Lasagna Mille Foglie Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Ragú

   In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery, and sauté until soft. Stir in minced garlic and cook for another minute.

2. 2

   Add the meats

   Add ground veal and ground beef to the skillet. Cook until browned, breaking the meat apart with a spoon.

3. 3

   Add tomatoes and wine

   Stir in crushed tomatoes, red wine, bay leaves, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for about 30 minutes, stirring occasionally.

4. 4

   Make the Bechamel

   In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes. Gradually add milk while whisking continuously until the sauce thickens. Season with salt and pepper.

5. 5

   Assemble the Lasagna

   In a baking dish, spread a layer of ragú, place lasagna sheets, then a layer of bechamel and mozzarella. Repeat the layers until all ingredients are used, finishing with bechamel and mozzarella on top.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbling.

7. 7

   Serve

   Let the lasagna cool for a few minutes before slicing. Garnish with grated parmesan and serve warm.