Lasagna Bolognese

Name: Lasagna Bolognese
Cuisine: italian
Ingredients: 500 g ground beef; 250 g ground pork; 1 onion, finely chopped; 1 carrot, finely diced; 1 celery stalk, finely diced; 2 cloves garlic, minced; 800 g canned crushed tomatoes; 2 tbsp tomato paste; 150 ml red wine; 12 lasagna sheets; 200 g mozzarella, shredded; 100 g Parmesan, grated; 500 ml béchamel sauce (made with 50 g butter, 50 g flour, 500 ml milk, pinch of nutmeg)

Lasagna alla Bolognese

Ingredients

500 g ground beef
250 g ground pork
1 onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
800 g canned crushed tomatoes
2 tbsp tomato paste
150 ml red wine
12 lasagna sheets
200 g mozzarella, shredded
100 g Parmesan, grated
500 ml béchamel sauce (made with 50 g butter, 50 g flour, 500 ml milk, pinch of nutmeg)

Instructions

1Heat olive oil in a large pot; sauté onion, carrot, celery, and garlic until softened.
2Add ground beef and pork, brown thoroughly; deglaze with red wine, then stir in crushed tomatoes, tomato paste, salt, and pepper; simmer gently for 45 minutes.
3Prepare béchamel: melt butter, whisk in flour, cook 2 minutes, gradually add milk while whisking until thick; season with salt, pepper, and nutmeg.
4If using dried lasagna sheets, boil in salted water 8 minutes, then drain.
5Preheat oven to 180°C (350°F).
6In a baking dish, spread a thin layer of Bolognese sauce, place a layer of lasagna sheets, top with Bolognese, then béchamel, and sprinkle mozzarella and Parmesan; repeat layers, finishing with béchamel and a generous cheese topping.
7Bake for 35‑40 minutes until the top is golden and bubbling; let rest 10 minutes before serving.

Source: llm-generated