Giving Ragù time
A short sauce often stays watery. Slow simmering makes lasagna more stable and aromatic.
Italian Recipe
Lasagna Bolognese
This lasagne recipe works with minced beef, soffritto, tomatoes, a little milk, lasagne platters, béchamel and parmesan. The ragù may simmer to prevent the sauce from becoming watery and the pasta from cooking well in the oven.
Total time
2 hr 5 min
Calories
720 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Lasagna Bolognese with ragù and béchamel
A good lasagna is not a quick pasta dish. The ragù is slowly reduced, the béchamel should be lump-free and the tin should rest for a short time after baking. Only then do sauce, pasta and cheese combine to form stable, juicy pieces.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Lasagna Bolognese
Lasagne Bolognese needs a slow-cooked ragù, a smooth béchamel and enough rest time after baking. This allows the layers to be cut clean.
Ingredients
6 servings
Method
-
1
Ragù
Sauté onion, carrots and celery in olive oil. Add minced meat and fry until crumbly, then fry tomato paste briefly.
-
2
Simmer sauce
Add the tomatoes and 150 ml milk and simmer gently for 45 to 60 minutes, season with salt and pepper.
-
3
Béchamel
Melt butter, stir in flour and sauté briefly. Stir in milk gradually, simmer for 5 minutes and season with salt, pepper and nutmeg.
-
4
Layers
Put some ragù in the tin. Repeat lasagne platters, ragù, béchamel and parmesan until all is used up. Finish with béchamel and parmesan.
-
5
Bake and let rest
Bake the lasagna at 180 degrees above / below heat for 35 to 40 minutes. Leave to rest for 10 minutes before cutting.
Kitchen know-how
Tips for Lasagna Bolognese
Whisk the béchamel until smooth
Stir in milk in portions and stir vigorously to prevent lumps from forming.
Leave to rest before cutting
After 10 minutes of service life, the layers hold together better.
Variations
How to adapt this recipe
Add finely diced mushrooms or zucchini to the ragù. Reduce the sauce open so that it does not become watery.
Lasagna can be refrigerated for a few hours, ready to bake, and allow 5 to 10 minutes longer.
Nutrition per serving
720kcal
62.0 gCarbohydrates
36.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Lasagna Bolognese
This is not necessary for platters without pre-cooking. It is important to have enough sauce for the plates to cook in the oven.
The ragù was not reduced long enough or vegetables gave off too much water. Let sauce simmer uncovered.
Yes, you can layer them a few hours in advance and refrigerate them. Allow a little more time for baking.
After a short rest, béchamel, ragù and pasta sit down. The pieces can be cut more cleanly.
Keep cooking