Lasagna alla Bolognese, aka classic beef lasagna, is rich and delicious layers of meat sauce, pasta, cheese and bechamel. This comforting dish is adored the world over – thank you, Italy!
1cupfinely grated parmesan cheese, not packed (60g)
TO ASSEMBLE
12-15dried instant lasagna sheets (dependent on size)
250gcoarsely grated colby cheese (or mild cheddar or gouda both work great)
⅓cuplightly packed finely grated parmesan cheese, extra
For best results, always weigh ingredients where a weight is provided
Equipment
Dutch oven, very large pot or french pan.
Large saucepan
Wooden spoon
Large casserole dish.
Instructions
FOR THE MEAT SAUCE:Heat the oil in a large frying pan or dutch oven over medium-high heat.
Add the onion, carrot and garlic and saute, stirring often for 3-4 minutes until the vegetables have softened.
Add the beef and pork and cook stirring and breaking up the meat until there's no more pink left.
Add the remaining meat sauce ingredients: First the crushed tomatoes, then add the beef stock to the empty can, give it a swirl and add that in too. Now everything else - passata, tomato paste, oregano, sugar, black pepper and salt.
Stir well to combine then bring to a simmer and cover. Keep the heat on medium low heat or low heat - just enough for a few bubbles to be popping up at once. Simmer like this for around 40 minutes, until the sauce has thickened and looks rich. The meat should be tender.
While the meat sauce is simmering, make the bechamel.
FOR THE BECHAMEL SAUCE:In a large saucepan, melt the butter over medium heat.
Add the flour and whisk well to combine. Continue cooking whisking often, for about 1 - 1 ½ minutes. Don't let it brown.
Add the milk little by little while continuing to whisk to keep it smooth, until it is all added and you have a smooth white sauce. Let this cook on low-medium for around 3-5 minutes until it starts to bubble and thickens enough to coat the back of a spoon and not run when you draw a line through it with your finger.
Take it off the heat and whisk in the parmesan, salt and pepper. Whisk until smooth. Set aside.
ASSEMBLE THE LASAGNA:Preheat the oven to 180C (160C fan) / 350F.
Taste the mince and add salt to taste if needed.
In a large baking dish (roughly ), place big a spoonful of each of the meat sauce and the béchamel sauce and spread out to a thin layer. This will just stop your pasta sheets from sliding around.
Layer 1: Place a single layer of pasta sheets down, breaking as necessary to fit in. Top with ⅓ of the meat sauce then ⅓ of the bechamel. Spread out.
Layer 2: Add another layer of pasta sheets and top with ½ the remaining meat sauce and ½ of the extra parmesan and the cheddar cheese.
Layer 3: Place down another layer of pasta, topped with the remaining meat sauce and ½ the remaining bechamel.
Layer 4: Top with the final layer of pasta sheets, then spread over the remaining bechamel. Sprinkle over all the remaining cheeses.
Bake for 45-50 minutes until golden and bubbling.
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Notes
Meat: You can increase the pork to 500g and reduce the beef to 500g. You can also use all beef though if you do, don't use all lean beef. Use a beef that's 80-90% lean but no higher or you won't get such good flavour.
If you make it ahead: If it's frozen, defrost in the fridge for 24-36 hours first. Remove from the fridge 45 minutes prior to baking (otherwise your dish may become damaged from being very cold and going into a hot oven). Spray a piece of alfoil with oil spray, then place it over the top of the bake. Bake for 20 minutes, then remove the foil and bake a further 45 minutes.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.