Italian Bolognese Lasagna with Bechamel Sauce

Name: Italian Bolognese Lasagna with Bechamel Sauce
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion (diced); 2 cloves garlic (minced); 1 pound ground beef; 1 can crushed tomatoes; 2 tablespoons tomato paste; 1 cup red wine; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons butter; 4 tablespoons flour (sifted); 4 cups milk (warm); 1/4 teaspoon nutmeg (grated); 1/2 teaspoon salt; 12 sheets lasagna noodles (cooked); 2 cups mozzarella cheese (shredded); 1/2 cup Parmesan cheese (grated)

StandardItalianDinnerComfort FoodFamily-FriendlyHearty

⏱️ 45m PREP

🔥 60m COOK

👥 8 SERVINGS

⚡ 550 CAL/SERV

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Overview

A classic Italian dish that layers rich Bolognese sauce with creamy Bechamel sauce, nestled between sheets of tender pasta, creating a hearty and comforting meal.

Macronutrients per serving

103

grams

Protein

28.0g 27%

Fat

30.0g 29%

Carbs

45.0g 44%

Rich in nutrients

🔺 Calcium

30% DV

Essential for strong bones and teeth

☀️ Vitamin B12

25% DV

Important for red blood cell formation

🔺 Iron

20% DV

Crucial for oxygen transport in the blood

🔺 Zinc

15% DV

Supports immune function

Ingredients

Bolognese Sauce

2 tablespoons olive oil
1 large onion diced
2 cloves garlic minced
1 pound ground beef
1 can crushed tomatoes
2 tablespoons tomato paste
1 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Bechamel Sauce

4 tablespoons butter
4 tablespoons flour sifted
4 cups milk warm
1/4 teaspoon nutmeg grated
1/2 teaspoon salt

Lasagna Assembly

12 sheets lasagna noodles cooked
2 cups mozzarella cheese shredded
1/2 cup Parmesan cheese grated

Instructions

1 To make the Bolognese sauce, heat olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sauteing until translucent.
2 Add the ground beef to the pan, cooking until browned. Drain excess fat if necessary.
3 Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
4 To make the Bechamel sauce, melt butter in a saucepan over medium heat. Stir in the sifted flour and cook for 1-2 minutes.
5 Gradually whisk in the warm milk, continuing to whisk until the sauce thickens. Stir in the grated nutmeg and salt.
6 Preheat the oven to 375°F (190°C). To assemble the lasagna, spread a layer of Bolognese sauce on the bottom of a 9x13 inch baking dish.
7 Place a layer of cooked lasagna noodles over the sauce, followed by a layer of Bechamel sauce and a sprinkle of mozzarella cheese.
8 Repeat the layering process until all ingredients are used, finishing with a layer of Bechamel sauce topped with mozzarella and Parmesan cheese.
9 Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
10 Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Italian Bolognese Lasagna with Bechamel Sauce!