Give Ragù time
A short sauce often remains watery. Slow cooking makes lasagna more stable and aromatic.
Italian Recipe
Lasagne Bolognese
This lasagna recipe works with beef chops, soffritto, tomatoes, some milk, lasagne plates, béchamel and parmesan. The ragù is allowed to simmer so that the sauce does not remain watery and the pasta cooks well in the oven.
Total time
2 hr 5 min
Calories
720 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Lasagne Bolognese with Ragù and Béchamel
A good lasagna is not a fast noodle dish. The ragù is slowly reduced, the béchamel should be free of clumps and the shape may rest briefly after baking. Only then does sauce, pasta and cheese combine to form stable, juicy pieces.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Lasagne Bolognese
Lasagne Bolognese needs a slowly cooked ragù, a smooth béchamel and enough rest after baking. So the layers can be cut cleanly.
Ingredients
6 servings
Method
-
1
Start Ragù
Sweat onion, carrots and celery in olive oil. Add minced meat and fry crumbly, then fry tomato paste briefly.
-
2
Simmer sauce
Add tomato and 150 ml milk. Simmer the Ragù for 45 to 60 minutes and season with salt and pepper.
-
3
Cook 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 into shape. Repeat lasagna plates, ragù, béchamel and parmesan until everything is spent. Finish with béchamel and parmesan.
-
5
Bake and leave to rest
Bake lasagna at 180 degrees top/bottom heat for 35 to 40 minutes. Leave to rest for 10 minutes before cutting.
Kitchen know-how
Tips for Lasagne Bolognese
Stir béchamel smoothly
Stir in milk in portions and stir vigorously so that no lumps are formed.
Leave to rest before cutting
After 10 minutes of service life, the layers hold together better.
Variations
How to adapt this recipe
Add small diced mushrooms or zucchini in the ragù. Then reduce the sauce openly so that it does not become watery.
Lasagne can be finished layered for a few hours in the refrigerator. Plan for 5 to 10 minutes longer when baking.
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 Lasagne Bolognese
This is not necessary for plates without precooking. It is important enough sauce to cook the plates in the oven.
The Ragù has not been reduced long enough or vegetables have delivered too much water. Let the sauce simmer uncovered.
Yeah, you can shift them a couple of hours before and put them in a cold place, make a little more time while baking.
After a short rest, Béchamel, Ragù and pasta sit down. The pieces can be cut cleaner.
Keep cooking