Restaurant-Style Lasagna with Bolognese and Béchamel
Lasagna is one of Italy’s most beloved baked dishes and the perfect choice when you’re hosting, since it can be assembled ahead and popped in the oven when you need it. Alternating layers of meat sauce, béchamel and cheese melt together in the oven to create a rich, satisfying dish that pleases everyone.
The secret to great lasagna is a slow-simmered bolognese, a smooth lump-free béchamel, and neat layering with plenty of sauce so the pasta never dries out.
Restaurant-Style Lasagna with Bolognese and Béchamel
المقادير
Method
- Make the bolognese: sauté the onion and garlic, add the beef and let it brown, then stir in the tomatoes, tomato paste and seasonings, and simmer until thickened.
- Make the béchamel: melt the butter, stir in the flour, then gradually add the milk while whisking until it thickens, and season with salt and nutmeg.
- Grease a baking dish and spread a little bolognese over the bottom.
- Lay down a layer of lasagna sheets, then bolognese, béchamel and cheese, and repeat the layers.
- Finish with a layer of béchamel and a generous amount of cheese.
- Bake in an oven preheated to 180°C for about 35–40 minutes, until golden and cooked through. Let it rest before slicing.
ملاحظات
Letting the lasagna rest after baking makes it easier to slice.
It can be assembled ahead and kept in the fridge before baking.
Frequently asked questions
Do I need to boil the lasagna sheets first?
Some types need a quick blanch while others go in dry; follow the instructions on the box and be generous with the sauce.
How do I keep the lasagna from drying out?
Use plenty of sauce and cover the dish with foil at the start of baking, then uncover it to brown.
Can I make a vegetarian lasagna?
Yes, swap the meat for a mix of vegetables, or for spinach and cheese.
Photo: Wikimedia Commons — CC BY-SA
