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Lasagna Bolognese

Slow meat sauce layered with pasta and béchamel.

Prep
30 min
Cook
150 min
Total
180 min
Active
50 min
Serves
8
Difficulty
Involved
Cuisine
italian
Servings8

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Ragù

Béchamel

Assembly

Steps

  1. Soften the onion, carrot, and celery in the oil over medium heat for 10 minutes.

  2. Raise the heat, add the meat, and brown it hard, breaking it up. Pour in the milk and simmer until nearly dry, then do the same with the wine.

  3. Add the passata, season, and simmer uncovered on low for 2 hours, stirring now and then.

  4. For the béchamel, melt the butter, whisk in the flour for 2 minutes, then add the warm milk in stages until smooth. Season with salt and nutmeg.

  5. Heat the oven to 190°C / 375°F. Layer ragù, pasta, béchamel, and Parmesan five times, finishing with béchamel and cheese.

  6. Bake 40 minutes until browned and bubbling, then rest 20 minutes before cutting.

The rest is what makes it sliceable — cut it hot and it slumps.

Swaps

  • All beef works; add 1 tbsp tomato paste for depth.
Food safety Cook ground meat to at least 71°C / 160°F.