“If you have the time to do this just once....then you must! This, in my humble opinion, is the way Lasagna/Lasagne is supposed to be made and it tastes out of this world, leagues better that your average pre-packed. I serve with salad and garlic bread.”
3hrs 30mins

Ingredients Nutrition


  1. For the bolognesesauce.
  2. Dice the onion, carrot, and celery and mince the garlic.
  3. Melt butter in saucepan over medium heat, add the beef and cook until it just loses its pink color, about 3 minutes.
  4. Add onion, carrot, and celery then cook until tender, about 5 minutes then add garlic and cook for 1 minute.
  5. Add wine, stirring with wooden spoon to deglaze pan and simmer until reduced by about 1/2 approx 15 minutes.
  6. Add heavy cream and nutmeg, simmer until thickened, about 5 minutes.
  7. Stir in tomatoes and their juice, breaking up with wooden spoon, season with salt and pepper then cover and simmer over low heat, stirring occasionally, for 2 hours.
  8. For the bechamel xauce.
  9. Melt butter on low heat in a saucepan, once melted whisk in the flour and cook 1 minute.
  10. Gradually whisk in the milk and bring to boil, stirring constantly. Reduce heat and season with salt and pepper then leave to simmer for 20 minutes.
  11. Cook the pasta in a large pot of boiling, salted water until tender then drain and refresh under cold water.
  12. Firstly place a layer of pasta into the bottom of baking dish then pour a thin layer of your bolognese sauce and arrange a layer of pasta on top.
  13. Pour 1/3 of the bolognese and then 1/3 of the bechamel over pasta and sprinkle 1/4 cup Parmesan cheese.
  14. Repeat for 2 more layers, ending with the Parmesan cheese.
  15. Preheat oven to 400°F.
  16. Loosely cover lasagne with foil and bake until warmed through, about 20 minutes.
  17. Remove foil and put lasagne under the grill/broiler until golden brown.
  18. Let lasagne sit for 10 minutes before serving.

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