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

Ingredient Substitutions

• Instead of Ground beef: veal meat, pork meat
• Instead of Sausage meat (pork): Italian sausage, ground pork
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Carrots: zucchini
• Instead of Celery stalks: fennel
• Instead of Olive oil: sunflower oil
• Instead of Red wine: beef broth
• Instead of Canned crushed tomatoes: fresh tomatoes
• Instead of Tomato paste: tomato purée
• Instead of Bay leaves: Herbes de Provence
• Instead of Dried thyme: oregano
• Instead of Fresh basil: parsley
• Instead of Butter: margarine
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Whole milk: semi‑skimmed milk, almond milk
• Instead of Nutmeg: cinnamon
• Instead of Lasagna sheets (no‑boil): lasagna pasta without pre‑cooking
• Instead of Grated Emmental: Gruyère
• Instead of Grated Parmesan: Pecorino

Equipment Needed

• Cast iron pot or large saucepan
• Frying pan or sauté pan
• Cutting board
• Chef's knife
• Wooden spoon
• Whisk
• Measuring device (scale or measuring cup)
• Baking dish (glass or metal)
• Cheese grater
• Oven

Critical Steps — Do Not Skip

• Brown the meat without over‑moistening it
• Reduce the red wine completely to avoid acidity
• Achieve a smooth béchamel without lumps
• Use raw lasagna sheets and do not pre‑cook them
• Final bake until a well‑gratinated crust forms

Chef Tips from the Video

• Use good quality red wine for deeper flavor.
• Add a pinch of sugar to the tomato sauce if it is too acidic.
• Sprinkle a mixture of breadcrumbs and Parmesan on top for extra crispness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days in the fridge.

Freezer: Wrap individual portions in plastic film then freeze for 2‑3 months.

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

Make-Ahead Tips

• Prepare the Bolognese sauce and béchamel the day before and keep them separate in the refrigerator.
• Assemble the lasagna 24 h in advance, cover and refrigerate; bake directly before the meal.