Classic Lasagne Bolognese with Béchamel

A classic lasagne with savory meat sauce and creamy béchamel that you can prepare well ahead for four people. It's perfect for a cozy evening.

By Charly · 4 servings · 75 minutes

Ingredients

• 250 g dry lasagne sheets
• 500 g mixed minced meat
• 1 Stück onion
• 2 Stück garlic cloves
• 1 Stück carrot
• 700 g passata
• 2 EL tomato paste
• 1 EL olive oil
• 1 TL dried oregano
• 40 g butter
• 40 g wheat flour
• 500 ml milk
• 1 Prise nutmeg
• 60 g grated Parmesan
• 125 g mozzarella
• salt
• pepper

Method

1. Peel the onion and garlic and finely dice both. Peel the carrot and grate it coarsely.
2. Brown the minced meat in a little olive oil in a large pan until crumbly. Add the onion, garlic and carrot and cook everything together for a few more minutes.
3. Stir in the tomato paste, deglaze with the passata and season with salt, pepper and oregano. Let the sauce simmer for about 15 minutes until nice and thick.
4. For the béchamel, melt the butter in a saucepan. Sprinkle in the flour and stir briefly until it smells like shortbread dough.
5. Gradually pour in the milk while stirring constantly so no lumps form. Let the sauce come to a brief boil and season with salt, pepper and nutmeg.
6. Preheat the oven to 180 °C top and bottom heat.
7. Spread a little béchamel in a baking dish. Then layer lasagne sheets, meat sauce, béchamel and Parmesan on top of each other until everything is used up. The top layer should be béchamel.
8. Pull the mozzarella apart, distribute it over the top of the lasagne and sprinkle with a little more Parmesan.
9. Put the dish in the oven and bake for 30 to 35 minutes until the surface is golden brown and the sheets are soft.
10. Let the lasagne rest for about 10 minutes before cutting, then it will be much easier to portion neatly.