Main dishes
Lasagne bolognese
Lasagne bolognese takes time, but most of it is the sauce quietly simmering on the hob. A meat ragù with vegetables and tomatoes, a smooth milk béchamel, pasta sheets and two kinds of cheese are layered up and baked until golden and bubbling. The one step not to skip is resting it for 15 minutes so it cuts into neat squares. A 20×30 cm dish feeds eight, which makes it ideal for a celebration or a big family lunch. You can assemble it ahead and bake it just before guests arrive.
Method
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Finely chop the onion, carrot and celery and crush the garlic. Heat the olive oil in a wide pan and cook the vegetables over medium heat for 8-10 minutes until soft.
Add the mince, turn up the heat and cook for 8-10 minutes, breaking it up, until the liquid has evaporated and the meat has browned.
Stir in the tomato purée and cook for 2 minutes. Add the canned tomatoes, crushing them with a spoon, and 150 ml of water. Season, bring to the boil and simmer gently with the lid ajar for 40 minutes. The ragù should be thick but not dry.
For the béchamel, melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk. Simmer for 5-7 minutes until it has the thickness of pouring cream. Season with salt and a pinch of nutmeg.
Heat the oven to 180°C (fan 160°C). Grate the parmesan and slice or grate the mozzarella.
Spread a little béchamel over the base of a 20×30 cm dish. Add a layer of pasta sheets, then a quarter of the ragù, a fifth of the béchamel and a sprinkle of parmesan. Repeat to make 4 layers.
Top the last layer of sheets with the remaining béchamel, then the mozzarella and the rest of the parmesan. Make sure the sheets are completely covered.
Cover with foil and bake for 25 minutes, then uncover and bake for another 20 minutes until golden. A knife should slide easily through the pasta.
Leave to rest for 15 minutes before cutting.
Tips for success
- Don't leave any pasta edges uncovered; exposed bits turn hard in the oven.
- If the ragù is very thick, loosen it with 50-100 ml of water so the sheets can soften.
- For lump-free béchamel, add the milk gradually and keep whisking.
- Don't cut the lasagne straight from the oven or it will slide apart.
Serving and storage
Serve warm with a green salad or a tomato and cucumber salad with a light dressing. Scatter over fresh basil or parsley.
Keep in the fridge for up to 3 days. Portions freeze well for up to 2 months; reheat covered with foil at 180°C.
Variations
- Chicken: use chicken mince and simmer the ragù for 20 minutes.
- Mushroom: add 300 g of fried mushrooms to the meat sauce.
- With boiled sheets: if your sheets need precooking, boil them for 3-4 minutes and make the ragù a little thicker.
Calories and macros
Per serving (about 396 g):
Per 100 g: 163 kcal, P 7.8, F 9.9, C 10.7. An estimate based on average ingredient values. Your daily calories ›
