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Easy Lasagna Bolognese

🇮🇹 Italy · Emilia-Romagna

Servings: 6 Prep: 20 minutes Cook: 1 hour Total: 1 hour 20 minutes

Ingredients

  • 300 g ground beef
  • 1/2 package lasagna sheets
  • 800 g tomato pulp (crushed tomatoes)
  • 1 onion
  • 1 garlic clove
  • 100 g grated Gruyère cheese
  • 50 g grated Parmesan cheese
  • 4 tbsp olive oil
  • 20 g butter
  • 1 tbsp herbes de Provence
  • 1 tbsp sugar
  • 2 pinches salt
  • 2 pinches pepper
  • 70 g flour
  • 70 g butter
  • 500 ml milk
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 pinch pepper

Steps

  1. Peel and finely chop the onion and garlic clove.
  2. Sauté onion and garlic in a saucepan with 2 tbsp olive oil over low heat until the onion becomes translucent.
  3. Add tomato pulp, sugar, herbes de Provence, salt, and pepper. Simmer over low heat for 20 minutes.
  4. While the tomato sauce simmers, cook the ground beef in a pan with 2 tbsp olive oil over medium heat for 3-5 minutes.
  5. Season the beef with salt and pepper, then mix it into the tomato sauce. Simmer together for a few more minutes.
  6. In a saucepan, melt 70 g butter. Remove from heat and whisk in the flour.
  7. Gradually whisk in the milk to avoid lumps, then return to low heat and cook, stirring, until thickened.
  8. Season the béchamel with salt, pepper, and a pinch of nutmeg.
  9. Preheat the oven to 180°C (350°F). Grease the bottom and sides of a baking dish with melted butter.
  10. Layer lasagna sheets, béchamel, and the beef-tomato mixture in the dish, sprinkling grated Gruyère between layers.
  11. Repeat layering until ingredients are used up, finishing with a layer of béchamel topped with grated Parmesan.
  12. Bake for about 45 minutes, until the top is golden and bubbling. Check the pasta is cooked by piercing with a knife tip.
  13. Let the lasagna rest out of the oven for 5-10 minutes before cutting.
  14. Serve in rectangular portions, accompanied by a green salad.

Source: www.cuisineaz.com