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)

Ingredients

8Servings
  • 8-12 pieces lasagne sheets, uncooked
  • 150 g Parmesan, freshly grated (588 kcal)
  • butter for the dish and topping
  • 500 g mixed minced meat (1250 kcal)
  • 400 g strained tomatoes (100 kcal)
  • 50 g pork belly (250 kcal)
  • 150 g onions (60 kcal)
  • 50 g carrot (21 kcal)
  • 50 g celery stalk (8 kcal)
  • 200 ml whole milk (128 kcal)
  • 40 g butter (287 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 (235 kcal)
  • 25 g flour (85 kcal)
  • 25 g butter (179 kcal)
  • nutmeg, freshly grated

Preparation steps

  1. Preheat the oven to 200°C conventional heat. Grate 150 g Parmesan and set aside.
    • Parmesan, freshly grated (150 g)
  2. Dice pork belly. Peel and dice onions and carrot. Wash and dice celery stalk.
    • pork belly (50 g)
    • onions (150 g)
    • carrot (50 g)
    • celery stalk (50 g)
  3. Heat vegetable oil in a pot and fry pork belly cubes for 1-2 minutes.
    • pork belly (50 g)
    • neutral vegetable oil (1 tbsp)
  4. Add butter, diced onions, carrot and celery and sweat on medium heat for about 3 minutes.
    • onions (150 g)
    • carrot (50 g)
    • celery stalk (50 g)
    • butter (40 g)
  5. Mix vegetables with fat.
  6. Add minced meat, salt and pepper and cook until no longer raw.
    • mixed minced meat (500 g)
    • salt
    • black pepper from the mill
  7. Stir in tomato paste, deglaze with whole milk and reduce almost completely. Add nutmeg and stir.
    • whole milk (200 ml)
    • tomato paste (1 tbsp)
    • nutmeg, grated (1 pinch)
  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.
    • strained tomatoes (400 g)
    • dried bay leaf (1 piece)
    • salt
    • black pepper from the mill
  9. Melt butter in a pot. Add flour and sweat for about 2 minutes.
    • flour (25 g)
    • butter (25 g)
    • 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
    • milk (500 ml)
    • nutmeg, freshly grated
  11. Grease the baking dish with butter and spread 1-2 tbsp béchamel sauce.
    • butter for the dish and topping
    • milk (500 ml)
  12. Place lasagne sheets on the bottom, filling gaps with broken pieces.
    • lasagne sheets, uncooked (8-12 pieces)
  13. Spread a layer of Bolognese sauce on the pasta sheets.
    • mixed minced meat (500 g)
  14. Spread 2-3 tbsp béchamel sauce on top and sprinkle with Parmesan.
    • Parmesan, freshly grated (150 g)
    • milk (500 ml)
  15. Repeat the process until all ingredients are used. Finish with béchamel sauce and sprinkle remaining Parmesan on top. Distribute butter flakes.
    • Parmesan, freshly grated (150 g)
    • butter for the dish and topping
    • milk (500 ml)
  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.