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Classic Lasagna Recipe with Bolognese and Béchamel Sauce
Ingredients
For the Bolognese Sauce:
• Butter or oil – 1 tbsp
• Garlic – 4 cloves, chopped
• Carrot – 1, diced
• Celery – 3 sticks, diced
• Onion – 2, diced
• Nutmeg – ½ tsp
• Basil leaves – to taste
• Minced beef – 1 kg
• Rosemary or dried oregano – 1 tsp
• Canned chopped tomatoes – 3 cans
• Tomato paste – 3 tbsp (optional)
• Cinnamon powder – 1 tsp
• Salt and pepper – to taste
• Water – 1 cup, as needed
For the Béchamel (White) Sauce:
• Butter – 3 tbsp
• Flour – 3 tbsp
• Milk – 1 liter
• Salt – to taste
• Parmigiano Reggiano – 50 g, grated
• Chopped parsley
For the Lasagna Layers:
• No-precook lasagne noodles – 1 package
• Fresh mozzarella – 200 g, shredded
• Fresh parsley or basil leaves – optional, for garnish
Cooking Method
Step 1: Prepare the Bolognese Sauce
1. Heat a heavy-based saucepan over medium-high heat. Add 1 tbsp of butter or oil, then sauté garlic, carrot, celery, and onion for 5-6 minutes until softened. Add a pinch of salt and pepper, stir, and cook for another 2 minutes. Remove from heat and set aside.
2. Increase the heat, add the minced beef to the pan, and cook, breaking up any clumps until the meat is browned. Stir in rosemary, bay leaves, nutmeg, and additional salt and pepper to taste.
3. Add the canned tomatoes, tomato paste (if using), and cinnamon powder or a 3” cinnamon stick. Mix well.
4. Reintroduce the sautéed vegetables to the pot, stirring to incorporate. Scrape any caramelized bits from the pan’s bottom. Simmer, then reduce heat to low and cook gently for 30 minutes, stirring occasionally until thickened yet moist. Add water if the sauce becomes too dry. Taste and adjust seasoning as needed, then set aside.
Step 2: Prepare the Béchamel Sauce
5. Preheat the oven to 190°C/375°F (Gas mark 5).
6. In a medium saucepan, add 3 tbsp of butter and 3 tbsp of flour over medium heat. Stir and cook for 3-4 minutes. Gradually whisk in milk, ensuring a smooth consistency. Season with salt and pepper to taste, add Parmigiano Reggiano, and cook over gentle heat for 4-5 minutes until thickened. Set aside.
Step 3: Assemble the Lasagna
7. In a lasagna dish, spread a quarter of the Bolognese (Beef) sauce across the bottom.
8. Lay lasagne noodles over the sauce, breaking pieces as needed to fit the dish. Layer a third of the Bolognese sauce, a sprinkle of mozzarella cheese, and a third of the Béchamel sauce on top. Add optional basil leaves or extra cheese if desired.
9. Repeat the process to create two additional layers.
Step 4: Bake
10. Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until golden-brown and bubbling.
11. Allow the lasagna to rest for 10 minutes before slicing into hearty wedges.
Serve with a crisp green salad for a complete meal. Enjoy!
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