Dive into layers of tender pasta, rich meat sauce, and velvety béchamel in this Classic Bolognese Lasagna. Inspired by the Emilia-Romagna region of northern Italy, this lasagna balances savory minced meat, fragrant vegetables, and wine-simmered tomatoes with a luxuriously spiced white sauce. Topped with melted Parmesan and baked to golden perfection, each slice delivers comfort and sophistication. Accompanied by a crisp Mediterranean salad, this meal is ideal for family gatherings, Sunday dinners, or special occasions.
Cooking Time
Preparation: 30 minutes (chopping, mixing, cooking sauce)
Simmering Bolognese: 45 minutes
Making Béchamel: 15 minutes
Assembling & Baking: 45 minutes
Total Time: Approximately 2 hours 15 minutes
Ingredients
For the Bolognese Sauce:
2 Tbsp olive oil
100–150 g (4–5 oz) bacon or pancetta, diced
1 large onion, finely chopped
1 medium carrot, grated
1 celery stalk, finely chopped
500 g (17–18 oz) minced pork and/or beef
150 ml (5–6 oz) dry red wine
500 g (17–18 oz) canned tomatoes (crushed or chopped) with sauce
50 ml (2 oz) milk
5 whole cloves
Salt and freshly ground black pepper, to taste
1 handful fresh parsley, chopped
For the Béchamel (White Sauce):
50 g (2 oz) butter
3 Tbsp all-purpose flour
500 ml (17–18 oz) milk
Pinch of salt
½ tsp grated nutmeg
1 large egg, beaten (optional, for extra richness)
For the Lasagna Layers:
200 g (7 oz) dried lasagna sheets, pre-cooked until al dente per package instructions
100 g (4 oz) grated Parmesan cheese
For the Mediterranean Salad:
5–6 cherry tomatoes, halved
½ avocado, diced
½ bell pepper, diced
1 cucumber, sliced
50 g (2 oz) feta cheese, crumbled
2 Tbsp olive oil
Juice of ½ lemon
1 tsp dried oregano
1 tsp salt
1 tsp sugar
Freshly ground black pepper, to taste
Step-by-Step Cooking Directions
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