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Homemade 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 crushed tomatoes
  • 1 onion
  • 1 clove garlic
  • 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. Sauté them over low heat in a saucepan with 2 tbsp olive oil until the onion becomes translucent.
  2. Add the crushed tomatoes, sugar, herbes de Provence, salt, and pepper. Simmer over low heat for 20 minutes.
  3. Meanwhile, brown the ground beef in a pan with 2 tbsp olive oil over medium heat for 3-5 minutes. Season with salt and pepper, then mix into the tomato sauce. Simmer together a few more minutes.
  4. In a saucepan, melt 70 g butter. Remove from heat and whisk in the flour. Gradually pour in the milk while whisking to avoid lumps.
  5. Return to low heat and cook, stirring regularly, until the béchamel thickens. Season with salt, pepper, and a pinch of nutmeg.
  6. Preheat the oven to 180°C (350°F). Grease the bottom and sides of a baking dish with melted butter.
  7. Layer lasagna sheets, then béchamel, then the meat and tomato sauce mixture. Sprinkle with grated gruyère.
  8. Repeat the layers until ingredients are used up, finishing with a layer of béchamel topped with grated parmesan.
  9. Bake for about 45 minutes, until the top is golden and bubbling. Check the pasta is cooked by piercing with a knife tip.
  10. Let the lasagna rest out of the oven for 5-10 minutes before cutting. Serve in rectangular portions, with a green salad if desired.

Source: www.cuisineaz.com