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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.
The ingredients are:
- 1 lb – 500 gr Lasagna pasta sheets – I normally use De Cecco
- 1lb – 500 gr of homemade Bolognese sauce
- 1 cup – 100 gr of parmesan cheese grated
- 1 cup – 33 cl of fresh Béchamel sauce
- 3 tbsp of olive oil
- 14 oz – 400 gr of Mozzarella
- Fresh basil if you like
How to make the lasagna
- I begin by oiling a baking tray and spread the first layer of lasagne sheets.
- Add the Béchamel sauce and the Parmesan cheese to the Bolognese sauce.
- Cut the mozzarella into thin slices.
NOTE:To make the Bolognese sauce I use the pressure cooker and you can find my product review here
- Pour the sauce and lay the mozzarella over the sheets and start making the lasagne 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!
When I make lasagna
I usually make the lasagna when I know I will be home late.
I always prepare it beforehand:
- I either leave it in the fridge and cook it when I return home, or;
- I cook it for 15 minutes only, and cook the remaining 5 minutes when we are all ready to eat.
Traditional Lasagna Bolognese Sauce and Bechamel
Ingredients
- 1 lb bolognese sauce see recipes for Bolognese
- 1 lb lasagna sheets De Cecco
- 1 cup parmesan cheese grated
- 1 cup fresh Bechamel Sauce
- 3 tbsp olive oil
- 14 oz mozzarella cucina
- 20 leaves fresh basil
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!
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.