Lasagna Bolognese with Bechamel Sauce

Recipe from Topfood
1 hour
0 (0)
Updated 02.06.2023
The traditional Bolognese lasagna with smooth sauce is a much-loved Italian delicacy that is adored globally. Creating the lasagna may appear to be a difficult task. Nevertheless, after making it once, you will discover that the process is relatively easy, but the result is remarkable.


  • Dry lasagna sheets
    1 pack
  • Soft cheese (Mozzarella)
    7 oz.
  • Hard cheese
    2 oz.
  • Cold milk
    17 fl.oz.
  • Melted butter
    2 oz.
  • Bread flour
    2 oz.
  • Nutmeg
    to taste
  • Black pepper and salt
    to taste
  • Minced beef
    12 oz.
  • Carrot
    1 pcs.
  • Bulb onion
    1 pcs.
  • Dried basil herbs
    to taste
  • Tomato sauce
    8,5 oz.
  • Celery
    to taste
  • Vegetable oil
    0,7 oz.

Nutrition facts per 100 g

  • Calories

    223 kcal

  • Protein

    7 g

  • Fat

    16 g

  • Carbohydrates

    23 g


  • To start, you have to prepare every sauce. Let's commence with the bolognese. At first, you have to cleanse, strip off the skin, dice the carrots and onions, and then fry them in vegetable oil in a frying pan until they become soft.

  • Add the minced meat and prepare it for 8-10 minutes, until it colors in brown. While cooking, you must occasionally stir the dish, breaking apart the lumps of minced meat with a spatula to gain a finer and crumbly texture. Add celery to your preference. Then, add tomato sauce to the minced meat, a mix of dry herbs - Italian or basil, salt, and pepper to taste, stir, and permit it to simmer below the lid for 10-15 minutes.

  • Now the béchamel sauce. For this, melt the butter in a saucepan with a thick bottom. Add flour and stir quickly. Pour in milk, add salt, pepper, and nutmeg, blend the mixture very well, and simmer until thickened. It should look like sauce, not porridge, so you must keep an eye and not leave the stove. If lumps are formed, then the sauce can be sieved.

  • Grate smooth cheese (preferably Mozzarella, however, you may use any other) on a grater. Now hard cheese (preferably Parmesan) also needs to be grated.

  • Let's lay out the lasagna. Pour some bechamel sauce into a baking dish and lay a layer of lasagne sheets. They may be slightly overlapped, they do not need to be cut. Spread the bolognese on top of the lasagna sheets. This is about 1/3 of the total amount of sauce. Sprinkle some grated creamy cheese on top. Cover it with Bechamel sauce. Next, arrange another layer of lasagne sheets, Bolognese sauce, cheese, and Bechamel sauce. Repeat all the layers once again. On the final layer, add a generous amount of cheese on the surface.

  • Put the lasagna withinside the preheated to 356°F oven for 30-40 minutes. Time and temperature are approximate, guide yourself by your individual method and oven.

  • Lasagna is better to be eaten hot or warm. Enjoy, and don't forget to get back to this recipe!


  • To serve the completed lasagna, cut it into portions and place them on a large serving plate that has been heated up. This will help keep the lasagna warm for a longer period of time. Place a portion of lasagna, measuring about 10x10 cm, on each plate, top it with bolognese sauce, sprinkle it with grated Parmesan cheese, and garnish it with parsley.

  • It's important to use thick-walled lasagna dishes to prevent burning or uneven baking. Ceramic, cast iron and heat-resistant glass forms are perfect for this purpose.

Bon Appetit!

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