Lasagna Bolognese with Bechamel Sauce

Lasagna Bolognesse is probably the most traditional lasagna recipe I have ever tried and it always works out great and everyone loves it! The recipe is quite simple but make sure you use good quality products for best taste. Here goes the recipe for 20×16 cm baking dish (serves 2-3 people, if you want to make more – double or triple the amount):

INGREDIENTS
Bolognese sauce:

250 g lean ground beef or veal
1 carrot
1 onion
1 can (around 400 g) of canned tomatoes (I use chopped ones)
2 spoons of tomato paste
1 spoon of oregano
dash of thyme
some basil
few bay leaves
2 spoons of cooking oil
ground black pepper
salt

Bechamel sauce:
25 g butter
1 spoon of wheat flour
1/2 cup of milk (I use coconut milk instead of regular cow milk)
handful of grated hard cheese

Lasagna:
1 cup of grated cheese (mozzarella or anything else you like)
1/2 pack of lasagna noodles

Preparetion:
1. Add meat in heated pan with cooking oil and cook until meat sides are brown. While cooking meat make sure it is divided in small crumbs rather than few big knobs. When meat is done add chopped onions and grated carrot (don’t overdo with vegetables, meat must be main ingredient here). When vegetables are done – add tomato paste and canned chopped tomatoes. Then add thyme, basil, oregano, black pepper, salt and bay leaves. Stir everything, then cover the pan and leave to stew for at 45 minutes. If the sauce will be too thick – add some water.

2. While bolognese sauce is cooking it’s time to prepare some bechamel sauce. Put butter in pan and let it melt. After butter is melted add what flour and whisk it. If you did this ok – it should look like yellowish paste. Let it cook for moment and then begin to pour milk (slowly!!!) while stirring sauce with whisk.  Make sure there are no lumps. This might take a moment, but be patient. When your sauce looks smooth and yoghurt like dense – add grated hard cheese stir everything once again.

3. When both of your sauces are done it’s time to layer lasagna. Add some of bolognese sauce to bottom of baking dish and then layer lasagna pasta on top of it (no need to pre-boil them, let the sauces do the magic!). Then again add some of bolognese sauce, now add some white bechamel sauce and then layer lasagna pasta. Repeat this until top layer is only bolognese sauce with meat and white bechamel sauce.

4. Cook in oven in 180 degrees (Celsius) for around 30-35 minutes, then add some cheese on top and continue to cook for 15-20 minutes until done.

Useful tips:
>> You can try same recipe with ground pork or any other kind of meet you love.
>> Try adding some champignons and vegetables you love to bolognese sauce for different taste. Just remember to evaporate excess water from sauce so that your lasagna wouldn’t be too watery.
>> For more intrigue taste add 250 ml of dry red wine to bolognese sauce while cooking.
>> If you love spicy food – add some hot pepper or jalapeno.

Don’t be afraid to experiment and most important thing – enjoy the process!

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