Lasagna Bolognese

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5 1
Region Italy
Categories Main courses
Tags Classics, Home cooked takeout, Pasta recipes
Servings: 4
Preperation time: 20 minutes.
Cooking time: 180 minutes.
Recipe by:

The classic lasagna from Bologna is the lasagna that everyone knows. Minced meat in tomato sauce and alternating layers with bechamel sauce and pasta sheets ... Can be ordered at any pizzeria and perhaps the first takeout that was on sale? (A wild guess)
But take the time to get started with this yourself! It is so worth it! I used to start with a Bolognese sauce at 8 o'clock in the evening to finally enjoy my lasagna after 11 o'clock in the evening; and it was worth it!

Also try to vary a bit; I love pot roast in my Bolognese sauce for example and I like to add some Mozzarella on top. Start with a good basic recipe (like the recipe below) and add your own touch!

Enjoy your meal!

Lasagna Bolognese

The ingredients for lasagna bolognese:

  • bolognese sauce;
    Note! Quantities below are for 4 portions.
    • 500 gram minced beef;
    • 200 gram sieved tomatoes;
    • 70 gram tomato paste;
    • 50 gram pancetta; chopped
    • 1 onion; chopped
    • 4 cloves garlic; chopped
    • 1 chili pepper;
    • 75 gram winter carrots; chopped
    • 1 stems celery; sliced
    • 25 gram butter;
    • 200 milliliter milk;
    • 200 milliliter beef stock;
      Note! Quantities below are for 0 portions.
      • 1 kilo beef soup bones;
      • 3 liter water;
      • 250 gram onions; in pieces
      • 150 gram winter carrots; in pieces
      • 150 gram fennel; in pieces
      • 150 gram celery; in pieces
      • olive oil;
    • olive oil;
  • béchamel sauce;
    Note! Quantities below are for 0 portions.
    • 100 gram butter;
    • 110 gram flour;
    • 1 liter milk;
  • 20 lasagne sheets;
  • 300 gram Parmigiano-Reggiano; grated
  • 250 gram mozzarella; sliced

How to make lasagna bolognese?

  1. Prepare the bolognese sauce.
    1. Prepare the beef stock.
      1. Add the olive oil to the pan.
      2. Add the beef soup bone to your pan and sear on medium temperature until colored. Use multiple portions if needed.
      3. Add the onion, the winter carrot, the fennel and the celery and fry shortly while stirring.
      4. Add the water
      5. Let it boil for 180 minutes.
      6. Sieve the stock.
      7. Your result is ready for further use.
    2. Add the olive oil to the pan.
    3. Add the minced beef to your pan and sear on medium temperature until colored. Use multiple portions if needed.
    4. Remove from pan and set aside.
    5. Add the pancetta and fry on medium temperature until colored.
    6. Lightly fry the onion, the garlic, the chili pepper, the winter carrot and the celery in the pan until translucent.
    7. Add the minced beef, the butter and the milk and fry shortly while stirring.
    8. Let it briefly reduce.
    9. Add the sieved tomatoes, the tomato paste and the beef stock and fry shortly while stirring.
    10. Stew for at least 2 hours.
    11. Your dish is ready, enjoy!
  2. Prepare the béchamel sauce.
    1. Heat the milk to just under a boil.
    2. Slowly melt the butter in a pan. Note: Make sure you only melt the butter don't let it go too fast.
    3. Add the flour and mix together to a roux.
    4. Slowly add the milk bit by bit while whisking until you have a smooth mixture.
    5. Your result is ready for further use.
  3. Preheat the oven at 200°C.
  4. Build the layers for the lasagna; for each layer using the béchamel sauce, the lasagne sheet, the bolognese sauce and the Parmigiano-Reggiano cansecutively.
  5. Add the mozzarella
  6. Bake in the oven for 40 minutes.
  7. Your dish is ready, enjoy!

More about the ingredients used: