FOR THE BOLOGNESE:
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 large carrot, peeled and finely chopped
- 2 stalks of celery, finely chopped
- 3 cloves of garlic, crushed
- 900g ground beef 120ml
- dry white wine
- 4 (400g) cans chopped tomatoes
- 55 g tomato paste
- 240 ml low-sodium beef (or chicken) broth
- 1 bay leaf
- 240 ml milk
- freshly ground black pepper
FOR THE LASAGNE:
- 450 g lasagne sheets
- 750 g ricotta
- 1 large egg, beaten
- 100 g freshly grated parmesan
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon crushed chili flakes
- Freshly ground black pepper
- 450g fresh mozzarella, sliced
- Freshly chopped parsley, to serve
1) Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook 5 minutes until tender. Add garlic and continue cooking 1 minute, until fragrant. Stir in the beef and break up the meat with the back of a spoon. Cook until no longer pink, about 8 minutes.
2) Add wine and bring the mixture to a boil. Cook until the wine is largely reduced. Stir in the tomatoes, tomato paste, broth, and bay leaf, then reduce the heat and simmer for 1 hour to allow the flavors to meld.
3) Discard bay leaf, then gradually stir in milk. Simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.
4) To assemble the lasagne: Preheat the oven to 190ºC (170ºC fan). In a large saucepan of boiling salted water, cook noodles according to package directions. Drain.
5) In a medium bowl, combine the ricotta, egg, 75g parmesan, oregano and chili flakes. Season with salt and pepper.
6) Place a thin layer of bolognese in the bottom of a 22 x 33 cm baking pan. Add a layer of pasta and coat with ricotta mixture and sauce, then repeat layers. Cover the last layer of pasta with bolognese, mozzarella and the remaining parmesan.
7) Cover with foil and bake for 40 minutes, then remove foil and bake for 20 minutes or until cheese is melted and sauce is bubbling.
8) Garnish with parsley before serving.
The perfect side dish for Lasagna Bolognese
By the way, as a side dish, our lasagna recipe goes very, very well. Soup, salad, tsatsiki , or, or.
Salad is what we prefer the most. If you think so, here are our recipes for you; Iceberg Lettuce Recipe or Mom’s World’s Best Cream of Pumpkin Soup
So we like to serve it with ciabatta bread or rolls . Preferably fresh, of course! You can also soak up the rest of the sauce there…
NOTE: Have you tried this recipe yet? So how do you like our recipe? We are always happy to receive praise, friendly criticism or your tips and experiences. Let’s keep in touch using the comment function below. We would be very happy.