Lasagna Bolognese
A long-simmered beef ragu layered with pasta sheets, nutmeg-scented bechamel and parmesan, baked until the top browns.
Ingredients19
- Ground Beef500g
- Lasagna Noodles150g
- Tomatoes (Canned)800g
- Carrots2 Stück
- Celery1 stalk
- Red Wine200ml
- Butter50g
- All-Purpose Flour40g
- Milk500ml
- Parmesan Cheese150g
- Onion1 Stück
- Garlic1 Zehe
- Tomato Paste1 EL
- Rosemary4 sprigs
- Thyme4 sprigs
- Nutmeg0.25 TL
- Olive Oil2 EL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Sear the ground beef hard in olive oil, add the diced vegetables and let it all reduce for a long stretch with the red wine and tomatoes.
- 2
For the bechamel, melt the butter, whisk in the flour and cook it with the milk, beating the whole time, until it thickens into a smooth, thick sauce. Season the bechamel with nutmeg.
- 3
Coat a baking dish with bechamel and layer pasta, bolognese, sauce and parmesan in turn.
- 4
Bake the lasagna at 400F for about 35 minutes, until the cheese layer bubbles and browns.
- 5
Let it rest 15 minutes before serving so the layers stay firm and juicy.
NutritionPer serving
Allergens
Equipment
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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