Classic lasagna Bolognese

Step 1/6

• 1 clove garlic
• 1 onion
• 2 carrots
• 1 stalk celery

• cutting board
• knife

Finely chop garlic. Peel and dice onion and carrots. Dice celery.

Step 2/6

• olive oil
• 500 g ground beef
• salt
• pepper

• pot (large, with lid)
• cooking spoon

Heat some olive oil in a heavy-bottomed pot and add ground beef, breaking it up with a cooking spoon. Add onions, carrots, garlic, and celery and season with salt and pepper.

Step 3/6

• 800 g canned whole peeled tomatoes
• 1 tbsp tomato paste
• 200 ml red wine
• 4 sprigs rosemary
• 4 sprigs thyme
• salt
• pepper

Now, add canned tomatoes, tomato paste, red wine, and herbs. Season again with salt and pepper. Simmer covered over medium heat for approx. 60 min.

Step 4/6

• 50 butter
• 40 g flour
• 500 ml milk
• ¼ tsp nutmeg
• salt
• pepper

• oven
• saucepan
• whisk

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small saucepan. Add flour and sauté, stirring constantly to form a roux. Add milk bit by bit and reduce over medium heat, stirring occasionally, for approx. 5 min. Season with nutmeg, salt, and pepper.

Step 5/6

• olive oil
• 150 g fresh lasagna noodles
• 150 g Parmesan cheese

• baking dish
• fine grater

Cover bottom of baking dish with some olive oil, then add a layer of béchamel. Top with a lasagna sheet, meat sauce, more béchamel, and some freshly grated Parmesan cheese. Repeat until ingredients are used up. Finish off with more Parmesan cheese and the last of the béchamel sauce.