Lasagna Bolognese Recipe
A classic Italian lasagna with rich Bolognese sauce and creamy béchamel.
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Ingredients
Bolognese Sauce
- 2 tablespoon Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 lb Ground beef
- 1 can Tomato paste
- 1 can Crushed tomatoes
- 1 cup Red wine
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Béchamel Sauce
- 4 tablespoon Butter
- 4 tablespoon Flour
- 4 cups Milk
- 1 pinch Nutmeg
- to taste Salt and pepper
Lasagna Assembly
- 12 sheets Lasagna noodles cooked according to package instructions
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
- Add ground beef to the pot and cook until browned. Stir in tomato paste, crushed tomatoes, red wine, salt, pepper, oregano, and basil. Simmer for 45 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until the sauce thickens. Season with nutmeg, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread a thin layer of Bolognese sauce in a baking dish. Layer with lasagna noodles, Bolognese sauce, béchamel sauce, and shredded mozzarella. Repeat layers, ending with béchamel sauce and a generous sprinkle of Parmesan cheese.
- Bake in preheated oven for 45 minutes, until the top is golden and bubbly. Let it rest for 10 minutes before serving.
Nutritional Value
Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 300mg | Iron: 4mg
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