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Traditional Italian Lasagna with Bolognese and Béchamel
Hoofdgerecht

Traditional Italian Lasagna with Bolognese and Béchamel

1 u 50 minVoor 8Nutri-Score C€€
van @hennashareee1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • ground beefVlees900 g
  • olive oilVoorraadkast30 ml
  • yellow onion (diced)Groente en fruit1 stuk
  • celery stalks (diced)Groente en fruit4 stukken
  • carrots (diced)Groente en fruit2 stukken
  • garlic (minced)Groente en fruit6 stukken
  • tomato pasteVoorraadkast60 g
  • canned tomatoesVoorraadkast800 g
  • beef stockVoorraadkast240 ml
  • dry red wineDranken120 ml
  • saltKruiden en specerijen9 g
  • black pepperKruiden en specerijen9 g
  • fresh thyme (sprigs)Groente en fruit5 stukken
  • oreganoKruiden en specerijen4 g
  • basilKruiden en specerijen4 g
  • flourVoorraadkast40 g
  • butterZuivel70 g
  • whole milkZuivel600 ml
  • nutmeg (grated)Kruiden en specerijen1 g
  • paprikaKruiden en specerijen3 g
  • egg yolksZuivel3 stukken
  • Parmesan (shredded, divided)Zuivel180 g
  • pecorino (grated)Zuivel100 g
  • mozzarella (for the top layer)Zuivel115 g
  • ready-to-bake lasagna sheetsGranen250 g
  • parsley (chopped, for garnish)Groente en fruit10 g

per portie

Voedingswaarden

474kcal

Koolhydraten
22 g
Eiwitten
31 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Ovenschaal
  • Kookplaat
  • Oven

stap voor stap

Bereiding

  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.
    Stap 1

  2. Cook the soffritto

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

  4. Season and simmer the ragù

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

  6. Add the milk

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

  7. Make it cheesy

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

  8. Season and enrich the béchamel

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

  10. Bake the lasagna

    • Bake covered at 190 °C.
    Stap 10

  11. Brown the top

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

  12. Garnish and rest

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