I love Italian food, and lasagna is definitely among my favorite Italian dishes. I modified this Perfect Lasagna Bolognese Recipe to my taste, meaning a lot of cheese and béchamel. It’s really up to you how you layer lasagna. You can add bolognese sauce as a first and last layer, or you can finish it with lasagna noodles and béchamel like I did. I just like it better if there is a little bit of crispness on the top. But don’t worry, lasagna will still be creamy because of the béchamel under the cheese (and cooking cream on the top). Believe me; it melts in your mouth!
Perfect Lasagna Bolognese RecipePrint Recipe
- 5 tablespoons olive oil
- 1 large onion, diced
- 300 grams ground beef
- 300 grams ground pork
- 200 milliliter chicken soup
- red paprika powder, and salt
- 500 grams of tomatoes, spices (red paprika, salt, pepper), fresh basil, parsley, and a clove of garlic. Mix all together
- BÉCHAMEL SAUCE:
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 500 milliliter milk
- salt, and pepper
- pinch of freshly ground nutmeg
- Uncooked lasagna noodles (as needed)
- Olive oil
- Parmesan cheese
- Cooking cream
1. Finely chop the onions, garlic, basil, and parsley.
2. In a larger pan, heat the olive oil and add the chopped onions. Cook over medium heat until the onions are translucent and soft (about 7 minutes).
3. Add the meat over high heat, stir to keep it from sticking together and cook until the meat has lost it’s raw, red color. Add chicken soup and cook over medium heat until there is no more soup in the saucepan (about 30 minutes). Once done, add some red paprika and salt.
4. Add tomato sauce that you’ve seasoned with half of the prepared fresh basil/parsley, garlic, red paprika, salt, pepper, and simmer over medium heat for about 20 minutes. Remove from the heat and add another half of fresh basil and parsley. Mix all together and set aside.
5. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add flour and stir until smooth. Cook until light golden brown, stirring constantly. Remove from the heat, whisk in the milk, 0.5 deciliter at a time, whisking continuously until very smooth, add back to the heat and bring to a boil. Cook for a few minutes. Remove from the heat, stir in some Parmesan and season with salt, pepper and nutmeg and set aside.
6. For the pasta, boil some water in a large pot and add your lasagna sheets with a drizzle of oil and cook for 3 to 4 minutes until softened. Make sure they don’t stick together – I always cook them in batches. Once cooked, wash them under cold water and pat them dry with some kitchen paper to absorb the water.
7. Preheat the oven to 190°C and coat the baking dish with olive oil.
8. Spread some of the béchamel sauce on the bottom of the prepared baking dish. Follow with a layer of lasagna sheets, béchamel sauce, bolognese sauce, a little bit of béchamel sauce again and top it with some cheese. Repeat the process one to two times. Finish it with a final layer of lasagna sheets and top it with the rest of the white sauce. Cover it with cheese and add some cream over the cheese (just a little bit), but you can skip that part if you wish. For the finishing touches, add some parmesan cheese.
9. Bake in a preheated oven for about 45 minutes. Cool for 15 minutes before serving. Bon appétit!