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Traditional Italian Lasagna with Bolognese and Béchamel
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Traditional Italian Lasagna with Bolognese and Béchamel

1 h 50 minPara 8Nutri-Score C€€
de @hennashareee1 importación0 veces cocinadas
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Ingredientes

8 personas
  • ground beefCarne900 g
  • olive oilDespensa30 ml
  • yellow onion (diced)Frutas y verduras1 pieza
  • celery stalks (diced)Frutas y verduras4 piezas
  • carrots (diced)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras6 piezas
  • tomato pasteDespensa60 g
  • canned tomatoesDespensa800 g
  • beef stockDespensa240 ml
  • dry red wineBebidas120 ml
  • saltEspecias9 g
  • black pepperEspecias9 g
  • fresh thyme (sprigs)Frutas y verduras5 piezas
  • oreganoEspecias4 g
  • basilEspecias4 g
  • flourDespensa40 g
  • butterLácteos70 g
  • whole milkLácteos600 ml
  • nutmeg (grated)Especias1 g
  • paprikaEspecias3 g
  • egg yolksLácteos3 piezas
  • Parmesan (shredded, divided)Lácteos180 g
  • pecorino (grated)Lácteos100 g
  • mozzarella (for the top layer)Lácteos115 g
  • ready-to-bake lasagna sheetsCereales250 g
  • parsley (chopped, for garnish)Frutas y verduras10 g

por ración

Nutrición

474kcal

Carbohidratos
22 g
Proteínas
31 g
Grasas
29 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Cazo
  • Fuente de horno
  • Placa de cocina
  • Horno

paso a paso

Preparación

  1. Sear the ground beef

    • Heat the olive oil in a pan and sear the ground beef to lock in flavor.
    • Season with salt and pepper, then remove the beef from the pan and set aside.
    Paso 1

  2. Cook the soffritto

    • Add the diced onion, celery and carrots to the same pan.
    • Cook until the onions are translucent.
    Paso 2

  3. Build the ragù

    • Return the ground beef to the pan with the garlic and tomato paste.
    • Deglaze with the red wine and beef stock and cook down for a few minutes.
    • Add the canned tomatoes and stir to combine.
    Paso 3

  4. Season and simmer the ragù

    • Season with salt, pepper, oregano, basil and fresh thyme.
    • Let the sauce simmer gently.
    Paso 4

  5. Make the béchamel roux

    • Melt the butter in a saucepan and whisk in the flour in equal parts.
    • Cook out the flour for a couple of minutes.
    Paso 5

  6. Add the milk

    • Pour in the milk and bring it to a low simmer, whisking until smooth.
    Paso 6

  7. Make it cheesy

    • Add the shredded Parmesan and grated pecorino.
    • Stir until the sauce is thick and cheesy.
    Paso 7

  8. Season and enrich the béchamel

    • Season with salt, pepper, paprika and nutmeg.
    • Add the egg yolks and stir until well combined.
    Paso 8

  9. Assemble the lasagna

    • Layer the lasagna sheets with the ragù and béchamel, making four layers.
    • Finish with Parmesan and mozzarella on the top layer.
    Paso 9

  10. Bake the lasagna

    • Bake covered at 190 °C.
    Paso 10

  11. Brown the top

    • Bake uncovered for a few more minutes.
    • Broil for a couple of minutes until golden.
    Paso 11

  12. Garnish and rest

    • Garnish with chopped parsley.
    • Let the lasagna set before slicing.
    Paso 12
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