English105 min
Lasagna bolognese
Meat lasagna. A thick beef sauce and a white sauce, layered with noodles and cheese. Eight squares.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
8
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
741
Calories
5,925 kcal in this batch
Protein
38 g
Fat
41 g
Carbs
52.4 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the olive oil. Cook the onion, the carrot, and the celery until they are soft, about 8 minutes. Add the garlic.
- 2
Add the beef. Break it up. Cook until it is browned, not gray. If a pool of fat collects, spoon most of it off.
- 3
Stir in the tomato paste. Cook 1 minute. Add the crushed tomatoes, the broth, 1/2 cup of the milk, the oregano, and the bay leaves. Salt and pepper.
- 4
Simmer until the sauce is thick enough to sit on a spoon, about 30 minutes. Take out the bay leaves.
- 5
Heat the oven to 375°F. Boil the lasagna noodles in salted water until they bend but are not soft. Drain them and lay them out so they do not stick. Use a pinch of the salt in the water.
- 6
Melt the butter. Stir in the flour and cook 1 minute. Whisk in the rest of the milk. Simmer until the white sauce coats a spoon, about 6 minutes. Stir in the nutmeg and a pinch of the salt.
- 7
Spread a little meat sauce in a 9-by-13-inch baking dish. Layer noodles, meat sauce, white sauce, mozzarella, and parmesan. Repeat. Finish with white sauce and cheese.
- 8
Cover the dish. Bake 25 minutes. Uncover it. Bake until the top is brown and bubbling, about 20 minutes more.
- 9
Rest 15 minutes. Cut it into squares.
Cook's notes
This is not the ricotta lasagna. The white sauce is béchamel. If the meat sauce is watery, the squares fall apart. Rest it 15 minutes, or the first piece will not hold.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
No ratings yet.
Ratings are part of Savor+.
Comments
No comments yet. Be the first to report back.