Classic Lasagna Bolognese
Equipment
Ingredients
Bolognese Sauce
olive oil (room_temperature)
3 tbsp
carrot (finely_diced)
1 piece
onion (finely_diced)
1 piece
celery (finely_diced)
1 rib
garlic (minced)
3 clove
tomato paste
6 tbsp
ground beef
800 g
peeled tomatoes
2 can
beef stock
1 cup
brown sugar
1 tbsp
onion powder
2 tsp
garlic powder
1 tsp
bay leaf
1 piece
salt
1 tsp
black pepper
0.5 tsp
Lasagna Assembly
lasagna sheets (uncooked)
700 g
mozzarella cheese (grated)
750 g
béchamel sauce
1500 ml
parmesan cheese (grated)
50 g
basil leaves
10 piece
Instructions
Sauté vegetables
Heat olive oil in a large pot over low heat and add finely diced onion, carrot, and celery with a pinch of salt.
Brown the beef
Add ground beef to the pot and cook until browned, breaking up any large clumps.
Add aromatics and tomato paste
Add minced garlic, onion powder, garlic powder and cook for 2 minutes, then add tomato paste and cook for another 2 minutes.
Simmer the sauce
Pour in beef stock, canned tomatoes, brown sugar, and bay leaf. Reduce heat, cover, and simmer for 2-3 hours, stirring occasionally.
Preheat oven
Preheat the oven to 180°C while preparing to assemble the lasagna.
Assemble the lasagna
In a lightly buttered baking dish, layer Bolognese sauce, uncooked lasagna sheets, more Bolognese, béchamel sauce, and grated mozzarella. Repeat layers.
Add final cheese layer
Finish with a layer of mozzarella and grated parmesan cheese on top.
Bake the lasagna
Cover with parchment paper and foil, then bake at 180°C for 45 minutes until the top is golden brown and crispy.
Rest before serving
Remove from oven and allow to rest for 15 minutes before slicing.
Garnish and serve
Garnish with fresh basil leaves and serve hot.
Original recipe
Storage
Cover with foil when reheating in the oven to prevent drying out. Lasagna tastes even better the next day.
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