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Ingredients
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Pasta
Bolognese Sauce
Béchamel Sauce
Topping
Method
Prepare the Pasta
- 1
Cook the Lasagna Sheets
In a large pot, bring 2 liters of salted water to a boil. Add the lasagna sheets and cook according to package instructions until al dente. Drain and set aside.
Prepare the Bolognese Sauce
- 2
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
- 3
- 4
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, tomato paste, red wine, oregano, salt, black pepper, and bay leaf. Bring to a simmer, then reduce heat to low and let it cook for 30 minutes, stirring occasionally.
Prepare the Béchamel Sauce
- 5
- 6
Add Milk and Season
Gradually pour in the milk while whisking, ensuring there are no lumps. Continue to cook until the sauce thickens, about 5-7 minutes. Add grated nutmeg and salt, then stir well.
Assemble the Lasagna
- 7
Layer the Ingredients
In a baking dish, spread a thin layer of Bolognese sauce at the bottom. Place a layer of lasagna sheets on top, followed by more Bolognese sauce, a layer of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and sliced mozzarella cheese on top.
- 8
Bake the Lasagna
Preheat the oven to 180°C (350°F). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- 9
Serve
Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!
