Lasagna with bolognese mince sauce – Lasagna with Bolognese is a classic in Italian cuisine. Here, a delicious homemade Bolognese is layered with béchamel sauce and lasagne sheets and baked with delicious cheese.
A great meal for the whole family or for your guests.
You can also prepare the Bolognese sauce a day in advance, which makes it faster.
This delicious recipe was created in cooperation with Instakoch.de , you can find a similar recipe under Simple Lasagna Recipe on his blog.
What ingredients do I need for a classic lasagna with Bolognese minced meat sauce?
The classic minced meat sauce requires a few simple ingredients and some time to cook. Because that’s how the Bolognese gets really good. You need:
Lasagna sheets without pre-cooking
Bolognese Sauce for Lasagna:
- 600 g ground beef or mixed ground beef
- 2 tbsp olive oil
- 2 small onions
- 2 cloves of garlic
- 2 carrots
- 1/4 celery
- 2 tbsp tomato paste
- 200 ml of red wine
- 1 packet of tomato passata
- 300 ml beef broth
- 1 tsp sugar,
- 1 tbsp fresh thyme, frozen, or dried
- 1 tbsp fresh oregano, frozen or dried
- 1 tbsp basil fresh, frozen or dried
- ½ tsp salt
- 1 tsp pepper
For the béchamel sauce:
- 40 grams of butter
- 2 tbsp flour
- 300ml milk
- 1 tsp salt
- A pinch of pepper
- Some nutmeg, grated
- (50 g grated cheese: Parmesan, Gouda) to taste
- 1 tbsp lemon juice
- Peel and finely chop the onion and garlic. Peel the carrot and celery and cut into small cubes.
- Tip: Provide all the ingredients and spices, which ensures order and a regulated process.
- In a hot pan, first sauté the onions with the garlic in a little olive oil.
- Then add the remaining vegetables to the pan and sauté as well.
- Then add the ground beef and stir-fry.
- Add the tomato paste and roast.
- Pour in the red wine, evaporate and boil.
- Tip: If children are eating, replace the wine with red grape juice or just leave it out and use a little more broth.
- Add the beef broth and chopped tomatoes. Add the spices and simmer for 2-3 hours.
- Tip: Simmer the bolognese slowly over low heat, stirring occasionally. Simmer uncovered for the first 30 minutes, then cover and continue to simmer.
- Tip: When the Bolognese is done cooking, add seasoning if necessary. The long cooking time makes the taste more intense, so only add seasoning at the end.
Meanwhile, prepare the béchamel sauce
- In another pan melt the butter.
- Add the flour.
- Mix in the butter, stirring constantly with a whisk.
- Tip : Flour and butter must not darken and burn.
- Pour in the milk and bring the sauce to a boil.
- Season the béchamel sauce with a pinch of salt, pepper, lemon juice and nutmeg.
- You can add some cheese if you like.
- Mix the ingredients with a whisk and simmer for 15 minutes.
- Then remove from the stove and set aside.
- Tip : If you don’t want to cook béchamel sauce, you can use crème fraîche instead. Works great.
- Before you start layering the lasagne, heat the oven to 200° top/bottom heat.
- To layer the lasagne, first put some minced meat sauce in a casserole dish.
- The lasagne plates without béchamel sauce are placed on the first layer of minced meat.
- A minced meat sauce is then put on the lasagne plates and then some béchamel sauce.
- Then another layer of lasagne follows.
- Repeat this until the sauce is used up.
- Tip: This can vary depending on the size of the casserole dish, for me it was 3 layers.
- Caution : The top layer, before the cheese goes on top of the lasagne, must be sauce.
- As a final step, spread the grated cheese over the lasagne.
Put the lasagne in the preheated oven, on the middle shelf, and bake for about 30-40 minutes.
Tip: You can cover the lasagne with aluminum foil for the first 20 minutes, then the cheese won’t get so dark.
Take the finished lasagna out of the oven. Leave to rest for 10 minutes and then serve.
Lasagna from the oven, lasagne with bolognese, lasagne with minced meat sauce