Lasagna Bolognese Recipe

1. Prepare the Ragu

In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft.

2. Add the ground beef to the skillet and cook until browned. Pour in the red wine and let it simmer for a few minutes.

3. Stir in the crushed tomatoes, salt, black pepper, and nutmeg. Reduce heat and let it simmer for 30 minutes, stirring occasionally.

4. Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden.

5. Gradually whisk in the milk, stirring continuously until the sauce thickens. Season with salt, pepper, and nutmeg to taste.

6. Assemble the Lasagna

Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of ragu at the bottom.

7. Layer 3 sheets of lasagna over the ragu, followed by a layer of bechamel, then a layer of ragu, and a sprinkle of mozzarella.

8. Repeat the layering process until all ingredients are used, finishing with a layer of bechamel and topping with grated Parmigiano-Reggiano.

9. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.

10. Let the lasagna cool for a few minutes before slicing and serving.