to meet your dietary requirements. This recipe contains dairy and gluten. For modifications contact your nutritionist.

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FAQ

  • Can I use oven-ready lasagna sheets?

    Yes, you can use oven-ready lasagna sheets. You may need to add a bit more liquid to the sauce as they absorb more moisture.
  • Can I freeze the lasagna?

    Yes, you can freeze the lasagna before or after baking. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before baking (if unbaked) or reheating (if baked).