Italian lasagna with bolognese sauce and béchamel, grandma style

In a large skillet, heat olive oil over medium heat. Add finely chopped onion, carrot, and celery, and cook until softened. Add minced garlic and cook for 1 minute. Stir in ground beef and pork, cooking until browned. Pour in red wine, allowing it to evaporate. Add canned tomatoes and tomato paste, season with salt and pepper, and simmer for 30 minutes.

Prepare the Bolognese Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, ensuring no lumps form. Add nutmeg, salt, and pepper, and cook until thickened. Remove from heat.

Make the Béchamel Sauce

Preheat oven to 180°C (350°F). In a baking dish, spread a thin layer of Bolognese sauce, followed by lasagna noodles. Add a layer of Béchamel sauce and a sprinkle of mozzarella. Repeat layers until ingredients are used up, finishing with a layer of Béchamel topped with Parmesan cheese.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until the top is golden and bubbling. Let it cool for 10 minutes before slicing and serving.

Bake

Lasagna noodles

Ground beef

Ground pork

Onion

Carrot

Celery stalk

Garlic

Canned tomatoes

Tomato paste

Red wine

Milk

Butter

All-purpose flour

Nutmeg

Mozzarella cheese

Parmesan cheese

Olive oil

Salt

Black pepper

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Make LASAGNA DELLA NONNA Recipe in just 1h 30m. Italian lasagna with bolognese sauce and béchamel, grandma style

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