This represents the Italian original, combining Bolognese and Bechamel sauces in layered pasta form. The longer it simmers, the more flavors develop.
Ingredients
- 8-12 lasagne pasta sheets (uncooked)
- 150 g Parmesan cheese (freshly grated)
- Butter (for baking dish and topping)
- 500 g ground meat (half beef, half pork)
- 400 g canned tomato puree
- 50 g belly bacon (preferably pancetta)
- 2-3 onions (approx. 150g)
- 1 carrot (approx. 50g)
- 1 celery stalk (approx. 50g)
- 200 ml whole milk
- 40 g butter
- 1 tbsp neutral vegetable oil
- 1 tbsp tomato paste
- 1 dried bay leaf
- 1 pinch ground nutmeg
- Salt and black pepper
- 500 ml milk
- 25 g flour
- 25 g butter
- Salt, pepper, and freshly grated nutmeg
Instructions
Preheat oven to 200°C (fan-assisted). Grate Parmesan and refrigerate.
**Bolognese:** Finely dice bacon, onions, carrot, and celery. Heat oil, cook bacon 1-2 minutes, add butter and vegetables, saute 3 minutes.
Add ground meat with salt and pepper, cook until no longer pink (medium heat).
Stir in tomato paste, deglaze with milk, let reduce. Add bay leaf and nutmeg.
Pour in canned tomatoes, simmer 20 minutes covered, stirring occasionally. Season to taste.
**Bechamel:** Melt 25g butter, whisk in flour for 2 minutes. Gradually add milk while stirring constantly. Simmer until thickened. Season with salt, pepper, and nutmeg.
Butter baking dish, spread 1-2 tbsp bechamel on bottom.
Layer uncooked pasta sheets, covering entire surface.
Add one ladle of Bolognese, spread 2-3 tbsp bechamel, sprinkle Parmesan.
Repeat layering (approximately 4 layers total).
Finish with generous bechamel, remaining Parmesan, and butter flakes.
Bake on second rack 30 minutes.
Rest 10 minutes before serving.