Traditional Lasagna Bolognese Sauce and Bechamel

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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:

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.

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. #yourguardianchef #italianfood #dinner #pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings: 8 people

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Author: Laura Tobin

Ingredients

• 1 lb bolognese sauce see recipes for Bolognese
• 1 lb lasagna sheets De Cecco
• 1 cup Parmesan grated
• 1 cup fresh bechamel sauce
• 3 tbsp olive oil
• 14 oz mozzarella cucina
• 20 leaves fresh basil leaves

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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!
  

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Nutrition

Calories: 531kcal | Carbohydrates: 53g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 587mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 1.3mg | Calcium: 422mg | Iron: 1.7mg

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