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Bolognese Lasagna (Traditional Italian-Style Lasagna with Béchamel)
A classic, deeply flavorful lasagna bolognese with a rich meat sauce (using both beef and pork), creamy parmesan béchamel, and high-quality durum wheat pasta sheets. This recipe delivers a structured, gratinated lasagna with layers of savory sauce and perfectly cooked pasta.
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Cost Breakdown
Critical Success Points
- • Properly browning the meat for maximum flavor.
- • Simmering the bolognese sauce long enough to develop depth.
- • Making a smooth, lump-free béchamel.
- • Layering so all pasta is covered with sauce.
- • Gratinating the top without burning.
Safety Warnings
- • Use caution when browning meat and simmering sauces; hot oil and steam can cause burns.
- • Careful when broiling/gratinating to avoid burns from the oven.
- • Egg yolk must be mixed quickly into hot béchamel to avoid scrambling.
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