Lasagna with Bolognese Sauce, the first course that tastes like a Sunday lunch. A classic of Italian cuisine, in this personalized version according to my family’s tastes, to save time, I used ready-made lasagna sheets, which are very good and simplify the process of this delicious dish.
More lasagna recipes⏬
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz lasagna sheets
- 2 cups Bechamel sauce
- 9 oz fresh mozzarella
- to taste Grated cheese (Grana Padano or Parmesan)
- 1 carrot
- 1 stalk celery
- Half onion
- 3.5 oz diced pancetta (Optional)
- 1.1 lbs ground veal
- 1 glass wine
- 1.7 cups tomato passata
- to taste extra virgin olive oil
- to taste salt
- 0.8 cups milk
Steps
If you want to use pancetta, sauté it until the fat is released. Add olive oil, minced celery, carrot, and onion, and stir with a ladle. Cook the soffritto for a few minutes.
Add the ground veal, cook for a few minutes, season with salt, and break the meat apart well. Deglaze with wine and continue cooking for a few minutes. Add the tomato passata, adjust the salt, and let it cook on low heat for at least an hour. Add the milk, continue cooking on low, and let the sauce thicken well. The cooking time should be about two hours.
Once the sauce is ready, we can assemble the lasagna: place a few tablespoons of sauce at the bottom of an ovenproof dish. Cover with a first layer of lasagna sheets.
Spread a layer of Bechamel sauce and then a layer of sauce on top.
Add part of the diced mozzarella, the grated cheese, and continue layering this way until the ingredients are used up.
Continue with another lasagna sheet and repeat: Bechamel, sauce, grated cheese, mozzarella. On the last layer, be generous with Bechamel and cheese for a nice gratin finish.
Preheat the oven and bake at 356°F for 40 minutes.
