Classic Lasagna Bolognese

Lasagna is a beloved dish for many, especially my partner who can’t seem to get enough—even after finishing his two portions. In these days, a quick search on the internet, Instagram, or YouTube reveals a variety of lasagna filling variations. Personally, I prefer to stick with the traditional approach. For me, a lasagna should taste like a lasagna, and that classic Bolognese or Ragu flavor immediately comes to mind when I think about it. This recipe I love love love it! because it’s so good and fun to chew. Also, kids friendly.

This recipe will focus on creating a lasagna with a firm texture, featuring perfectly cooked pasta that isn’t overly done. We’ll skip the boiling and excess moisture, and there won’t be any special cream-based ingredients or result of an uncooked pasta involved. If you stick with the tips! YOU WILL NEVER FAIL! I promise!

TIPS:

• Always place the sauce at the bottom, and aim to use more sauce than meat. Try to minimize the amount of meat used.
• While layering the lasagna, press it slightly to ensure the pasta beneath gets properly soaked.
• Layering steps: Begin with a layer of sauce (containing the least meat), followed by pasta. Then repeat the sequence: [Sauce + béchamel and cheese]. Continue this pattern until you reach the top layer.
• For the final layer, ensure that the cheese is soaked in the béchamel sauce, preventing it from becoming dry on top. This helps avoid early browning of the lasagna’s surface.
• For the cheese, I use a mixture of fresh mozzarella and grated cheeses like Gouda, Emmental, and mozzarella (the ready mixed from supermarket). However, feel free to use your preferred cheeses.
• IMPORTANT: Allow the lasagna to rest for 15-30 minutes after removing it from the oven if you prefer a firmer consistency. This resting period also makes it easier to cut clean, attractive portions. If you prefer a less firm texture, you can enjoy it immediately after baking.

Recipe similiar: Spaghetti Bolognese

Classic Lasagna Bolognese

Difficulty:IntermediateTotal time:1 hour 30 minutesServings:6 servings Best Season:Available

Ingredients

• 500 g ground beef
• Tomato puree (tomato pure sauce/liquid)
• concentrated tomato
• 2 cloves of Garlic, minced
• 1 onion, finely chopped
• 20 cl red wine
• 1 block of beef stock
• 2-3 bay leaves
• 100 ml water (put it in the tomato sauce bottle and shake)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 tsp Paprika or cayenne (I use Espelette pepper)
• a pinch Thyme

Béchamel Sauce

• 20 g of butter
• 4 Tbsp of flour
• 1 L milk (I use half-milk)
• a pinch of salt, pepper and nutmeg

Other Ingredients

• Lasagna sheets (no-boil)
• 400 g Fresh Mozzarella cheese (you can use the grated one)
• 100 g grated mixture (Gouda, mozarella and Emmentale, the packed mixture from supermarket)
• Parsley, chopped fine (optional, for prettiness)

Instructions

1. Prep Ingredients: Ensure all your ingredients are chopped and ready to go before you start cooking. Make sure to start with the sauce first and end with the Béchamel.
2. Prepare the Bolognese Sauce: In a large saucepan, stir-fried onion till transparent, brown the ground beef over medium heat until no longer pink.
3. Add the garlic (so it’s not burned). Sauté until aromatic. Pour in the tomatoes puree sauce and red wine. Stir in the dried oregano, Espelette pepper, thymes, salt, pepper and bay leaves.
4. Simmer for about 20-30 minutes, allowing the flavors to meld. Adjust seasoning as needed.

Béchamel Sauce:

5. In a separate saucepan, melt the butter over medium heat.
6. Stir in the flour to create a smooth paste (roux). Cook for a minute, but avoid browning.
7. Add milk: Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon.
8. Season with salt and a pinch of nutmeg, if using. Remove from heat.

Assemble the Lasagna

9. Preheat your oven to 180 °C
10. In a baking dish, spread a thin layer of Bolognese sauce to prevent sticking and to help the pasta sheets cooked well. (use mostly sauce and less meat in this layer)
11. Place a layer of lasagna sheets over the sauce.
12. Spread a layer of Bolognese sauce over the sheets, followed by a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan cheese.
    
13. Continue layering in the order of lasagna sheets, Bolognese sauce, béchamel sauce, and cheese until you’ve used up your ingredients. Ensure the top layer is cheese and soak well in the béchamel sauce.
    

Bake the Lasagna:

14. Preheated the oven to170°C.
15. Bake for 40 minutes.
16. Turned the oven into 180°C. (no need to wait till the oven reach the temperature)
17. Bake another 5-10 mins. (usually I do 10)
    

Let it Rest and Serve:

18. Allow the lasagna to rest for about 15-30 minutes after removing it from the oven. This helps the layers set and makes it easier to slice.
    

Keywords:bechamel, bolognese, cream, European food, food, Italian, lasagna, pasta, ragu