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Classic Lasagna Bolognese Recipe with Creamy Béchamel Sauce

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A comforting classic lasagna featuring slow-simmered Bolognese sauce layered with creamy béchamel and cheeses, perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (for Bolognese)
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 1 lb ground beef (80% lean)
  • 0.5 lb ground pork (optional)
  • 28 oz canned crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (can substitute with beef broth)
  • 1/2 cup whole milk
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 5 tablespoons unsalted butter (for béchamel)
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and white pepper, to taste
  • About 12 lasagna sheets (regular or no-boil)
  • 2 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Prepare the Bolognese Sauce: Heat olive oil and butter in a large saucepan over medium heat. Sauté onion, carrot, and celery until soft and translucent, about 8-10 minutes. Add garlic and cook for 1 minute.
  2. Increase heat to medium-high, add ground beef and pork, cook until browned, about 8 minutes. Drain excess fat if needed.
  3. Stir in tomato paste and cook for 2 minutes. Pour in red wine and simmer until mostly evaporated, about 5 minutes.
  4. Add crushed tomatoes, whole milk, oregano, basil, bay leaf, salt, and pepper. Simmer uncovered on low heat for at least 45 minutes, stirring occasionally. Remove bay leaf and adjust seasoning.
  5. Make the Béchamel Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 2 minutes without browning.
  6. Gradually whisk in warmed milk, continue whisking until sauce thickens and coats the back of a spoon, about 8-10 minutes.
  7. Season with salt, white pepper, and nutmeg. Remove from heat and keep warm.
  8. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel on the bottom of the baking dish.
  9. Layer lasagna sheets over béchamel, add a ladle of Bolognese sauce, then béchamel sauce on top. Sprinkle with mozzarella and Parmesan.
  10. Repeat layers until dish is filled, finishing with béchamel and Parmesan on top.
  11. Bake the Lasagna: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
  12. Let rest for 15 minutes before slicing to allow layers to set.

Notes

Slow simmering the Bolognese sauce builds deep flavor. Whisk béchamel constantly to avoid lumps. Use freshly shredded cheeses for best melting. Cover lasagna while baking to retain moisture, uncover near end for golden crust. Rest lasagna 15 minutes before slicing for neat layers.

Nutrition

Keywords: lasagna, Bolognese, béchamel sauce, classic Italian, comfort food, family dinner, pasta bake

Find it online: https://blipflavor.com/classic-lasagna-bolognese-recipe-with-creamy-b-e-chamel-sauce-easy-step-by-step-guide/