Lasagna with Bolognese Sauce

Name: Lasagna with Bolognese Sauce
Prep time: 90 min
Cook time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil; 500 grams beef; 1/4 onions, finely chopped; 2 cloves garlic, finely chopped; 1/2 cups tomato purée; 1/4 cups red wine; 3 tomatoes, without skin or seeds, diced; 1/2 cups carrot, diced; 1/2 cups celery, diced; 1/2 cups beef broth; 2 leaves bay; 1 teaspoon thyme; 1 teaspoon oregano; 1 tablespoon salt; 1/2 teaspoons white pepper, optional; 2 tablespoons butter, for the béchamel sauce; 1/8 onions; 3 tablespoons flour, for the béchamel sauce; 1 cup cow's milk, for the béchamel sauce; 1 teaspoon salt, for the béchamel sauce; 1 pinch nutmeg; 8 lasagna sheets; 1/2 cups Manchego cheese

Deborah Dana

The traditional lasagna with Bolognese meat and béchamel sauce is full of flavor, with delicious layers of meat and sauce between thin sheets of pasta and topped with cheese that makes it simply exquisite.

Reviewed by Editorial Team of Kiwilimón

Published: 29-07-2016

Preparation

30 mins

Medium

Preheat the oven to 180° C and grease a baking dish. For the Bolognese sauce, in a deep pot or pan, fry the ground meat with olive oil until cooked. Add the onion and garlic and cook for a few minutes. Add the tomato puree and deglaze with red wine. Add the vegetables and cook for 3 more minutes. Add the beef broth, spices, and cook on low heat for at least 30 minutes, stirring constantly. Adjust seasoning and set aside. For the béchamel sauce, in a small pot over medium heat, cook the butter and onion until transparent. Add the flour and heat until golden. Incorporate the milk and stir constantly until it thickens. Season with salt and nutmeg. Set aside. Assemble the lasagna by placing the pasta sheets, a bit of béchamel sauce, and a bit of Bolognese sauce. Repeat the layers until the mold is filled, finishing with manchego cheese. Bake for 20 minutes until the pasta is cooked and the cheese is melted. Serve immediately.