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Lasagna With Bolognese Sauce

Updated: Dec 30, 2021

Ready in 1 hour 30 minutes:

(Preparation: 15 minutes, Cooking: 1 hour, Resting: 15 minutes)


Béchamel sauce

  • 40g butter

  • 40g plain flour

  • 900ml milk

  • pinch of salt

  • pinch of ground nutmeg

Bolognese sauce

  • 2 tablespoons extra virgin olive oil

  • 1 carrot, finely chopped

  • 1 celery stick, finely chopped

  • 1/2 onion, finely chopped

  • 400g beef minced

  • 1 bay leaf

  • half a glass of dry white grape juice

  • 1 tablespoon tomato puree

  • salt and freshly ground black pepper

Additional ingredients

  • 200g mixed mushrooms

  • butter for greasing

  • 10 Barilla® lasagna sheets

  • 60g Parmigiano Reggiano Cheese


Béchamel sauce:

  1. In a pot melt the butter, add the flour and then pour the milk stirring constantly to avoid lumps. Season with salt and a little nutmeg then bring to boil. cook for only a couple of minutes. Set aside.

Bolognese sauce:

  1. Heat a pan and sauté chopped carrot, onion and celery in a little olive oil. Add the mixed minced beef and a bay leaf; stir. Once the meat has reached a brown color, pour in the grape juice and let it reduce. Add the tomato puree, cover with water and let cook for at least 30 minutes. Season with salt and pepper, remove the bay leaf and set aside.

  2. Clean the mushrooms, slice them finely and cook in a non-stick pan over medium heat. Set aside.

  3. Grease a baking dish with a little bit of butter. Spoon a layer of béchamel, then Bolognese sauce over the bottom of the dish. Top the first layer with lasagna sheets, then cover it with some sliced mushrooms and sprinkle with grated Parmesan.

  4. Repeat this procedure 5 times, altering layers of Bolognese sauce, lasagna, mushrooms and béchamel. Make sure to leave enough béchamel sauce to cover the top layer completely.

  5. Bake in a preheated oven at 220 C for 25-30 minutes. Let the lasagna rest for ten minutes before serving.

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