Lasagna Bolognese

Lasagna Bolognese

Film director George Miller

I think that everyone, without exception, loves Italian pasta, from young to old. Even the most selective kids and picky gourmets occasionally turn away from pasta with a delicious sauce. Lasagna is actually the queen over all types of pasta, the real crown of creation of Italian culinary specialists. This is not just some fussy pasta in gravy, but a whole excellent pie - large, multi-layered, with different interiors and a rich sauce. It's hot, chewy, filling and incredibly tasty. Surely, an ideal dish for a gala table or a home-cooked meal on a day off.

If you want to create the right homemade lasagna, naturally, you will have to work a little and get a mountain of dishes dirty, but there is nothing particularly difficult in making it, but the result will more than repay all the effort expended. To make this process slightly easier, it is better to use ready-made lasagne sheets that do not require preparatory boiling. At a theoretical level, you can prepare lasagne dough yourself at home, but for this it is better to use flour from hard wheat, which cannot be purchased in a regular store. From our usual baking flour, lasagna will turn out to be not a completely correct mixture and, moreover, noticeably more nutritious.

Lasagna Bolognese with bechamel sauce is a classic favorite of this type of pasta. In it, the fragrant and satisfying meat interior, cooked with various vegetables and tomato sauce, is very harmoniously mixed with a tender and thick creamy milky béchamel sauce. Together with soft and elastic sheets of lasagna and tender, sticky melted cheese, the result is a work of culinary art that is simply magical in taste and mixture.

Lasagna Bolognese, prepared according to this recipe at home, will pleasantly surprise your family and guests and will become the true queen of a festive feast!

Necessary information

How to cook lasagna Bolognese with Bechamel sauce - a recipe for meat lasagna at home with step-by-step photos

INGREDIENTS:

• 10 sheets of lasagna (180 g)
• 250 g cheese

• 400 g minced beef
• 1 medium onion
• 1 medium carrot
• 4 cloves garlic
• 250 - 300 g of tomato sauce or ketchup
• 2 tbsp. l. olive oil
• salt, pepper, Italian herbs (basil, oregano)

• 1 liter of milk
• 50 g butter
• 2 tbsp. l. flour
• salt, pepper, nutmeg

COOKING METHOD:

1. In order to prepare lasagna bolognese, we will first create a traditional meat sauce from minced beef. To do this, finely chop the onion, grate the carrots on a large grater, and chop the garlic.

2. Heat olive oil in a frying pan, add garlic and fry it over medium heat until lightly browned and with a strong garlic aroma.

Add onions and carrots to the pan and fry the vegetables until translucent, about 10 minutes.
3. Add minced meat to the vegetables and fry it for 8 - 10 minutes, until it turns from reddish to brown.
During the cooking process, you should stir the dish from time to time, breaking up the lumps of minced meat with a spatula until it becomes as small and crumbly as possible. 4. Add any tomato sauce or ketchup to your taste.

Season the meat sauce with salt and Italian herbs, mix thoroughly and simmer covered over low heat for 15 minutes.
Traditional bolognese sauce for lasagna is ready! 5. While the meat sauce is stewing, you can start making snow-white milk bechamel sauce.
To do this, melt the butter in a deep saucepan over low heat. 6. Add flour and lightly fry it while constantly stirring with a whisk until a light nutty aroma appears.
7. Pour in milk in a narrow stream, stirring vigorously with a whisk, because at this stage lumps may form in the sauce.
If lumps do appear, it’s not scary, because they won’t be felt at all in the finished lasagna. In the latter case, you can create a homogeneous sauce using a blender. 8. Bring the sauce to a boil over medium heat, add salt, pepper and a pinch of nutmeg, then reduce the heat and cook with frequent stirring for 10 - 12 minutes until thickened.

Delicate milky bechamel sauce for lasagna is ready!

9. Grate the cheese on a large grater.

10. Now let's finally start assembling the lasagna.
Pour a little bechamel sauce into the bottom of a square or rectangular baking dish. I had a square glass mold 20 x 20 cm and ended up with 5 layers of lasagna and, accordingly, 4 layers of interior between them. 11. Place 2 lasagne sheets in one row on the bottom of the pan.
If they do not fit, you can overlap them slightly. For convenience, I always use lasagna sheets that do not need to be boiled ahead of time. But it is very important that all the sheets are completely covered with bechamel sauce, otherwise they may not be cooked through in some places. 12. Spread a quarter of the Bolognese meat sauce sparingly onto the lasagne sheets.
13. Lightly sprinkle Bolognese sauce with grated cheese.
14. Pour bechamel sauce over everything.
15. Place another layer of lasagna sheets and filling in the same order and so on until the end.
Cover the outermost 5th layer of lasagne sheets with cheese and pour bechamel sauce over it. 16. Bake in an oven preheated to 190°C for 25 - 30 minutes until golden brown.

Warm, tasty and satisfying lasagna bolognese is ready!

How to create dietary lasagna bolognese

Of course, lasagna is not a dish for every day and not for dietary nutrition. But at times you can completely allow yourself to consume it in limited quantities. To create lasagne bolognese that is the least nutritious and unsafe for your figure, you can use the following tips:

1. Use pasta only made from hard wheat, because it has one and a half times the least calories and is even more healthy than pasta made from premium flour.

2. Prepare minced meat at home from lean beef with the least amount of fat.

3. Instead of ready-made tomato sauce or ketchup, which usually contain vegetable oil and sugar, it is better to take fresh or canned tomatoes, peeled and cut into small cubes.

