This traditional lasagna bolognese sauce and bechamel is easy to make as I use different shortcuts.
I made the Bolognese sauce with a pressure cooker or made a large batch and freeze it.
You can find ready-made Béchamel sauce in all supermarkets in Italy and France, and the lasagne pasta sheets from De Cecco or Barilla or fresh from Rana.
They don’t need to be pre-cooked.
They can be cooked directly in the oven in only 20 minutes.
You can find here the Bolognese Sauce and the Homemade Béchamel: white roux sauce recipes.
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Traditional Lasagna Bolognese Sauce and Bechamel
I usually make the lasagna when I know I will be home late.
I always prepare it beforehand:
1. I either leave it in the fridge and cook it when I return home, or;
2. I cook it for 15 minutes only, and cook the remaining 5 minutes when we are all ready to eat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 people
Calories: 604kcal
Ingredients
- 700 gr bolognese sauce see recipes for Bolognese
- 500 gr lasagna sheets De Cecco
- 100 gr parmesan cheese grated
- 33 dl fresh Bechamel Sauce
- 30 ml olive oil
- 400 gr mozzarella cucina
- 20 gr fresh basil leaves
Instructions
- Oil a baking tray and spread the first layer of lasagna sheets.
- Add the Béchamel sauce, the basil leaves and the parmesan cheese to the Bolognese sauce. Cut the mozzarella into thin slices.
- Pour the sauce and lay the mozzarella over the sheets and start making the lasagna layers. Continue until the last sheets are used.
- In the last layer just add the mozzarella and sprinkle with olive oil.
- Cook in a hot oven for 20 minutes at 180 C and presto, the lasagna is ready!
Notes
Calories 604 calories per serving Fat 30 gr per serving Carbohydrates 52 gr per serving Cholesterol 11 mg Proteins 35 gr per serving Sugar 7 gr per serving Sodium 979 mg per serving
PIN FOR LATER:
Awesome recipe Laura, I have never made lasagna and am glad to have now a recipe to refer to, thanks!
I am sure you will add your magic touch to it
Thanks for showing me the traditional way to make this, I’ve never added the bechamel to the sauce before or used mozzarella!
Indeed, this is how lasagna is done in Italy
I loved the recipe, I find it very easy to do. Thank you for sharing.