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

1 h 50Pour 8Nutri-Score C€€
par @hennashareee1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • ground beefViandes900 g
  • olive oilÉpicerie30 ml
  • yellow onion (diced)Fruits et légumes1 morceau
  • celery stalks (diced)Fruits et légumes4 morceaux
  • carrots (diced)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes6 morceaux
  • tomato pasteÉpicerie60 g
  • canned tomatoesÉpicerie800 g
  • beef stockÉpicerie240 ml
  • dry red wineBoissons120 ml
  • saltÉpices9 g
  • black pepperÉpices9 g
  • fresh thyme (sprigs)Fruits et légumes5 morceaux
  • oreganoÉpices4 g
  • basilÉpices4 g
  • flourÉpicerie40 g
  • butterProduits laitiers70 g
  • whole milkProduits laitiers600 ml
  • nutmeg (grated)Épices1 g
  • paprikaÉpices3 g
  • egg yolksProduits laitiers3 morceaux
  • Parmesan (shredded, divided)Produits laitiers180 g
  • pecorino (grated)Produits laitiers100 g
  • mozzarella (for the top layer)Produits laitiers115 g
  • ready-to-bake lasagna sheetsCéréales250 g
  • parsley (chopped, for garnish)Fruits et légumes10 g

par portion

Nutrition

474kcal

Glucides
22 g
Protéines
31 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Plat allant au four
  • Plaque de cuisson
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Cook the soffritto

    • Add the diced onion, celery and carrots to the same pan.
    • Cook until the onions are translucent.
    Étape 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.
    Étape 3

  4. Season and simmer the ragù

    • Season with salt, pepper, oregano, basil and fresh thyme.
    • Let the sauce simmer gently.
    Étape 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.
    Étape 5

  6. Add the milk

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

  7. Make it cheesy

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

  8. Season and enrich the béchamel

    • Season with salt, pepper, paprika and nutmeg.
    • Add the egg yolks and stir until well combined.
    Étape 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.
    Étape 9

  10. Bake the lasagna

    • Bake covered at 190 °C.
    Étape 10

  11. Brown the top

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

  12. Garnish and rest

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