Lasagne Alla Bolognese with Bechamel Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the sauce: (Bolognese sauce)
- 1 bunch soup greens
- 1 onion (s)
- 2 cloves garlic
- 100 g bacon, smoked, mixed
- 3 tablespoon olive oil
- 500 g round beef
- salt
- pepper
- 125 ml red wine or vegetable stock
- 600 g tomato (s), chunky, from the can
- 5 tablespoon tomato paste
- 1 bunch thyme
- sugar
For the sauce: (bechamel sauce)
- 2 onions)
- 75 g butter
- 60 g flour
- 0.5 liter ½ vegetable stock
- 0.5 liter ½ milk
- 100 g Gouda
- Nutmeg, grated
- 250 g lasane plate (s) (without precookin)
- 100 g Gouda
Print Recipe
Pin Recipe Instructions
- For the minced meat sauce:
- Clean the soup greens and dice very finely. Chop the onion and garlic. Dice the bacon. Heat the olive oil in a pan. Fry the bacon, soup greens, onion and garlic until translucent. Add the minced meat and fry until crumbly and brown. Season with salt and pepper. Deglaze with red wine or broth and allow to evaporate. Put the tomato pieces and the tomato paste in the pan and simmer for about 10 minutes. Stir in the thyme and season the sauce with salt, pepper and a pinch of sugar.
- For the bechamel sauce:
- Chop the onion. Heat the butter in a saucepan and sauté the onion cubes and the flour while stirring. Gradually pour in the broth and milk in small portions. In between stir vigorously with a whisk so that no lumps remain, bring the sauce to the boil. Roughly grate the cheese and let it melt in the sauce. Season with salt, pepper and nutmeg.
- Spread some béchamel sauce on the bottom of a baking dish. Put a layer of lasagne sheets on top. Pour a layer of Bolognese sauce on top, cover with lasagne sheets. Keep doing this until the ingredients are used up. Finish with a thick layer of béchamel sauce so that the lasagne sheets have moisture to cook. Coarsely grate the cheese and pour over the lasagne. Bake in a preheated oven at 175 ° (convection 150 °) for about 50 - 60 minutes.
- Variations:
- It becomes vegetarian if you use mushrooms and 10 g dried porcini mushrooms instead of minced meat.
- Instead of the minced meat sauce, layer thinly sliced fish fillets (salmon, ling fish, plaice). Then prepare the béchamel sauce without cheese and add lemon juice to taste.
- Put the cooked broccoli in the bechamel sauce, then it`s a broccoli lasagna.
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