🇮🇹 Italian

Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 50 g (béchamel) Butter; 700 g Tomato Puree; to taste Salt; 1, finely diced Onion; 3 cloves, minced Garlic; 200 g, shredded Mozzarella Cheese; 2 tbsp Olive Oil; 100 g, grated Parmesan Cheese; 1/2 tsp, crushed Black Peppercorns; 12 Lasagna Sheets; 500 g Ground Beef; 2 tbsp Tomato Paste; 500 ml (béchamel) Milk; 50 g (béchamel) All-Purpose Flour; 1 Bay Leaf; 1 tsp Dried Oregano

🇮🇹 Italian

The Sunday classic of Emilia-Romagna — layers of slow-simmered ragù, silky béchamel and pasta baked under a golden cheese crust.

Prep 40 min Cook 90 min Serves 6 Hard

Ingredients

Butter50 g (béchamel)
Tomato Puree700 g
Saltto taste
Onion1, finely diced
Garlic3 cloves, minced
Mozzarella Cheese200 g, shredded
Olive Oil2 tbsp
Parmesan Cheese100 g, grated
Black Peppercorns1/2 tsp, crushed
Lasagna Sheets12
Ground Beef500 g
Tomato Paste2 tbsp
Milk500 ml (béchamel)
All-Purpose Flour50 g (béchamel)
Bay Leaf1
Dried Oregano1 tsp

Instructions

1
Make the ragù: brown the beef in olive oil, then remove it. Sauté onion and garlic in the same pot until soft.
2
Return beef, add tomato paste, puree, bay leaf, oregano, salt and pepper. Simmer covered on low for 45-60 minutes, stirring occasionally.
3
Make the béchamel: melt butter, whisk in flour and cook 2 minutes. Gradually whisk in warm milk until smooth and thick. Season.
4
Preheat oven to 180°C (350°F). Lightly sauce the bottom of a baking dish.
5
Layer: pasta sheets → ragù → béchamel → mozzarella → parmesan. Repeat 3-4 times, finishing with béchamel and plenty of parmesan on top.
6
Bake 40 minutes until bubbling and golden. Rest 15 minutes before cutting — this sets the layers.

Chef's tip

Resting the lasagna 15 minutes after the oven is not optional — cutting too early collapses the beautiful layers.

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Watch how it's made

Video: The Real Lasagna is Bolognese · on YouTube