🍝 Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Total time: 180 min
Yield: 8
Cuisine: Italy · Emilia-Romagna, Bologna
Ingredients: 12 dried lasagna sheets (about 250 g); 600 g minced beef; 1 onion, 1 carrot, 1 celery stick, finely chopped; 500 g tomato passata and 1 tbsp tomato paste; 2 tbsp olive oil; For the béchamel: 50 g butter, 50 g flour, 700 ml milk, nutmeg; 100 g grated Parmesan; Salt and pepper

Origin: Italy · Emilia-Romagna, Bologna

648kcal

per serving · 350 g

185kcal

per 100 g

35 gProtein10 g / 100 g

32 gFat9 g / 100 g

60 gCarbs17 g / 100 g

Classic lasagne alla bolognese layers thin pasta sheets with a slow-simmered beef and tomato ragù, silky béchamel and plenty of grated Parmesan. There is no mozzarella in the traditional version, so the layers stay neat and the flavour is savoury and nutty rather than stringy. It is baked until the edges crisp and served in generous squares.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: beef

Not veganbecause of: beef, béchamel sauce, parmesan

Contains glutenbecause of: pasta sheets, béchamel sauce

Contains dairybecause of: béchamel sauce, parmesan

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

pasta sheetsbeefbéchamel saucetomatoparmesan

Recipe

8 servings180 min

Ingredients

12 dried lasagna sheets (about 250 g)
600 g minced beef
1 onion, 1 carrot, 1 celery stick, finely chopped
500 g tomato passata and 1 tbsp tomato paste
2 tbsp olive oil
For the béchamel: 50 g butter, 50 g flour, 700 ml milk, nutmeg
100 g grated Parmesan
Salt and pepper

Method

Soften the vegetables in the oil, add the beef and brown well.
Add tomato paste and passata with 200 ml water and simmer gently for 2 hours.
Make the béchamel: melt butter, stir in flour, whisk in milk and cook until thick; season with nutmeg and salt.
Layer ragù, pasta, béchamel and Parmesan in a baking dish 4–5 times, ending with béchamel and Parmesan.
Bake at 180 °C for 35–40 minutes and rest 15 minutes before cutting.

How to make it lighter

Use lean minced beef and skim the fat from the ragù.
Use semi-skimmed milk for the béchamel and a lighter hand with Parmesan.
Serve one square with a big salad instead of bread on the side.

History

Lasagne is one of the oldest pasta forms, and the baked layered version with meat ragù and béchamel is most closely associated with Emilia-Romagna, especially Bologna. Italian emigrants carried it abroad and the Bologna-style version made with ragù, béchamel and Parmesan is regarded as the classic.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →