Lasagne alla bolognese
205 min569 kcal each
Layers of pasta, slow-cooked ragù, béchamel and Parmigiano, baked until bubbling. Made a day ahead, it cuts into clean portions.
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Plan this recipeIngredients
for 8 servings- Lasagne sheets, dry300 g
- Minced beef400 g
- Minced pork200 g
- Onion1 piece
- Carrot1 piece
- Celery1 stalk
- Tomato passata500 g
- Tomato paste2 tbsp
- Dry white wine150 ml
- Olive oil2 tbsp
- Butter60 g
- Plain flour60 g
- Whole milk1 l
- Parmesan, finely grated100 g
- Ground nutmeg1 pinch
- Salt1½ tsp
- Black pepper¼ tsp
Method
Prep 45 min · cook 160 min- For the ragù, soften the finely chopped onion, carrot and celery in the oil for 10 minutes, then brown the meats for 10 minutes.
- Add the wine and let it evaporate, then the tomato paste, passata and a little salt. Simmer gently for 2 hours.
- For the béchamel, melt the butter, stir in the flour for 2 minutes, then whisk in the warm milk. Season with nutmeg and salt and simmer for 10 minutes, until thick.
- Heat the oven to 180 °C. In a baking dish, layer béchamel, pasta, ragù, béchamel and Parmigiano, five times over.
- Finish with béchamel and Parmigiano. Bake for 40 minutes, covered for the first 20.
- Rest for 20 minutes before cutting. Portions keep for 4 days in the fridge or 3 months in the freezer.
Nutrition
per servingCal
569
Protein
28g
Carbs
48g
Fat
29g
Of 11g of sugar per serving, 0g is added sugar.
Of 29g of fat per serving, 13g is saturated.
