Bolognese meat lasagna recipe: a basic classic of Italian cuisine

The meat lasagna bolognese is a classic recipe of Italian cuisine. And not only Italian, meat lasagna has crossed borders and today we can find it in any menu and in any house. Even in Garfield’s.

Today, the Bolognese, we have taken from another classic of Italian cuisine: The silver spoon, a book that we have spoken to on previous occasions and that never ceases to amaze us for the clarity, simplicity and good taste of Your recipes Let’s go there.

Ingredients

For 6 people
  • Bolognese sauce750 g
  • Pasta sheets for lasagna12
  • Grated cheese for gratin100 g
  • Butter70 g
  • 70 wheat flour
  • milk
  • Salt
  • Ground white pepper
  • Ground nutmeg (optional)

How to make meat lasagna Bolognese

Difficulty: Medium
  • Total timeh
  • Elaboration40 m
  • 20 cooking

We start from the base that we have ready our Bolognese with which to fill the lasagna. There are many recipes of this famous Italian elaboration, but we recommend the recipe for Bolognese sauce from Orson Welles, which, although unorthodox, is a real delight. However, you can use the authentic traditional Bolognese sauce or the sauce that you like the most.

We prepare our homemade bechamel sauce and, for this, we place the butter in a saucepan and heat it until it melts. Add the flour, stir so that it mixes well with the butter and roast for a couple of minutes. Slowly pour the hot milk, and while stirring, cook for 20 minutes until it thickens. Season and add the nutmeg to taste.

Cook the lasagna pasta sheets following the package instructions. Some brands only require a bath in hot water, others of a boil in conditions and a few third do not need any of the above two things because they are hydrated in the oven on contact with the filling and the bechamel sauce that, in this case, It is prepared more liquid than normal.

To assemble the lasagna we place a bit of became sauce at the bottom of a baking dish, on top of a layer of lasagna sheets that we cover with the Bolognese filling. We water with a bit of became sauce and place lasagna, Bolognese sheets and so on until we reach almost the edge of the fountain.

We cover the last layer, which will be lasagna sheets, which became the sauce. Sprinkle with grated cheese and bake for 15-20 minutes or until the cheese has melted and acquired a golden color. If instead of baking we decide to gratin, then the time is reduced a lot of so it is convenient to be attentive to the oven so that the surface does not burn.

Once our lasagna is ready, we remove it from the oven and let it rest a few minutes before serving. It is advisable not to wait too long so that it does not lose juiciness, but we must not be too fast if we do not want to burn because it comes out very hot from the oven.

With what to accompany the lasagna with meat Bolognese

The lasagna with Bolognese meat is taken as a single dish since it is blunt. It can be accompanied by a salad of green leaves that will bring freshness and balance. Lasagna leftovers freeze very well and can be regenerated by heating in the oven at a low temperature until it is back in place.

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