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Lasagna Bolognese
Layered lasagna with a beef and vegetable ragù, béchamel and mozzarella, baked in a large oven dish without pre-cooking the sheets. Even better made a day ahead, and freezes for up to 3 months. Recipe by Sandra Waterschoot, Leuke Recepten (leukerecepten.nl/recepten/perfecte-lasagne-bolognese).
0 of 18 steps done — tap a step to check it off as you cook
1
Preheat the oven to 200°C.
2
Finely chop 1Onion and 2 cloveGarlic.
3
Heat 1 tbspOlive Oil in a large pan and fry the onion and garlic until soft.
4
Finely dice 200 gCarrot and 125 gCelery and add to the pan.
5
After a few minutes, add 500 gGround Beef and brown it.
6
Stir in 1 tspOregano, 1 tspThyme and 70 gTomato Paste.
7
Add 400 gDiced Tomatoes and 400 mlPassata, and crumble in 1Beef Bullion (cube).
8
Simmer for about 30 minutes until thick. A thick sauce keeps the lasagna from going watery.
9
Season with 1 pinchBlack Pepper and 1 pinchSalt to taste.
10
Meanwhile, make the Béchamel sauce.
11
Thinly slice 2Mozzarella Cheese (balls).
12
Grease a large oven dish with 1 tbspOlive Oil.
13
Spread a thin layer of meat sauce over the bottom and cover with 3 lasagna sheets.
14
Add a layer of meat sauce, some béchamel and a few mozzarella slices, then cover with more sheets.
15
Repeat until everything is used, using 12Lasagna Sheets in total. Finish with meat sauce, béchamel and mozzarella.
16
Sprinkle with 50 gGrated Cheese (a handful).
17
Bake for 45 minutes, or about 25 minutes if you pre-cooked the sheets.
18
Check the sheets are tender, then rest for 5 minutes before slicing.
Sub-recipes
Sub-recipeBéchamel sauce
1
Melt 50 gButter (or margarine) in a small pan.
2
Stir in 60 gAll-Purpose Flour and cook gently for 3 minutes.
3
Whisk in 600 mlMilk a little at a time until smooth. Keep stirring; it thickens quickly.
4
Season with 1 pinchBlack Pepper, 1 pinchSalt and, if you like, a little nutmeg.