Lasagna Bolognese
Layers of tender pasta, slow-simmered meat ragù, creamy béchamel, and melted cheese baked into a golden Italian masterpiece.
Contains common allergens
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Instructions
- 1
Heat 2 tbsp olive oil in a heavy pot over medium heat and sauté the onion, carrot, and celery for 8 minutes until softened, then add the ground beef and pork and brown for 10 minutes, breaking it up.
- 2
Stir in the crushed tomatoes, 1 tsp salt, and 1/2 tsp pepper, then reduce the heat to low and simmer the ragù uncovered for 45 minutes, stirring occasionally, until thick and rich.
- 3
Meanwhile make the béchamel by melting the butter in a saucepan, whisking in the flour to form a roux, then gradually whisking in the warm milk and cooking 5 minutes until thickened; season with salt and a pinch of nutmeg.
- 4
Cook the lasagna noodles in boiling salted water 2 minutes less than the package directs, then drain and lay flat on a towel.
- 5
In a 9x13-inch baking dish, layer a smear of ragù, noodles, more ragù, béchamel, and a sprinkle of mozzarella and Parmesan, repeating until you finish with béchamel and cheese on top.
- 6
Bake at 375°F for 35 to 40 minutes until bubbling and golden, then rest 15 minutes before slicing so the layers set cleanly.
Plan it in Listahan
Add Lasagna Bolognese to your week, check it against your household's allergens, and build the shopping list automatically.