This Bolognese lasagna is my favorite in my house. Made with its cooking time of bolognese but above all of the bechamel. What characterizes this pasta dish is that it is made from layers that alternate the filling with the paste.

The lasagna can be filled in many ways but this is the one that's always done. The one my mother prepared for us and the one Javi asks me every time I let her choose. It has a very rich and easy-to-drink taste and usually likes everyone.

On the one hand we prepare the bolognese, which is stewed on a low heat with a lot of chup chup but super simple to prepare.

On the other hand we prepare the bechamel, creamy and with a lot of nutmeg flavor that is the way at home we like.

We alternate them with layers of pasta and I never do enough to over. It was as always, the food chosen by Javi to celebrate his birthday and as always between all ended the two fountains that I prepared.


For bolognese:

  • 750g fresh beef and minced pork twice
  • 1 medium fresh onion
  • 2 very chopped carrots
  • 3 cloves garlic minced
  • 2 cans of crushed tomato (you know my favorite is Mutti because it's 100% natural)
  • Salt and freshly ground black pepper
  • 100ml olive oil
  • a piece of reggiano parmesan or grated padano grana
  • 200g shredded dried mozzarella

For the bechamel:

  • 120 g flour
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 litre hot milk
  • nutmeg
  • freshly ground black pepper
  • salt

In a saucepan, we drizzle the onion, well chopped over a gentle heat, in a saucepan.

When the onion is tender, add the carrot. after a few minutes when the carrot is soft, add the meat and with the help of a spatula, we hit the meat to get rid of it well and that there are no large pieces of meat left without mixing with the vegetables.

Once the meat is mixed with the vegetables, add freshly ground black pepper and salt. Mix everything well and leave to soak over medium heat until the meat has changed color and is almost cooked.

At this point add the crushed tomato, mix well and let the tomato make over medium heat until all the water has evaporated.

While soaking the lasagna leaves in warm water. after a few minutes, we take them out of the water and put the leaves on absorbent paper. it's important that we remove excess water.

Grease a deep bowl suitable for the oven and place a layer of pasta leaves on the bottom, covering it completely.

On the pasta, put a layer of bolognese and cover with cheese. We cover again with pasta completely and repeat with the meat and cheese. So until all the ingredients are finished. depends on the size of the container which more or less layers come out. Book.

Now we prepare the bechamel. In a scoop in the vitro we put a tablespoon of oil and butter over medium heat. When it is hot add the flour by stirring with a few rods so that it does not burn until it is golden and a paste is made.

Gradually add the milk without styding with the rods. Add a little salt, pepper and nutmeg. I personally like it when it tastes nutmeg, so I add it without fear.

Let the bechamel cook for about 15 minutes more until when you taste it, do not know flour and notice that it is well cooked. Rectify salt and pepper and nutmeg if necessary. Book.

When the bechamel is ready, cover the lasagna with the bechamel. we end up with the rest of the cheese. Bake at 180 degrees for about 20 minutes. After this time, cover with the grated cheese and gratin for a few minutes until the lasagna is well browned. To disroute!

Tips and Tricks

  • Prepare the bolognese in advance
  • You can use lactose-free milk or vegetable drink for bechamel
  • Difficulty: easy
  • Preparation time: 50 minutes
  • Servings: 8

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest