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Lasagne Bolognese Recipe

Name: Plumes Lasagne Bolognese Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 500 g Ground beef; 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 medium Carrot, grated; 1 stalk Celery, chopped; 400 g Canned tomatoes, crushed; 2 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Dried oregano; 100 ml Red wine; 50 g Butter; 50 g All-purpose flour; 500 ml Milk; 0.25 tsp Nutmeg, grated; 0.5 tsp Salt; 12 sheets Lasagne sheets; 200 g Mozzarella cheese, shredded; 150 g Crescenza cheese, sliced; 50 g Parmesan cheese, grated

Inspired by Plume

Time1h 30m

Serves6

Ground beef, mozzarella, tomato, béchamel, crescenza

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full-bodied · spicy · savory

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Ingredients

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Meat Sauce

1 1/8 lb (500 g) Ground beef

1 medium Onion, chopped

2 cloves Garlic, minced

1 medium Carrot, grated

1 stalk Celery, chopped

14 1/8 oz (400 g) Canned tomatoes, crushed

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Dried oregano

0.42 cup (100 ml) Red wine

Béchamel Sauce

1 3/4 oz (50 g) Butter

1 3/4 oz (50 g) 00 bread flour

2 1/8 cup (500 ml) Milk

1/4 tsp Nutmeg, grated

1/2 tsp Celtic sea salt

Lasagne Assembly

12 sheets Lasagne sheets

7.05 oz (200 g) Mozzarella cheese, shredded

5.29 oz (150 g) Crescenza cheese, sliced

1 3/4 oz (50 g) Parmesan cheese, grated

Method

Meat Sauce Preparation

Sauté the vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, grated carrot, and chopped celery. Sauté until the vegetables are softened, about 5-7 minutes.

Brown the beef

Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

Add tomatoes and wine

Stir in the crushed canned tomatoes, red wine, salt, black pepper, and dried oregano. Bring to a simmer, then reduce heat to low and let it cook for 20 minutes, stirring occasionally.

Béchamel Sauce Preparation

Make the roux

In a saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 2-3 minutes until it turns golden.

Add the milk

Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.

Season the béchamel

Remove from heat and stir in the grated nutmeg and salt. Set aside.

Lasagne Assembly

Preheat the oven

Preheat your oven to 180°C (350°F).

Layer ingredients

In a baking dish, spread a layer of meat sauce on the bottom. Place a layer of lasagne sheets over the sauce. Spread a layer of béchamel sauce, followed by a layer of mozzarella and crescenza cheese. Repeat the layers (meat sauce, lasagne sheets, béchamel, cheeses) until all ingredients are used, finishing with a layer of béchamel and a sprinkle of grated Parmesan on top.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Let it rest

Once baked, let the lasagne rest for 10-15 minutes before slicing and serving.