Lasagne Bolognese



350 g Lasagne
For the béchamel:
40 g Farina
500 ml milk
40 g butter
1 pinch/es of salt
1 pinch/es of white pepper
a little bit of freshly ground nutmeg
For the ragout:
a little bit of extra virgin olive oil
200 g mixed minced meat
½ glass red wine
400 g tomato puree
50 g dried mushrooms
1 bunch fresh herbs
1 celery stalk
1 carrot
½ onion
a little bit of Parmesan cheese, grated


Béchamel or white sauce:

  • Boil the milk.
  • In a separate saucepan melt the butter, add the flour and stir well. When the mixture is well-browned, lower the heat and add the milk a little at a time, stirring constantly.
  • Finally add the salt, pepper and nutmeg.


  • Chop the onion, carrot and celery and sauté the garlic in hot oil, then add the minced meat, browning it well.
  • Deglaze all of the ingredients with 1/2 glass of red wine, then add the tomato sauce, the mushrooms, soaked with all the liquid then squeezed out, and bouquet garni.
  • Add salt and pepper, cover the pan, lower the heat and continue cooking for about 1 hour.
  • Put a bit of the sauce on the bottom of a baking dish, place a layer of pasta on it, followed by a layer of meat sauce and then some white sauce, then continue in the same way alternating the ingredients to form 4 layers of pasta.
  • Over the last layer of pasta, generously sprinkle grated Parmesan cheese, then bake the lasagna in the oven at 180 degrees for 20 minutes.
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