Can you make the lasagna in advance?

Yes, you can make lasagna bolognese in advance and store it in the refrigerator or freezer. Keep the lasagna for a maximum of 2-3 days in the refrigerator or up to 3 months in the freezer.

Can I replace the lasagna sheets with something else?

Yes, you can replace lasagna sheets with, for example, zucchini or eggplant for a low-carb option.

What side dishes go well with lasagna?

This dish is quite filling on its own, but you can serve it with a simple salad or crispy bread.

Lasagna recipe with bolognese

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Next Level

Do you want to make the tastiest lasagna yourself? Forget about ready-made meals; with this recipe, you put a real Italian classic on the table. This version is "Next Level" due to the rich bolognese sauce and the creamy cheese sauce. The red wine, balsamic cream, and slices of ham provide that little extra. Whether you are planning a cozy family dinner or want to impress your guests, with this lasagna bolognese, you will always score!

Do you want to make the tastiest lasagna yourself? Forget about ready-made meals; with this recipe, you put a real Italian classic on the table. This version is "Next Level" due to the rich ...

Ingredients

What do you need?

Quantity: 6P

Bolognese Sauce
1 knob of butter
2 onions
4 cloves of garlic
Thyme
Bay leaf
500 g minced pork
500 g minced beef
1 tsp dried oregano
Pepper
Salt
3 large carrots
5 stalks of celery
1 large red pointed pepper
400 ml red wine
1400 ml passata
140 g double concentrated tomato paste
2 tbsp balsamic cream

Béchamel Sauce
30 g butter
40 g flour
600 ml cold milk
Salt and pepper
Nutmeg

The Lasagne
1 packet of lasagne sheets
4 slices of cooked ham

Finishing Touch
300 g grated cheese

1 packet of lasagne sheets
4 slices of cooked ham

300 g grated cheese

Preparation method

How do you make this?

Bolognese sauce: Finely chop the onion, sauté in the butter, grate in the garlic, add thyme, bay leaf, and oregano.

Let it simmer for 5 minutes while stirring.

Add the minced meat and crush it into fine pieces in the mixture.

Let it cook well for 5 minutes.

Finely chop the bell pepper and add it.

Peel the celery and carrots and chop them finely, add them along with the wine, passata, tomato paste, and balsamic cream.

Season with pepper and salt, bring to a boil and reduce the heat, let it simmer for 1 hour covered, stirring occasionally.

Béchamel sauce: Melt the butter in a saucepan, once it foams, add the flour all at once and cook for about 3 minutes.

Add half of the milk and stir vigorously to remove all lumps, add the rest of the milk and let it come to a boil. Mix in half of the cheese, season with pepper and salt, and grate some nutmeg if you are a fan, I certainly am. 😊

Take a large baking dish, spread 1/3 layer of the bolognese sauce in it.

Completely cover with lasagna sheets, place the 4 slices of ham open in it, cover with 1/3 of the béchamel sauce, fill with lasagna sheets, and repeat until everything is distributed, ending with a layer of bolognese and sprinkle the rest of the grated cheese on top.

Bake for 35 minutes in a preheated oven at 180°C.