Lasagna bolognese with beef and béchamel

Tip: tap a step to mark it as done.

1. Make the ragù

   55 min

   Finely chop the onion, carrot, and celery and cook in the olive oil for 5 minutes. Add the beef and cook, breaking it into small pieces, until browned. Pour in the wine and let it evaporate, then add the tomato puree, tomato paste, crushed garlic, oregano, salt, and pepper. Simmer over low heat for 45 minutes, until the ragù thickens.

2. Make the béchamel

   10 min

   Melt the butter, stir in the flour, and cook briefly, stirring constantly without letting it brown. Gradually pour in the milk, whisking to prevent lumps. Cook for 5 minutes until thickened, then season with the salt and nutmeg.

3. Assemble the lasagna

   15 min

   Preheat the oven to 180 °C (350 °F). Spread a little béchamel over the bottom of a baking dish (about 20 × 30 cm). Add a layer of lasagna sheets, followed by ragù and béchamel, then repeat the layers. Finish with lasagna sheets and the remaining béchamel, and sprinkle with Parmesan.

4. Bake

   50 min

   Bake for 40 minutes at 180 °C (350 °F), until the top is golden and the pasta sheets are tender—test them with a knife. Let the lasagna rest for 10 minutes before slicing.

Tip: You can make the ragù ahead and refrigerate it once cooled to let the flavors meld. If your lasagna sheets require precooking, prepare them according to the package directions.

This recipe was translated from the Slovak original: Lasagne bolognese s mletým hovädzím a bešamelom