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Lasagne alla Bolognese
by @NomNomLayered pasta sheets with a spicy Bolognese sauce and béchamel sauce, baked in the oven.
Source / link: Italienische Küche (Emilia-Romagna)
Ingredients
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 |
| 600 ml | Milk (or oat drink) |
| 60 g | Butter (or vegan butter) |
| 60 g | Flour |
| 80 g | Parmesan (vegan) |
| 1 Prise | Nutmeg |
Preparation
Step by step through the recipe
- 1 Finely dice 2 onions, 2 carrots and 1 Prise celery stalk and sauté in oil.
- 2 Add 500 g ground beef and fry until crumbly. Deglaze with 100 ml red wine (optional).
- 3 Add 800 g tomato passata and simmer the sauce for about 45 minutes. Season with salt and pepper.
- 4 For the béchamel: melt 60 g butter, stir in 60 g flour, gradually add 600 ml milk and cook while stirring into a smooth sauce. Season with 1 Prise nutmeg.
- 5 Preheat the oven to 190 °C.
- 6 Layer Bolognese, 12 Stück lasagne sheets and béchamel alternately in a baking dish, finishing with béchamel and 80 g Parmesan.
- 7 Bake for about 45 minutes, let rest for 10 minutes and serve.
Notes & tips
Note: Contains cow's milk (béchamel, Parmesan) + gluten.
Nutrition
estimated per serving- Calories
- 1236 kcal
- Protein
- 57 g
- Fat
- 33 g
- Carbs
- 172 g
