Classic Lasagna

Classic Lasagne

Classic Lasagne

Classic Lasagna


Bolognese sauce:

1 tablespoon olive oil

1 onion

2 stalks celery, sliced ​​chopped

1 carrot finely grated

1 clove of garlic

600 g ground beef

250 g peeled whole or sliced ​​tomatoes in a can

2 tbsp tomato puree

100 g red wine

1 tbsp dried basil

½ tsp. dried oregano


freshly ground pepper

Cheese sauce:

50 g butter

50 g flour

600 ml milk

125 g grated young Italian cheese (Asiago, Caciotti Rustego, Monti Trentini or Maso Rosso Antico)

1/2 teaspoon grated nutmeg

packaging lasagna pasta

250 g Ricotta cheese


Bolognese sauce:

Place oil, finely chopped onion in a sauce pan and fry until lightly golden brown. Stir in meat cook until brown, after browning add crushed garlic, the tomatoes, tomato paste, wine, basil, salt and pepper. Bring to a boil and simmer on low heat for 20-25 minutes.

Cheese sauce:

In a saucepan melt the butter, stir in flour and fry until very light brown. Gradually add milk, bring to a boil while constantly stirring, until you have a smooth bechamel. Add the nutmeg. Remove the sauce from the heat and stir in the grated cheese until melted.

In a baking dish, spoon the first layer of Bolognese sauce, cheese sauce and the Ricotta cheese, then a layer of  lasagna pasta. Repeat the process until you end up with a layer of Bolognese sauce and cheese sauce on top. Bake in a preheated oven at 180 ° C 30 to 35 minutes, until the top is slightly brown.