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Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Yield: 6
Ingredients: 500 g Ground beef; 2 Stück Onions; 2 Stück Carrots; 1 Stück Celery stalk; 800 g Passata (strained tomatoes); 100 ml Red wine (optional); 12 Stück Lasagna sheets (egg-free); 600 ml Milk (or oat drink); 60 g Butter (or vegan butter); 60 g Flour; 80 g Parmesan (soy-free: Bedda); 1 Prise Nutmeg

Layered pasta sheets with a spicy Bolognese sauce and béchamel sauce, baked in the oven.

⏱️ Prep time 40 min. 🍳 Cook time 60 min. 🍽️ 6 servings 📊 Difficulty: hard ⭐ 9/10

🥜 Allergies considered in this recipe: 🥛 Kuhmilch🌾 Gluten

Source / link: Italienische Küche (Emilia-Romagna)

Ingredients

servings Amounts adjust automatically.

500 g	Ground beef
2 Stück	Onions
2 Stück	Carrots
1 Stück	Celery stalk
800 g	Passata (strained tomatoes)
100 ml	Red wine (optional)
12 Stück	Lasagna sheets (egg-free)
600 ml	Milk (or oat drink)
60 g	Butter (or vegan butter)
60 g	Flour
80 g	Parmesan (soy-free: Bedda)
1 Prise	Nutmeg

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Preparation

1Finely dice the onions, carrots, and celery and sauté them in oil.
2Add the ground meat and brown it until crumbly. Deglaze with wine (optional).
3Add the passata and let the sauce simmer for about 45 minutes. Season with salt and pepper.
4For the béchamel: melt the butter, stir in the flour, gradually add the milk, and cook while stirring into a smooth sauce. Season with nutmeg.
5Preheat the oven to 190 °C.
6Layer the Bolognese, lasagna sheets, and béchamel alternately in a baking dish, finishing with béchamel and Parmesan.
7Bake for about 45 minutes, let rest for 10 minutes, and serve.

Notes & tips

Note: Contains cow's milk (béchamel, Parmesan) + gluten. Make the béchamel with plant-based milk, use soy-free Parmesan (Bedda), and choose egg-free lasagna sheets. Soy-free with plant-based milk without soy.

Nutrition

estimated per serving

Calories: 1236 kcal
Protein: 57 g
Fat: 33 g
Carbs: 172 g

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