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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 minServes 8Nutri-Score C€€
from @hennashareee1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • ground beefMeat900 g
  • olive oilPantry30 ml
  • yellow onion (diced)Produce1 piece
  • celery stalks (diced)Produce4 pieces
  • carrots (diced)Produce2 pieces
  • garlic (minced)Produce6 pieces
  • tomato pastePantry60 g
  • canned tomatoesPantry800 g
  • beef stockPantry240 ml
  • dry red wineBeverages120 ml
  • saltSpices9 g
  • black pepperSpices9 g
  • fresh thyme (sprigs)Produce5 pieces
  • oreganoSpices4 g
  • basilSpices4 g
  • flourPantry40 g
  • butterDairy70 g
  • whole milkDairy600 ml
  • nutmeg (grated)Spices1 g
  • paprikaSpices3 g
  • egg yolksDairy3 pieces
  • Parmesan (shredded, divided)Dairy180 g
  • pecorino (grated)Dairy100 g
  • mozzarella (for the top layer)Dairy115 g
  • ready-to-bake lasagna sheetsGrains250 g
  • parsley (chopped, for garnish)Produce10 g

per serving

Nutrition

474kcal

Carbs
22 g
Proteins
31 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Baking dish
  • Stovetop
  • Oven

step by step

Method

  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.
    Step 1

  2. Cook the soffritto

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

  4. Season and simmer the ragù

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

  6. Add the milk

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

  7. Make it cheesy

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

  8. Season and enrich the béchamel

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

  10. Bake the lasagna

    • Bake covered at 190 °C.
    Step 10

  11. Brown the top

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

  12. Garnish and rest

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