Classic Lasagne Bolognese

Main course Savory Italian Winter Flexitarian Casserole Pasta

Classic lasagne with Bolognese and béchamel sauce, baked with cheese. Preparation using the oven.

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Preparation time 75 min (30 min cooking/baking)

Inspired by emmikochteinfach.de (19.07.2026)

Ingredients

8Servings
  • 8-12 pieces lasagne sheets, uncooked
  • 150 g Parmesan, freshly grated (591 kcal)
  • butter for the dish and topping
  • 500 g mixed minced meat (1150 kcal)
  • 400 g strained tomatoes (80 kcal)
  • 50 g pork belly (215 kcal)
  • 150 g onions (60 kcal)
  • 50 g carrot (21 kcal)
  • 50 g celery stalk (8 kcal)
  • 200 ml whole milk (126 kcal)
  • 40 g butter (304 kcal)
  • 1 tbsp neutral vegetable oil (120 kcal)
  • 1 tbsp tomato paste (20 kcal)
  • 1 piece dried bay leaf
  • 1 pinch nutmeg, grated
  • salt
  • black pepper from the mill
  • 500 ml milk (315 kcal)
  • 25 g flour (87 kcal)
  • 25 g butter (187 kcal)
  • nutmeg, freshly grated

Preparation steps

  1. Preheat the oven to 200°C conventional heat. Grate 150 g Parmesan and set aside.
    • 150 g Parmesan, freshly grated (591 kcal)
  2. Dice pork belly. Peel and dice onions and carrot. Wash and dice celery stalk.
    • 50 g pork belly (215 kcal)
    • 150 g onions (60 kcal)
    • 50 g carrot (21 kcal)
    • 50 g celery stalk (8 kcal)
  3. Heat vegetable oil in a pot and fry pork belly cubes for 1-2 minutes.
    • 50 g pork belly (215 kcal)
    • 1 tbsp neutral vegetable oil (120 kcal)
  4. Add butter, diced onions, carrot and celery and sweat on medium heat for about 3 minutes.
    • 150 g onions (60 kcal)
    • 50 g carrot (21 kcal)
    • 50 g celery stalk (8 kcal)
    • 40 g butter (304 kcal)
  5. Mix vegetables with fat.
  6. Add minced meat, salt and pepper and cook until no longer raw.
    • 500 g mixed minced meat (1150 kcal)
    • salt
    • black pepper from the mill
  7. Stir in tomato paste, deglaze with whole milk and reduce almost completely. Add nutmeg and stir.
    • 200 ml whole milk (126 kcal)
    • 1 tbsp tomato paste (20 kcal)
    • 1 pinch nutmeg, grated
  8. Add strained tomatoes and bay leaf, stir and simmer for at least 20 minutes on medium heat with lid half open. Add milk or water if necessary. Season with salt and pepper.
    • 400 g strained tomatoes (80 kcal)
    • 1 piece dried bay leaf
    • salt
    • black pepper from the mill
  9. Melt butter in a pot. Add flour and sweat for about 2 minutes.
    • 25 g flour (87 kcal)
    • 25 g butter (187 kcal)
    • nutmeg, freshly grated
  10. Gradually add milk while stirring continuously. Bring to a boil and thicken. Season with salt, pepper and nutmeg.
    • salt
    • black pepper from the mill
    • 500 ml milk (315 kcal)
    • nutmeg, freshly grated
  11. Grease the baking dish with butter and spread 1-2 tbsp béchamel sauce.
    • butter for the dish and topping
    • 500 ml milk (315 kcal)
  12. Place lasagne sheets on the bottom, filling gaps with broken pieces.
    • 8-12 pieces lasagne sheets, uncooked
  13. Spread a layer of Bolognese sauce on the pasta sheets.
    • 500 g mixed minced meat (1150 kcal)
  14. Spread 2-3 tbsp béchamel sauce on top and sprinkle with Parmesan.
    • 150 g Parmesan, freshly grated (591 kcal)
    • 500 ml milk (315 kcal)
  15. Repeat the process until all ingredients are used. Finish with béchamel sauce and sprinkle remaining Parmesan on top. Distribute butter flakes.
    • 150 g Parmesan, freshly grated (591 kcal)
    • butter for the dish and topping
    • 500 ml milk (315 kcal)
  16. Bake in the preheated oven on the second rack from the bottom for about 30 minutes.
  17. Remove lasagne from the oven and let rest for about 10 minutes.