Ingredients for Lasagna Bolognese
For the Bolognese Sauce:
500g ground beef (or a mix of beef and pork)
1 onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
800g canned crushed tomatoes
2 tbsp tomato paste
250ml beef broth (or red wine for extra depth)
2 tbsp olive oil
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
For the Béchamel Sauce:
50g butter
50g all-purpose flour
500ml milk
A pinch of nutmeg
Salt and pepper to taste
For Assembling the Lasagna:
12 lasagna sheets (fresh or dried)
200g mozzarella cheese, shredded
100g Parmesan cheese, grated
These ingredients will help you create a rich, creamy, and flavorful lasagna that stays true to the classic Italian tradition!
Instructions for Lasagna Bolognese
Step 1: Prepare the Bolognese Sauce
Heat the olive oil in a large pan over medium heat.
Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute.
Add the ground beef (or beef and pork mix) and cook until browned, breaking it up with a spoon.
Stir in the tomato paste, crushed tomatoes, beef broth (or red wine), oregano, bay leaf, salt, and pepper.
Bring to a simmer, then reduce the heat to low and let it cook for 45 minutes to 1 hour, stirring occasionally. Remove the bay leaf before using.
Step 2: Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat.
Stir in the flour and whisk continuously for about 1-2 minutes until it forms a smooth paste (roux).
Gradually add the milk, whisking constantly to avoid lumps.
Cook for a few minutes until the sauce thickens.
Season with salt, pepper, and a pinch of nutmeg. Set aside.
Step 3: Assemble the Lasagna
Preheat your oven to 180°C (350°F).
Spread a thin layer of Bolognese sauce at the bottom of a baking dish.
Place a layer of lasagna sheets over the sauce.
Add another layer of Bolognese sauce, followed by a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan.
Repeat the layers until all ingredients are used, finishing with béchamel and a generous amount of cheese on top.
Step 4: Bake the Lasagna
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Enjoy this rich and comforting Lasagna Bolognese, a true Italian classic!
Variations and Tips for the Perfect Lasagna Bolognese
Variations:
Meat Variations:
Use a mix of ground beef, pork, and veal for a richer flavor.
Swap the beef for ground turkey or chicken for a lighter version.
Vegetarian Lasagna:
Replace the meat with sautéed mushrooms, lentils, or a mix of zucchini and spinach.
Use vegetable broth instead of beef broth.
Cheese Alternatives:
Add ricotta cheese between the layers for extra creaminess.
Try a mix of mozzarella, fontina, and provolone for deeper flavors.
Gluten-Free Option:
Use gluten-free lasagna noodles or thinly sliced zucchini as a substitute.
Replace all-purpose flour with cornstarch for the béchamel sauce.
Extra Flavor Boost:
Add a splash of red wine to the Bolognese sauce for depth.
Stir in a bit of basil or thyme for extra aroma.
Tips for the Best Lasagna Bolognese:
Let the Bolognese Simmer Longer: The longer it cooks, the richer the flavor (1-2 hours is ideal).
Don’t Overload with Sauce: Too much liquid can make the lasagna soggy. Keep a balance between sauce and pasta.
Pre-cook Dried Lasagna Sheets: If using dried pasta, parboil them for a few minutes before layering to ensure even cooking.
Rest Before Serving: Let the lasagna sit for 10-15 minutes after baking. This helps it set and makes slicing easier.
Make Ahead & Freeze:
Assemble the lasagna and refrigerate overnight for better flavor.
Freeze unbaked lasagna for up to 3 months, then bake directly from frozen, adding 20-30 extra minutes.
With these variations and tips, your Lasagna Bolognese will be absolutely perfect every time!
How to Store Lasagna Bolognese
Storing in the Refrigerator
Let the lasagna cool completely at room temperature (about 30-40 minutes).
Cover the baking dish tightly with foil or plastic wrap, or transfer individual portions to airtight containers.
Store in the refrigerator for up to 4 days.
To reheat: Warm in the oven at 180°C (350°F) for 15-20 minutes, or microwave individual slices for 2-3 minutes.
Freezing Lasagna (Unbaked or Baked)
Unbaked Lasagna: Assemble the lasagna in a freezer-safe dish, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months.
Baked Lasagna: Let it cool completely, then wrap it in foil or transfer portions to freezer-safe containers.
Reheating Frozen Lasagna
From Frozen (Unbaked): Bake directly from frozen at 180°C (350°F), adding 20-30 extra minutes.
From Frozen (Baked): Cover with foil and bake at 180°C (350°F) for 30-40 minutes, or until heated through.
By following these storage tips, your lasagna will stay fresh and delicious for future meals!