ADVERTISEMENT
1. Prepare the Bolognese sauce:
In a large skillet, heat the olive oil and add the onion, carrot, and celery. Sauté until softened.
Add the ground beef and pork. Cook over medium heat, breaking up the meat well with a wooden spoon until well browned.
Deglaze with the red wine and let it evaporate.
Add the peeled or chopped tomatoes, tomato paste, bay leaf, nutmeg, salt, and pepper. Mix well.
Simmer over low heat for about 1 to 1.5 hours, stirring occasionally. If the sauce becomes too thick, add a little water.
If you prefer a milder sauce, you can add the milk at the end of cooking, which is traditional in the recipe. 2. Prepare the béchamel sauce:
In a saucepan, melt the butter over medium heat.
Add the flour and mix well to form a roux. Cook for a few minutes without letting it brown.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the béchamel sauce thickens.
Season with salt, pepper, and a pinch of grated nutmeg.
Flour
3. Assemble the lasagna:
Preheat your oven to 180°C (350°F).
In a casserole dish, spread a thin layer of béchamel sauce on the bottom.
Add a first layer of lasagna noodles.
Top with a layer of Bolognese sauce, then a layer of béchamel sauce.
Repeat, alternating layers of noodles, Bolognese sauce, and béchamel sauce, until all the ingredients are used up. Finish with a layer of béchamel sauce and sprinkle generously with grated cheese.
4. Bake:
Bake the lasagna for about 30 to 40 minutes, until golden brown and bubbly.
Let it rest for a few minutes before serving to help it hold its shape better.
Serve your lasagna piping hot, accompanied by a green salad or fresh bread.
ADVERTISEMENT