4. Eat low-fat cheese (17%).

Lasagna Bolognese

Upgrade photo to recipe dated 10/14/2008

Lasagna is a very different dish - there are a huge number of interior options for it. One of the most common recipes for this dish is lasagna with bolognese sauce. This is what I offer to you now. It is worth saying that you will have to tinker a little with lasagna, but it will certainly be worth it. Even my husband, who does not have a gastronomic passion for pasta, constantly eats lasagna with no little pleasure.

Ingredients :

For the bolognese

For the bechamel sauce

For assembly

Making recipe:

If the lasagne sheets require cooking (see on the package), boil them in salted water according to the method indicated on the package, fill with cool water and set aside for now. (You don’t need to cook the whole pack - calculate how many sheets you will need for your shape).

Fry the minced meat in olive oil.

Add salt, pepper and tomato mass to it (peel the tomatoes and grind in a blender with the addition of tomato paste). Let it simmer until the sauce thickens.

Prepare bechamel sauce. Melt the butter in a saucepan, quickly stir in the flour and fry, stirring, for 1 minute.

Then little by little, stirring constantly to prevent lumps from forming, add milk (I usually stir with a whisk). Add nutmeg and cook, stirring constantly, until the sauce thickens.

Three cheeses on a coarse grater.

Let's start assembling. Pour a little bechamel sauce into the bottom of the baking dish and distribute it moderately.

Place lasagne sheets overlapping the sauce.

Next we put the third part of the bolognese.

Sprinkle with grated mozzarella.

Spread bechamel sauce on top. Repeat twice. Cover the outermost layer of cheese with lasagne sheets, pour in the rest of the bechamel sauce and sprinkle thickly with grated Parmesan. Bake in an oven preheated to 200 degrees for 35-40 minutes.

Lasagna Bolognese

Recipes: 8

Bolognese sauce:
2 tbsp.
olive oil 1 medium onion
1 carrot
500 gr.
minced beef 50 ml. reddish dry wine

26109
• 14
• 24

Olga♥H

• January 29, 2014, 09:46

200 gr.
lasagna sheets 600 gr.
minced meat 1 tbsp.
dry snow-white wine 2 tomatoes or 1 tbsp.
tomato sauce 1 onion
1 carrot

28546
• 17
• 14

Flora

• 05 April 2013, 11:58

crostini with cheese.
4 pieces of daily snow-white bread or loaf
70-100 g.
thinly sliced ​​or grated cheese strips of reddish pepper
freshly ground dark pepper
summer salad - verdure d'estate

9881
• 38
• 60

she.

• 11 March 2011, 20:09

minced meat (50/50 pork, beef), lasagne sheets, onion, celery root, tomatoes (800 ml in their juice), parmesan for bechamel sauce - 500 ml. milk, 3 tbsp. flour, 50 gr. butter, nutmeg, 3-4 tbsp. parmesan

12734
• 24
• 49

Alisarom

• 25 February 2011, 13:34

300 gr.
egg dough 400 gr.
Bolognese sauce 1 liter of milk
80 gr.
butter 70 gr.
flour 50 gr. edamer cheese

10056
• 13
• 34

valentino bontempi

• 11 February 2011, 21:04

16 slices of freshly made lasagna.
for meat sauce:
250 -300 gr.
ground beef (can be mixed) 1.5 tbsp.
water 2 huge tomatoes, puree in a blender (canned can be used)
oregano

6798
• 24
• 42

eva7

• December 12, 2009, 15:40

dough:
-300 gr.
flour + for rolling out dough (approximately 100 g) -3 eggs
-100 gr.
spinach (I used frozen) -1 teaspoon salt
Bolognese sauce:

19903
• 43
• 91

chef

• 24 June 2009, 21:04

lasagne sheets 500 gr.
soft cheese 250 gr.
Parmesan cheese 200 gr.
eggs 3 pcs.
for stew Bolognese:
lean pork 0.5 kg.

32326
• 80
• 175

strelec148

• 05 May 2008, 19:01

Nina and Ulyana Tarasova “And we have cookies!”

Lasagna Bolognese

Ingredients

Minced meat – 400 g

Lasagna sheets – 8 pcs.

Hard cheese – 200 g.

Onions – 100 g.

Tomatoes in their juice – 300 ml.

Wheat flour – 2 tbsp. l.

Olive oil – 30 ml.

Butter – 80 g

Mixture of Italian herbs – 0.5 tsp.

Nutmeg – 1 pinch

Garlic – 1 clove

• 181 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lasagna recipes can vary indefinitely, I offer you the classic and most common lasagna with Bolognese sauce. Before laying the lasagna sheets, pay attention to the instructions - some sheets need to be boiled, while others can be used dry.

For manufacturing, prepare the necessary products.

Finely chop the garlic. Chop the onion.

Now we are preparing bolognese. Lightly fry the minced meat in oil. Add garlic, onion and fry until onion is translucent. Add the tomato pulp and simmer a little. Season with salt and pepper to taste and add a mixture of Italian herbs.

Prepare bechamel sauce. Melt the butter, add wheat flour.

Pour in the milk evenly, in parts. Stir every time so that there are no lumps in the sauce. Boil the bechamel sauce for 5 minutes over low heat, stirring occasionally. Then add nutmeg and salt to the sauce.

Assembling lasagna. Pour bechamel sauce into the bottom of the pan. Place lasagne sheets on top. Next add bolognese sauce and grated cheese.

Repeat layers two more times.

Place 2 more sheets and pour in the remaining bechamel sauce.

Sprinkle lasagna with cheese.

Bake the lasagna pan for 30-35 minutes at 180*c.

Our lasagna bolognese is ready. Bon appetit!