How to Make Lasagna Bolognese | Traditional Italian Lasagna Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while Pecorino is often less costly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat, while ricotta can be more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers flavor without alcohol, and broth is a budget-friendly substitute.

Prepare the bashamela sauce by melting 50 g of butter in a pan on low heat.

Add 50 g of flour to the melted butter and whisk together.

Gradually add 500 g of room temperature milk while stirring until thickened.

Season the bashamela with salt, pepper, and a dash of nutmeg.

Set the bashamela sauce aside.

Cook fresh pasta sheets in boiling water for 1-2 minutes.

Spread a layer of ragu sauce on the bottom of a baking tray.

Layer fresh pasta sheets over the ragu sauce.

Add a layer of ragu, followed by dollops of bashamela and a sprinkle of mozzarella and Parmesan cheese.

Repeat layering until all ingredients are used, finishing with ragu, bashamela, and Parmesan cheese on top.

Cover the tray with aluminum foil and bake for 30 minutes.

Uncover and bake for an additional 15 minutes.

Broil for 5 minutes to crisp the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens