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How this works
Servings: 12 people
Calories: 449kcal
Ingredients
For the Bolognese Sauce:
- 1/4 cup extra virgin olive oil
- 1 medium carrot chopped
- 3/4 pound ground beef
- 1/2 cup dry white wine
- 1/3 cup tomato paste
- freshly ground black pepper to taste
- 2 stalks celery chopped
- 1 small onion chopped
- 1/2 pound ground pork
- 3 cups water
- salt to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 cups milk
- freshly ground black pepper to taste
- 4 tablespoons flour
- salt to taste
- 1 cup Parmigiano cheese grated
Instructions
Bolognese Sauce:
- Process onions, celery and carrots in a food processor until finely minced.
- Heat oil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
- Add ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
- Cover meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick.
Béchamel Sauce:
- Melt butter in a 4-quart pot. In a separate saucepan, heat milk.
- Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
- Add hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
Assemble Lasagne
- Preheat oven to 350°. Assemble lasagne in a 13 x 9 inch baking dish.
- Spread ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce.
- Assemble 5 layers each with 3 sheets of lasagne, béchamel sauce, meat sauce and grated cheese.
- Bake uncovered for 25 minutes or until heated throughout. Let stand 10 minutes before serving.
Nutrition
Calories: 449kcal | Carbohydrates: 37g | Protein: 19g | Fat: 25g
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