Lasagne
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)
- 150g Parmesan cheese, freshly grated
- Butter (for baking dish and topping)
- 500g ground meat (half beef, half pork)
- 400g canned tomato puree
- 50g belly bacon (preferably pancetta)
- 2-3 onions (approx. 150g)
- 1 carrot (approx. 50g)
- 1 celery stalk (approx. 50g)
- 200ml whole milk
- 40g butter
- 1 tbsp neutral vegetable oil
- 1 tbsp tomato paste
- 1 dried bay leaf
- 1 pinch ground nutmeg
- Salt and black pepper
- 500ml milk
- 25g flour
- 25g 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.