In: All Recipes recipes6 September 2010
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Lasagna Bolognese is one of my specialities. When I have guests for lunch and I want to play safe, I make Bolognese Sauce to season pasta with, or to prepare Lasagna Bolognese (so I can make everything in advance and bake at the eleventh hour). That’s what I’ve done this time.
I wrote that it’s a 6-serving quantity, but maybe it could for 8 people as well, it depends on your guests’ hunger: we were 6, and ate the whole Lasagna 😉
Now that temperature is getting lower, I thought the recipe for a good first course would be perfect. Have a nice week!

P.s. I use to add to my Lasagna Bolognese some mozzarella too, but the traditional recipe is without it… Make your choice, it’s up to you 😉

Ingredients for 6 servings:
750 ml of tomato purée (passata)
100 g of pancetta
1/2 onion
1 carrot
400 g of beef ground meat
400 g of pork ground meat
1/2 glass of red wine
500 g of fresh egg lasagna sheets Where to buy Xenical
500 g of mozzarella cheese
300 ml of béchamel sauce
30 g of Buy Orlistat parmesan cheese, grated
extra-virgin olive oil

Preparation Time: 2 hours and 30 min.
Baking Time: 30 min.
Total Time: 3 hours

How to make Lasagna Bolognese:

Slice mozzarella and refrigerate it to make it dry.
Make Bolognese Sauce: pan-fry in a large pot chopped carrot and onion, together with diced pancetta.

Add the ground meats, make it season, thenn add the wine and let simmer until reduced.
Add in the passata, season to taste, cover with a lid and let cook for about 2 hours on a low heat.

Once the sauce has thickened, turn the gas off and put aside.

Meanwhile, make the Béchamel Sauce: melt 25 gr of butter with 25 gr of pastry flour, then add, slowly, 250 ml of milk, stir and cook till a point of boil, then let thicken, still stirring.
Cook your lasagna sheets inside a (rectangular) baking pan (see the guide). Put a large pot of salted water (1 Tbsp of salt for every 2 quarts of water) on to boil, adding just a tablespoon of oil. When the water comes to a boil, add the pasta and cook, uncovered, at a rolling boil, following the cooking time reported on its package. With a perforated spoon, drain the pasta quite “al dente” (it must be still a little firm, not mushy) and put it on a clean cloth to dry.

Now let’s put Lasagna Bolognese together.

Spread some béchamel sauce on the bottom of a rectangular baking pan. Add the first layer of lasagna sheets, covering them with some Bolognese sauce.

Add mozzarella slices, cover with Béchamel, sprinkle with parmesan.

Add a new layer of lasagna sheets, then bolognese, mozzarella, béchamel and parmesan.
Keep alternating layers, finishing with a last layer of pasta.

Plan B online

Combine the remaining Bolognese and Béchamel, and cover your Lasagna with this pink sauce.
Sprinkle with the remaining parmesan and bake at 180°C.

Cook for about 30 minutes, then take it off the oven and let cool down a little before slicing and serving.

And here you have a slice of my Lasagna Bolognese.

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