Ingredients
Scale
Ingredients for the Bolognese Sauce (Ragù alla Bolognese):
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 400g (about 0.88 lbs) ground beef or a mix of beef and pork
- 150ml (about 5 fl oz) red wine (optional)
- 800g (about 1.76 lbs) canned whole tomatoes, crushed
- Salt and pepper, to taste
- A pinch of nutmeg
- 2 bay leaves
Tip: Use fresh herbs for that extra rich flavor!
Ingredients for the Béchamel Sauce:
- 4 cups milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Salt and nutmeg, to taste
Ingredients for the lasagne sheets:
- 400g (about 0.88 lbs) fresh lasagne sheets (store-bought)
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
- Bolognese Sauce:
- In a large pan, heat olive oil over medium heat. Add onion, carrot, and celery, and sauté until they are softened.
- Add the minced garlic and sauté for an additional minute.
- Add the ground meat, breaking it up with a wooden spoon until it is browned and cooked through.
- Pour in the red wine (if using) and allow it to evaporate.
- Add the crushed tomatoes, salt, pepper, nutmeg, and bay leaves. Lower the heat and let the sauce simmer for about 2 hours, stirring occasionally. If the sauce becomes too thick, you can add a little water.
- Once done, remove the bay leaves and adjust the seasoning as needed.
- Béchamel Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour, whisking continuously to avoid lumps, and cook for a couple of minutes.
- Gradually add the milk, continuing to whisk.
- Continue cooking the sauce on low heat until it thickens. Season with salt and a pinch of nutmeg. Set aside.
- Assembly: Preheat the oven to 200°C (390°F).
- In a large baking dish, spread a thin layer of béchamel sauce followed by a layer of Bolognese sauce.
- Place a layer of lasagne sheets on top.
- Continue layering béchamel, Bolognese sauce, and lasagne sheets.
- Finish with a layer of béchamel sauce on top, and sprinkle generously with grated Parmigiano-Reggiano cheese.
- Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
Let it rest for a few minutes before serving – enjoy!
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