Bolognese Lasagna the True Italian Recipe

Discover the recipe for Lasagna, one of the Italian specialties that everyone loves, quick and easy to make for a delicious lunch.

Ingredients

• Fifteen plates of ideally fresh lasagna noodles
• grated parmesan
• 2 balls of mozzarella
• For the bolognese sauce
• 350g minced beef
• 1 onion
• 1 carrot
• 1 clove of garlic
• 6 nice juicy tomatoes or a can of tomato pulp
• 40 g of tomato puree
• 2 pinches of Provencal herbs
• 1 “beef broth” cube (or 20 cL of real beef broth)
• 2 tablespoons olive oil
• Salt and pepper
• For the bechamel sauce
• 60g butter
• 60 g of cornstarch (or less for a more fluid béchamel)
• 600ml milk
• Salt, pepper and nutmeg

Preparation 

1. Start with the bolognese sauce: Boil 20 cL of water. Add the beef bouillon cube. Remove from heat when completely dissolved.
2. Peel the garlic clove and cut it in half. Remove the central part which is usually greenish.
3. Peel the carrots and the onion. Cut everything into mirepoix (very small dice).
4. Heat the oil in a saucepan and cook the garlic, onion, carrot and herbs for ten minutes over low heat, stirring occasionally.
5. Add the minced meat, breaking it down as thinly as possible with your fingertips.
6. Add the tomatoes removed from their core, the tomato puree and the beef broth.
7. Cover and cook over low heat, stirring occasionally to prevent the bottom from burning.
8. If the preparation dries out, add a little water. Season with salt and pepper. Meanwhile, prepare the béchamel sauce: Melt the butter in a saucepan and add the cornflour. Mix with a whisk until the mixture takes on a light amber color. Add the milk and mix until smooth.
9. Season with salt and pepper and add a touch of grated nutmeg. Thicken slightly, stirring for a few minutes over low heat.
10. Preheat the oven to 180°C (thermostat 6).
11. Pre-cook the lasagna noodles if necessary (refer to the instructions on the packaging, I use them without pre-cooking them).
12. Place a layer of dough in the bottom of a buttered baking dish.
13. Cover with a little bolognese sauce, then béchamel sauce.
14. Sprinkle with grated parmesan.
15. Cover with dough and repeat the operation until all the ingredients are used up.
16. Finish by crumbling the mozzarella over the entire surface of the dish and sprinkle with grated parmesan.
17. Bake for about twenty minutes.
18. To know if the pasta is cooked, cross with the tip of a knife: there should be no resistance.
19. Grill for a few minutes to brown the top.