Homemade lasagna with Bolognese and béchamel

Ingredients

• 2 piece Yellow onion (peeled and finely chopped)
• 2 piece Carrot (cut into brunoise)
• 1 stalk Celery stalk (cut into small dice)
• 2 tbsp Olive oil (for cooking)
• 500 g Ground beef (preferably lean)
• 2 piece Fresh tomato (grated or blended)
• 400 g Canned tomato sauce (or 1 small can)
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 1 tsp Dried oregano
• 0.5 tsp Sweet paprika
• 1 tsp Herbes de Provence (or thyme)
• 40 g Butter (high quality, for the béchamel)
• 30 g All-purpose flour (for the roux)
• 400 ml Whole milk (at room temperature)
• 1 pinch Grated nutmeg
• 150 g Shredded mozzarella (or sliced)
• 50 g Shredded Emmental (for flavor)
• 250 g Fresh lasagna sheets (ready to use, about 9‑10 sheets)

Instructions

1. Prepare the vegetables

   Peel the onions and finely chop them. Peel the carrots and cut them into brunoise. Cut the celery stalk into small dice.

   Time: PT10M

2. Sweat the vegetables

   Heat 2 tbsp olive oil in the pan over medium heat. Add the onions, carrots, and celery. Sauté for 2‑3 minutes until they are slightly translucent.

   Time: PT5M

   Temperature: medium heat

3. Cook the ground meat

   Add the ground beef to the pan. Break it up immediately with the spatula and brown for 6‑8 minutes until fully cooked.

   Time: PT8M

   Temperature: medium-high heat

4. Add tomatoes and season

   Add the grated fresh tomatoes then the canned tomato sauce. Salt, pepper, add oregano, paprika and Herbes de Provence (or thyme). Mix well.

   Time: PT5M

   Temperature: medium heat

5. Simmer the Bolognese sauce

   Cover the pan and let simmer over low heat for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: low heat

6. Prepare the béchamel

   Melt 40 g butter in a small saucepan over medium heat. Add 30 g flour and stir 1‑2 minutes to form a roux. Gradually pour 400 ml milk while whisking to avoid lumps. Cook 5‑7 minutes until thickened, add salt, pepper and a pinch of nutmeg.

   Time: PT10M

   Temperature: medium heat

7. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT10M

   Temperature: 180°C

8. Assemble the lasagna

   Lightly oil the gratin dish. Spread a thin layer of béchamel, then a layer of lasagna sheets, cover with Bolognese sauce, add a bit of béchamel, sprinkle mozzarella and Emmental. Repeat layers, finishing with a layer of béchamel and a generous layer of cheese.

   Time: PT10M

9. Bake

   Place the dish in the oven and bake for 35 minutes at 180 °C until the top is nicely golden and bubbling.

   Time: PT35M

   Temperature: 180°C

10. Rest

    Remove the dish from the oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Yellow onion: shallot
• Instead of Carrot: zucchini
• Instead of Celery stalk: fennel
• Instead of Olive oil: sunflower oil
• Instead of Ground beef: ground veal, turkey
• Instead of Fresh tomato: canned tomatoes
• Instead of Canned tomato sauce: passata
• Instead of Dried oregano: herbes de Provence
• Instead of Herbes de Provence: thyme
• Instead of Butter: margarine
• Instead of All-purpose flour: whole wheat flour
• Instead of Whole milk: semi-skimmed milk
• Instead of Shredded mozzarella: emmental
• Instead of Shredded Emmental: gruyère
• Instead of Fresh lasagna sheets: pre-cooked dry lasagna

Equipment Needed

• Chef's knife
• Cutting board
• Deep skillet or Dutch oven
• Wooden spatula
• Immersion blender or food processor (optional)
• Béchamel bowl
• Whisk
• Gratin dish
• Oven
• Aluminum foil (optional)
• Cheese grater (optional)
• Measuring spoon

Critical Steps — Do Not Skip

• Sweat the vegetables without burning them
• Crumble the ground meat for a uniform texture
• Achieve a smooth and well-thickened béchamel
• Assemble the layers evenly
• Bake until perfectly golden

Chef Tips from the Video

• Using fresh lasagna sheets gives a softer texture.
• Grate the nutmeg just before adding for a stronger aroma.
• Let the lasagna rest 10 minutes before serving for clean slices.
• Drizzle a little olive oil on top before baking for a golden crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 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 the day before and refrigerate.
• The béchamel can be made ahead, then gently reheated before assembly.
• Assemble the lasagna, cover and keep in the refrigerator up to 24 h before baking.
• Uncooked lasagna freezes very well; thaw in the refrigerator before baking.