Classic Lasagna Bolognese

RECIPE & VIDEO #BOLOGNESE #LASAGNA

This classic lasagna bolognese is a simple recipe easy to make, layered up with the most delicious flavors and consists of three simple components: pasta, creamy béchamel rather than ricotta and bolognese sauce. It is so incredibly cozy and comforting.

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Ingredients :

For Bolognese Sauce

• 2 tablespoons (25g) oil

• 1 onion chopped

• 1 carrot chopped

• 3 garlic cloves finely minced

• 750g ground beef

• 3-2 large crushed tomatoes (or a can of whole tomatoes, crushed)

• 1/2 cup (85g) water - if needed

• 1 tsp oregano

• 1 tsp paparika

• 1 tsp cumin powder

• Salt and pepper to taste

• 1 tbsp tomato ketchup

• 1 tesp cumin seeds

• 1 tsp fennel seeds

• Fresh basil or parsley optional

For the Béchamel

• 2 tablespoons butter

• 4-5 garlic cloves - chopped

• 2 tbsp all-purpose flour

• 750ml milk

• 1/4 cup parmesan

• 2 tbsp cream cheese

• pinch of nutmeg

• Salt and pepper to taste

• 2 tsp oregano

To assemble the Lasagna:

• Lasagna noodles:

• Fresh pasta sheets to make 3 layers

• OR 12-16 dried pasta noodles enough to make 3 layers

• 16 ounces (454g) mozzarella cheese, shredded

• Optional garnish: 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS Make the Bolognese sauce

• Chop the onion, carrot, and garlic very fine.

• add the garlic in the oil and sauté until it is soft and golden. Add the onion and carrot sauté another minute.

• Add the ground beef and cook until brown, breaking it up into small pieces, and all of the liquid is absorbed.

• add all other ingredient ( spices & seasoning)

• Add the crushed tomatoes, tomato paste, tomato ketchup and water ( if needed) Bring to a simmer. If I’m in a hurry, I allow it to simmer for about 30 minutes, however a long, slow 1-2 hour simmer is best if you have the time.

• When the sauce is finished, it should be thick as shown in the pictures above. If it's too wet, it will be runny when it's sliced.

• Optional: stir in some chopped fresh basil when it’s done.

Make the Béchamel sauce

• Melt butter in a skillet over medium-high heat.

• add the chopped garlic and sauté until fragrant.

• Whisk in the flour until a smooth roux forms. Let cook about 30 seconds.

• Whisk in hot milk, and stir until the sauce thickens and can coat the back of a spoon.

• add oregano and freshley chopped parsley.

• over low heat whisk in parmesan and cream cheese until melted.

• Add nutmeg and salt and pepper to taste

prepare dried lasagna noodles:

• soak the dried lasagna noodles, thirty minutes before assembling the lasagna.

• place the noodles in alsrge dish and pour salted hot water. add 2 tbsp oil. Don’t let them soak longer than 30 minutes or they will become too soft, then become mushy in the baked lasagna.

How to Layer Lasagna

• Spread béchamel sauce onto the bottom in a baking dish.

• Top with a layer of lasagna noodles.

• Spread bolognese sauce.

• Spread béchamel sauce.

• Sprinkle with mozzarella.

• Make 2 more layers.

Bake the Lasagna

• Preheat the oven to 400F degrees

• bake for another 30-45 minutes until bubbly and the cheese on top starts to get brown spots. You can turn on the broiler for the last minute or two to get the browning you desire. Keep a close eye on it though!