Main dishes · Peruvian cuisine
Lasagna Bolognese Recipe
The lasagna Bolognese that changed my life 🍝
- Total time1 h 45 min
- Servings8
- DifficultyIntermediate
I wasn't always a fan of lasagna. In fact, for years I avoided it on any menu. 🤷♀️ Something about that combination of pasta, meat and sauce never quite convinced me... until I decided to make it myself. And that's when everything changed. ✨
Following a classic recipe for lasagna Bolognese with béchamel sauce, I discovered the art of combining layers of al dente pasta, a rich, slow-cooked Bolognese and that irresistible creamy béchamel. 🍅🧈 The aroma that filled my kitchen while it baked was the first sign that something special was happening.
Lasagna has a fascinating history: its origin is believed to go back to ancient Rome, where a recipe known as "laganum" consisted of layers of thin pasta with a filling. However, it was in Italy that it evolved into the version we know today, with ingredients that vary by region. 💡
When I served my first homemade lasagna, I understood why it is so loved around the world. It is more than a dish, it is an experience that touches the soul. ❤️ And although I never thought I would say this, lasagna is now one of my favorite recipes!
In my step-by-step guide, I show you how to make a perfect lasagna Bolognese with béchamel sauce, with no complications or mysteries. I promise that once you try it, there's no going back. 🙌
💡 Tip: Make it with love and patience; it is the secret ingredient in every recipe that wins people over.
Ready to enjoy the best lasagna of your life? 🌟 Follow each step, you can't go wrong!
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Recipe video
The video is in Spanish.
Lasagna Bolognese
- Prep time
- 1 h
- Cook time
- 45 min
- Total time
- 1 h 45 min
- Oven temperature
- 180 °C
- Servings
- 8
- Difficulty
- Intermediate
Best season: All year round
Ingredients for Lasagna Bolognese
Bolognese sauce
Béchamel sauce
Assembling the lasagna
How to Make Lasagna Bolognese
Making the Bolognese sauce
Prepare the vegetables
If you have a food processor, you can put in the onion, garlic, celery and peeled carrot so everything ends up very fine. I did it the old-fashioned way: I diced the onion, celery and garlic into a brunoise (very small cubes), and peeled and grated the carrot. As you can see in the photo, it's the same amount of celery, onion and carrot. Don't forget the garlic. Put everything in a bowl and set aside. (Reference photo, since it isn't going into the pan yet.)
Also prepare the tomato: peel it, dice it very finely and set aside.
Cook the Bolognese sauce
Put olive oil and butter in the pan.
Once everything has melted, add the celery, onion, garlic and carrot, mix and cook for 10 minutes over medium heat.
Add the meat and cook for about 10 minutes (at this point, if you have white wine, add it and let it evaporate for 10 more minutes), then add the finely chopped or crushed tomato.
Finally, add the salt, pepper, oregano, bay leaves and sugar, and cook for 15 more minutes over medium-low heat. Set aside.
Making the béchamel sauce
Béchamel, step by step
In a fairly deep pan over low heat, melt the butter, then add the flour and whisk constantly with a balloon whisk.
At this point add the milk and keep stirring (still over low heat), and add salt, pepper and nutmeg.
Keep stirring until you reach the consistency you want.
Assembling the lasagna Bolognese
Assembling the lasagna, step by step
It all depends on the pasta you use. The one I used didn't need to be boiled first; in any case, you'll see it in the instructions on the package you buy. If it does need to go into hot (salted) water, do it very carefully, lift the sheets out gently with a slotted spatula and place them in a dish of cold water.
I used loaf pans because I didn't have a lasagna dish at the time. Butter it well and add a layer of pasta, then béchamel, Bolognese and finally Parmesan, in that order.
Follow the same order. I made 3 layers, and finally add a layer of pasta, béchamel, Parmesan and butter in small cubes like little sprinkles. Bake at 180 °C for 20 minutes.
Here is my final result.
And enjoy, me :)
Note
Tips
- Ingredient alternatives: You can use vegetables such as spinach or eggplant to make the lasagna healthier.
- Occasions: This lasagna is ideal for family gatherings or dinners with friends.
- Practical tips: If you want a juicier lasagna, you can add a little beef broth to the ragù.
Frequently Asked Questions about Lasagna Bolognese
Can I use fresh lasagna sheets?
Yes, you can use fresh pasta, but make sure you adjust it so it doesn't overcook.
How can I keep the béchamel from getting lumpy?
Make sure you add the milk little by little and whisk constantly while it cooks.
Can I make the lasagna ahead of time?
Yes, you can make the lasagna a day ahead and refrigerate it. You will just need to bake it before serving.
What kind of meat is best for Bolognese ragù?
Beef is traditional, but you can mix it with pork for a richer flavor.
Can I freeze leftover lasagna?
Yes, lasagna freezes well. Make sure you wrap it properly to avoid freezer burn.