What is good about lasagne bolognese
This version of Lasagne Bolognese balances a savoury meat sauce with silky white sauce and tender pasta sheets. Slow cooking the mince allows the tomato and herb flavours to develop fully. It is a reliable dish that feeds a large family and reheats very well for lunch. The combination of melted cheese and golden edges makes it a favourite for many home cooks.
How to get lasagne bolognese ready
Make the meat sauce: Brown the beef mince in a large frying pan until it is no longer pink. Add the chopped onion and crushed garlic to the pan and cook for five minutes. Stir in the chopped tomatoes, tomato purée, oregano and beef stock. Simmer the sauce for twenty minutes until it thickens slightly.
Prepare the white sauce: Melt the butter in a medium saucepan over a low heat. Whisk in the plain flour and cook for one minute to form a smooth paste. Slowly pour in the milk while whisking constantly to avoid lumps. Keep stirring until the sauce thickens and reaches a smooth consistency.
Assemble the layers: Spread a thin layer of the meat sauce on the bottom of an ovenproof dish. Place a single layer of pasta sheets over the sauce. Pour over some of the white sauce and repeat these layers until all ingredients are used. Ensure the final layer is white sauce topped with plenty of grated cheese.
Bake the lasagne: Preheat your oven to 180C or 160C fan. Place the dish in the centre of the oven and bake for forty minutes. The pasta should be tender and the cheese topping should be golden and bubbling. Let the dish sit for five minutes before slicing and serving.
Tips to make lasagne bolognese even better
For a better Lasagne Bolognese, try to let the meat sauce simmer longer if you have the time. This helps the flavours meld and makes the sauce richer. You can add a little grated nutmeg to your white sauce for a traditional Italian touch. Make sure each layer of pasta is fully covered by sauce so the sheets cook evenly.
If the top browns too quickly in the oven, cover the dish with foil for the remaining time. Letting the dish rest after baking is essential because it makes the portions easier to cut. You can also assemble the entire meal a day in advance and keep it in the fridge until you are ready to bake. This often makes the layers hold their shape much better during serving. Make sure to use enough sauce so the Lasagne Bolognese stays moist.
Find more ideas here:
gravlax with mustard and dill sauce,
clear soup with turkey or
porridge.
