Bolognese Lasagna
Main Dishes • European
Description
Bolognese Lasagna
Ingredients
- Spanish onions 1 piece
- Carrot 1 piece
- Garlic 2 cloves
- Olive Oil 7 tablespoons
- Celery stalk 1 stalk
- Baking Tomatoes 25 oz
- Lean Beef 30 oz
- Rosé Dry Wine 5 fl oz
- Rosemary 1 sprig
- Butter 5 oz
- Wheat Flour 5 oz
- Milk 0 qt
- Fresh basil leaves 1 bunch
- Ground Nutmeg 1 teaspoon
- Parmesan Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Ready-made dry lasagna sheets 10 oz
Step-by-Step Guide
Step 1
Crush two cloves of garlic and, without peeling, sauté in olive oil for one minute.
Step 2
While the garlic is sautéing, chop half of the onion and the celery stalk into cubes, and grate the carrot on a coarse grater.
Step 3
Add the vegetables to the garlic and sauté for 7–8 minutes.
Step 4
Remove the garlic from the pan and add the ground beef. Season with salt and pepper. Sauté.
Step 5
Add the dry red wine. Let it evaporate.
Step 6
Finely chop the canned tomatoes in their juice and add them to the pan. Also add a sprig of rosemary and simmer for 30–40 minutes on low heat with the lid on. After the sauce is prepared, remove the rosemary.
Step 7
10–15 minutes before the Bolognese sauce is done, start preparing the béchamel sauce.
Step 8
Melt the butter in a saucepan, add the flour, and lightly sauté the mixture over low heat for one minute.
Step 9
Add one liter of cold or room temperature milk. Whisk the mixture vigorously and continuously until it thickens. Keep the heat low while doing this.
Step 10
While whisking, add salt, pepper, and nutmeg.
Step 11
When the sauces are ready, grease a baking dish with butter, place two tablespoons of béchamel sauce on the bottom, and spread it evenly across the surface. Layer lasagna sheets on top of the sauce, followed by Bolognese, and then béchamel again, sprinkling grated Parmesan on top and covering with lasagna sheets.
Step 12
Repeat the same process until all ingredients are used or the height of the baking dish is reached. The last layer should consist only of béchamel sauce, generously sprinkled with grated Parmesan on top.
Step 13
Bake for 30 minutes at 355°F.
Step 14
Cut into portions. Garnish with fresh basil on top.
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