Lasagna Bolognese

2015-07-20
  • Course: Main Course
  • Skill Level: Advanced
Lasagna Bolognese
  • Servings : 8-10
  • Prep Time : 2:50 h
  • Cook Time : 4:00 h
Layer upon layer of meat, pasta, and cheese, with béchamel sauce.

Ingredients

  • Meat Sauce
  • ¼ Cup of Al Wadi Al Akhdar olive oil
  • Handful of basil leaves
  • 400g Of minced beef
  • 60g Onion, finely chopped
  • 75g Carrot, finely chopped
  • 75g Leek, finely chopped
  • 75g Celery stalk, diced
  • 2 Cloves garlic
  • 40g Al Wadi Al Akhdar tomato paste
  • 1kg Tomato puree
  • Pinch of clove
  • 1 Tsp salt
  • Pinch of black pepper
  • Pinch of nutmeg
  • Pinch of paprika

  • Béchamel Sauce
  • ½ Cup all-purpose flour
  • 100g Al Wadi Al Akhdar butter
  • 1L Milk
  • Pinch of nutmeg, grated
  • ½ Cup parmesan cheese, grated
  • 1.5 tsp salt
  • Pinch of black pepper

  • 100g Parmesan cheese, grated
  • 100g Mozzarella cheese
  • 60g Al Wadi Al Akhdar butter

  • 250g Al Wadi Al Akhdar lasagna
  • 2Fresh basil sprigs

Step 1

To make the meat sauce: Heat olive oil in a large skillet. Add the onion, carrot, garlic, leek, celery and sauté over a moderate heat, stirring for 10 minutes until it becomes very soft.

Step 2

Add the minced beef to the pan and cook gently for about 12 minutes, stirring frequently to break up any lumps in the meat with a wooden spoon. Add the tomato paste and toss for 4 minutes and simmer. Add the tomato puree, basil, clove, salt, paprika, black pepper, nutmeg.

Step 3

Bring to boil for 3 hours 30 minutes to have an homogeneous mixture but still quite running.

Step 4

To make the béchamel sauce: Melt the butter in a large saucepan, add the flour and cook over a medium heat for 1-2 minutes stirring occasionally.

Step 5

Add the hot milk a little at a time, whisking well after each addition. Bring to boil, stirring occasionally, until the sauce is smooth and thick. Add the fresh nutmeg, parmesan cheese and season with a little salt and pepper. Whisk well and then remove the sauce from heat.

Step 6

Lightly grease an ovenproof dish with a little butter, and cover it gently with a thin layer of the béchamel sauce in the baking dish (spreading it evenly) then top with the lasagna sheets.

Step 7

Spoon the meat sauce over the lasagna then béchamel sauce. Sprinkle with parmesan cheese.

Step 8

Place another layer of lasagna on the top and repeat the whole process twice, finishing with a layer of béchamel sauce. Lightly sprinkle with the grated mozzarella & parmesan cheese

Step 9

Bake the lasagna in a preheated oven at 170 Celsius for 25 minutes until the top is golden brown. Allow to stand for about 30 minutes before serving.

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