Cooking time
2 h. 45 min.
Serves
6
Cuisine
Italian
Difficulty
Categories
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About this recipe
Immerse yourself in the world of Italian cuisine with this delightful recipe for classic lasagna! Succulent layers of tender Bolognese meat ragu, aromatic béchamel sauce, and melting Parmesan, baked to a golden crust, will provide an unforgettable gastronomic pleasure. This dish is perfect for a family lunch or dinner with friends, promising to be the star of your table.
Ingredients list
Total ingredients: 21
Serves:
Lasagna sheets - 12 pcs.
Parmesan cheese - 150 g
For sauce:
Milk 0.5% - 700 ml
Butter 82.5% - 50 g
Wheat flour - 40 g
ground nutmeg - to taste
Salt - to taste
For filling:
Mince meat - 500 g
Raw smoked bacon - 100 g
Onions 2 pcs. - 80 g
Carrot 1 pc. - 80 g
Celery - 70 g
Garlic - 2 clove
canned tomato - 600 g
Dry white wine - 70 ml
Olive oil - 2 tbsp.
Bay leaf - 1 pcs.
dried thyme - 3 g
Dried oregano - 3 g
Ground black pepper - to taste
Salt - to taste
Nutrition facts
Serves:
🥓
Fat
270г
🍚
Carbohydrates
526г
🥩
Proteins
165г
🔥
Kcal
Daily values
Preparation steps
Step 1
Prepare the lasagna sheets. If they are thin and do not require pre-cooking (as indicated by the manufacturer), then no action is needed. If the sheets are a bit thick and you're unsure, immerse them one by one in boiling water for half a minute, then remove and lay them out on towels.
Step 2
Grate the parmesan on a coarse grater. Prepare a baking dish, approximately 30x20 cm, with sides at least 5 cm high. Grease it with vegetable or butter to prevent the lasagna from sticking.
Step 3
Before you begin assembling the lasagna, make sure all ingredients are at hand: grated cheese, prepared Bolognese ragu, creamy béchamel sauce, and lasagna sheets. Spread 2-3 spoonfuls of béchamel sauce into the dish and distribute evenly over the bottom.
Step 4
Place three lasagna sheets on the sauce. Mentally divide the meat ragu into three portions, and the béchamel sauce and Parmesan into four. Exact precision isn't necessary; just keep the number of layers in mind so the ingredients are distributed relatively evenly.
Step 5
On the first layer of lasagna sheets, spread a generous amount of thick Bolognese meat ragu, then evenly distribute the béchamel sauce over it. Sprinkle generously with grated cheese to ensure every bite is infused with flavor.
Step 6
Repeat the layer sequence two more times: lasagna sheets, bolognese ragu, bechamel sauce, grated cheese. Finish the construction by covering it with the remaining lasagna sheets, spread the remaining bechamel sauce over them, and generously sprinkle with grated cheese.
Step 7
Place the lasagna dish into the oven preheated to 180–190°C. Bake for approximately 45 minutes, until a delicious golden crust forms on top. Remove the finished lasagna from the oven and let it rest for 15–20 minutes to allow all the flavors to meld harmoniously.
For sauce:
Step 1
While the Bolognese ragu simmers, prepare the delicate béchamel sauce. Heat the milk. In a separate saucepan, melt the butter, add the flour, and stir quickly, preferably with a whisk. Continue stirring, frying the flour in the butter for 1-2 minutes.
Step 2
Gradually pour the hot milk into the butter-flour mixture in a thin stream, stirring continuously to prevent lumps from forming. Once the béchamel sauce has thickened, season it with salt and nutmeg for a refined flavor.
For filling:
Step 1
Begin by preparing the vegetables for the flavorful Bolognese meat ragu. Peel the onion, carrots, celery stalk, and garlic, then chop them roughly. Transfer the vegetables to a blender and process until they form a juicy crumble.
Step 2
Dice the bacon into very small pieces. Heat a frying pan with olive oil, add the chopped bacon, and fry for 3 minutes, stirring constantly until golden brown.
Step 3
Add the carrots, celery, onion, and garlic, finely chopped in a blender, to the pan with the bacon. Mix thoroughly. Sauté the vegetables with the bacon for about 5 minutes over low heat, stirring occasionally, until they are soft and fragrant.
Step 4
Now it's time to add the ground meat to the pan with the sautéed vegetables. Add it in portions and immediately break it up with a spatula to ensure the meat mixture is crumbly and free of large lumps.
Step 5
Fry the minced meat for 7–10 minutes, then pour in the white wine. Stir until the wine is completely absorbed and evaporated. Add the chopped or pureed tomatoes to the pan and bring to a boil.
Step 6
Season the ground meat stew with salt, freshly ground black pepper, and dried herbs. Add a bay leaf. Reduce the heat to low and simmer the Bolognese stew, covered, for at least thirty minutes, or until it reaches your desired thickness.
Enjoy your meal!
Follow the instructions step by step