Homemade lasagna with Bolognese and béchamel

Ingredients

• 400 g Ground beef (half‑beef, half sausage meat)
• 200 g Sausage meat (pork) (or crumbled Italian sausage)
• 1 unit Onion (large, finely sliced)
• 3 units Garlic cloves (chopped)
• 2 units Carrots (cut into small dice)
• 2 branches Celery stalks (cut into small dice)
• 2 c. à soupe Olive oil (for sautéing)
• 200 ml Red wine (to deglaze, cover the meat)
• 400 g Canned crushed tomatoes (or tomato purée)
• 2 c. à soupe Tomato paste (to intensify flavor)
• 2 units Bay leaves (remove before serving)
• 1 c. à café Dried thyme (or fresh)
• 1 handful Fresh basil (chopped)
• 80 g Butter (for béchamel, unsalted)
• 120 g All‑purpose flour (for the roux)
• 1 l Whole milk (add gradually)
• 1 pinch Nutmeg (freshly grated)
• to taste Salt (fine salt)
• to taste Ground black pepper (freshly ground)
• 250 g Lasagna sheets (no‑boil) (about 9‑10 sheets)
• 150 g Grated Emmental (for the top layer)
• 50 g Grated Parmesan (for gratin)

Instructions

1. Prepare the vegetables

   Finely slice the onion, chop the 3 garlic cloves, cut the carrots and celery into very small dice (≈3 mm).

   Time: PT10M

2. Sauté the meat and aromatics

   Heat 2 c. à soupe olive oil in the pot, add the onion, garlic and sweat for 2 min. Add the ground beef and sausage meat, crumble and brown until the colour is uniformly brown.

   Time: PT10M

   Temperature: 200°C

3. Deglaze with red wine

   Pour the red wine (≈200 ml) into the pot, bring to a boil and let reduce until the liquid is almost evaporated.

   Time: PT5M

   Temperature: 200°C

4. Prepare the béchamel

   In a saucepan, melt 80 g butter, add 120 g flour and cook 2 min while stirring (white roux). Gradually whisk in warm milk until a smooth, thick sauce forms. Season with salt, pepper and a pinch of nutmeg.

   Time: PT15M

   Temperature: 90°C

5. Simmer the tomato sauce

   Add the crushed tomatoes, tomato paste, bay leaves, thyme and chopped basil to the pot. Stir, cover and simmer over low heat for 30 min, stirring occasionally.

   Time: PT30M

   Temperature: 90°C

6. Preheat the oven

   Turn on the oven and preheat to 200°C for 10 min.

   Time: PT10M

   Temperature: 200°C

7. Assemble the lasagna

   In a baking dish, lay a first layer of raw lasagna sheets, cover with a layer of Bolognese sauce, add a layer of béchamel, then repeat the layers finishing with a layer of béchamel. Sprinkle the top with grated Emmental and Parmesan.

   Time: PT15M

8. Bake

   Place the dish in the oven and bake for 30 min at 200°C until the top is nicely browned and bubbling.

   Time: PT30M

   Temperature: 200°C

9. Rest before serving

   Remove the dish from the oven, let rest 10 min before cutting so the portions hold together.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g