Lasagne alla bolognese Quick and easy recipe

For real lasagna Bolognese you should use the hand-rolled green sheets, to speed up, I used the ready-made ones; I chose light sheets that are much easier to find on the market. The Bolognes sauceand that I have prepared does not have to cook hours and hours, but about 30 minutes total is enough. You can use ready-made b├ęchamel, but making it at home is another story! Then personal tastes do the rest, if you like lasagna with a thicker sauce (as I like it) thicken the b├ęchamel with a few tablespoons of grated Parmesan. If you are using dry pasta sheets, it is preferable to immerse them in boiling salted water for 30 seconds, drain and proceed with the layers.

Ingredients for 4-6 people
(used baking dish 26 ├Ś 26 cm)

  • 16-18 sheets for lasagna (I used "sfogliavelo Rana")
  • 400 gr of ground beef
  • 100 gr of minced pork
  • 700 ml of tomato sauce
  • Extra virgin olive oil
  • 30 gr of butter
  • 1 cup of red wine
  • 50 gr of mixture for saut├ęing (celery, carrot, onion)
  • a few tablespoons of grated Grana Padano or Parmesan
  • 3 gr of salt

For 600 grams of bechamel

  • 500 ml of whole milk
  • 50 gr of butter
  • 50 grams of flour 00
  • salt and nutmeg


Most important steps

    How to prepare lasagna Bolognese in the oven

    Let's start by preparing the Bolognese sauce, in a faster version: In a large saucepan pour a fund of extra virgin olive oil, add the chopped celery, carrot and onion (I use the frozen one already chopped), let it fry just a little and pour the minced meat, shell with a spoon and let it cook for a few minutes, until it has completely changed color, at this point add the butter (30 gr), wait for it to melt and blend with wine.


    Once the wine has evaporated, pour the tomato puree in the pot, add the salt, turn with the spoon and let it cook over medium-low heat with lid for 35 - 40 minutes. Until the rag├╣ is narrower.

    Let's put the Bolognese sauce aside and prepare the bechamel: In a saucepan we heat the milk, in another larger saucepan we melt the butter, pour the flour and mix with a spoon, add a drop of milk always stirring warmly, now we use the hand whisk and pour the remaining milk, stir quickly and vigorously to avoid lumps, salt, add a little nutmeg. When the b├ęchamel is thick and no longer liquid then it will be ready. We add 1 tablespoon of Grated Parmesan to thicken the b├ęchamel more.

    Now let's proceed with the composition of the Bolognese lasagna: on the bottom of a baking dish pour a little sauce or b├ęchamel, create the various layers with the pastry, on which we will pour a few tablespoons of meat sauce and a few tablespoons of bechamel, a little Grated parmesan and proceed with a new layer until all ingredients are used up.

    Also on the last layer we will put rag├╣, b├ęchamel and grated Grana. We bake in a preheated oven at 180 ┬░ for 30-35 minutes.

    NB I used a very thin sheet, if you use the thicker ones it is preferable to pass them for a few moments in boiling salted water, to soften them a bit.

    WINE PAIRING: Red Aglianico.

    In this blog for wine pairings I consulted the site:

    Lasagna Bolognese

    Enjoy your meal!


    Deja una respuesta

    Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

    Esta web utiliza cookies propias y de terceros para su correcto funcionamiento y para fines anal├şticos y para fines de afiliaci├│n y para mostrarte publicidad relacionada con sus preferencias en base a un perfil elaborado a partir de tus h├íbitos de navegaci├│n. Al hacer clic en el bot├│n Aceptar, acepta el uso de estas tecnolog├şas y el procesamiento de sus datos para estos prop├│sitos. M├ís informaci├│n