Classic lasagna bolognese
Classic lasagna: a real bolognese sauce simmered for 2 hours, homemade béchamel and a golden, bubbling top.
classicovenfamilymake ahead
- Prep40 min
- Cook2 hr 35 min
- Rest10 min
- DifficultyMedium
- Budget€€
Lasagna is the dish you make for a big table. The secret comes down to two things: patience and resting. A bolognese that really simmers for 2 hours, and 10 minutes of waiting before you cut.
Ingredients
Makes 8 people
For the bolognese sauce
For the béchamel
To assemble
Method
- Finely chop the onion, carrot and celery. Soften them gently in the olive oil for 10 minutes without browning, then add the chopped garlic.
- Turn up the heat, add the beef and sausage meat and brown them, breaking them up with a spoon, until the liquid has evaporated and the meat sizzles.
- Pour in the red wine and let it reduce by half. Add the milk and let it almost completely evaporate.
- Add the tomatoes, tomato paste, bay leaf, salt and pepper. Partly cover and simmer for 2 hours over very low heat, stirring now and then. Add a splash of water if the sauce sticks.
- Make the béchamel: melt the butter, add the flour and stir for 1 minute. Pour in the cold milk while whisking, then let it thicken for 5 to 8 minutes, stirring constantly. Season with salt, pepper and nutmeg.
- Preheat the oven to 180 °C. In a dish of about 30 × 20 cm, spread a thin layer of béchamel, then alternate lasagna sheets, bolognese, béchamel and a little parmesan. Make 3 or 4 layers.
- Finish with a layer of béchamel, the emmental and the rest of the parmesan. Bake for 35 to 40 minutes, until the top is nicely golden.
- Let it rest for 10 minutes out of the oven before cutting, so the portions hold their shape instead of collapsing.
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