Bolognese Lasagna

Ingredients

• 30 ml Extra virgin olive oil (To sauté the aromatics)
• 30 g Unsalted butter (Adds flavor and helps cook the roux)
• 1 unité Onion (Finely chopped)
• 2 unités Garlic cloves (Minced)
• 1 unité Carrot (Peeled and diced)
• 1 branche Celery stalk (Diced)
• 500 g Ground meat (80% lean beef) (Choose high-quality meat)
• 1 c. à café Salt (Adjust according to the butter used)
• 1 c. à café Fresh thyme (Leaves only)
• 1 c. à café Sweet paprika
• 200 ml Water (To deglaze the pan)
• 800 g Canned tomatoes (crushed or peeled) (One large 800 g can)
• 30 g All-purpose flour (For the béchamel roux)
• 500 ml Whole milk (Slightly warmed before adding)
• 1 pincée Nutmeg (Freshly grated preferably)
• to taste Black pepper (Freshly ground)
• 100 g Grated Parmesan (Distributed between layers and on top)
• 200 g Grated mozzarella (For the final gratin)
• 12 unités Lasagna sheets (no pre-cooking) (About 250 g, depending on the size of the dish)

Instructions

1. Prepare the vegetables

   Finely mince the onion, chop the garlic, dice the carrot and celery.

   Time: PT10M

2. Sauté the onion

   In a large skillet, heat 30 ml olive oil and butter over medium heat. Add the onion and sweat it until translucent (about 5 min).

   Time: PT5M

   Temperature: Moyen

3. Add garlic, carrot and celery

   Stir in the garlic, carrot and celery. Sauté for 3 minutes, stirring regularly.

   Time: PT3M

   Temperature: Moyen

4. Cook the ground meat

   Add the ground meat, lightly salt, then brown it while breaking it up with the spatula until well colored (about 5 min).

   Time: PT5M

   Temperature: Moyen

5. Deglaze and flavor

   Sprinkle fresh thyme and sweet paprika, then deglaze with 200 ml water. Let reduce by half (about 2 min).

   Time: PT2M

   Temperature: Moyen

6. Simmer the tomato sauce

   Add the 800 g canned tomatoes, bring to a gentle boil then lower the heat and simmer for 15 minutes until the sauce thickens.

   Time: PT15M

   Temperature: Moyen-doux

7. Prepare the béchamel

   Melt 30 g butter in a saucepan, add the flour and cook for 2 minutes without browning. Gradually pour in the hot milk while whisking constantly until a smooth, thick sauce forms (about 5 minutes). Season with salt, pepper and a pinch of nutmeg.

   Time: PT10M

   Temperature: Moyen

8. Preheat the oven

   Preheat the oven to 180 °C while the sauces finish cooking.

   Time: PT10M

   Temperature: 180°C

9. Assemble the lasagna

   In the baking dish, spread a thin layer of tomato sauce (or a few spoonfuls of puree) to prevent the pasta from sticking. Lay a first layer of lasagna sheets, cover with a layer of Bolognese sauce, add béchamel, sprinkle Parmesan and mozzarella. Repeat to create three layers, finishing with a generous layer of mozzarella and a bit of Parmesan on top.

   Time: PT15M

10. Baking

    Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes to brown the cheese.

    Time: PT40M

    Temperature: 180°C

11. Rest before serving

    Remove the dish from the oven, let rest for 10 minutes so the layers hold when cutting.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Unsalted butter: Unsalted margarine
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Carrot: Zucchini
• Instead of Celery stalk: Leek
• Instead of Ground meat (80% lean beef): Ground veal, Beef‑pork mix
• Instead of Salt: Sea salt
• Instead of Fresh thyme: Dried thyme (½ tsp)
• Instead of Sweet paprika: Smoked paprika (for a different note)
• Instead of Canned tomatoes (crushed or peeled): Fresh tomatoes (800 g)
• Instead of All-purpose flour: Whole wheat flour
• Instead of Whole milk: Semi-skimmed milk, Almond milk (for lactose-free version)
• Instead of Nutmeg: Ground nutmeg
• Instead of Grated Parmesan: Pecorino romano
• Instead of Grated mozzarella: Raclette cheese
• Instead of Lasagna sheets (no pre-cooking): Pre-cooked lasagna noodles

Equipment Needed

• Large skillet or sauté pan
• Medium saucepan for béchamel
• Wooden spatula or wooden spoon
• Whisk
• Chef's knife
• Cutting board
• Baking dish (approximately 23 × 33 cm)
• Aluminum foil
• Cheese grater
• Oven
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the meat without it staying greasy
• Prepare a béchamel without lumps
• Cover the lasagna with aluminum foil during the first bake to prevent the bottom from burning

Chef Tips from the Video

• Using fresh thyme gives a more aromatic flavor than dried thyme.
• A pinch of nutmeg in the béchamel adds subtle depth.
• Sprinkle a little breadcrumbs on top before gratinating for extra crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap individual portions in plastic wrap then place in a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Bolognese sauce and béchamel the day before and store them separately in the refrigerator.
• Assemble the lasagna, cover and refrigerate 24 h before baking for time saving on the day.
• Lasagna freezes very well once assembled; simply bake directly in a hot oven (add 10 minutes cooking time).