Lasagna Bolognese

Lasagna Bolognese

A dish made by layering lasagna noodles with a filling of béchamel and bolognese meat sauce, then baked until bubbly and golden-brown.

An Italian classic which has become a comfort food worldwide.

4 servings
Preparation 20 min
Cooking 30 min

Standing 5 min

460 calories per serving 
Cooking dish: 19x19 cm


Ingredients

3 1/2 tbsp margarine non-hydrogenated   50 g
7 tbsp white flour (all purpose)   50 g
2 cups milk, skimmed, 0%, luke-warm   500 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
6 tbsp Parmesan cheese, grated   18 g
1 pinch nutmeg, grated    
10 lasagne noodles, oven-ready type (8,5x15cm)   180 g
1 1/2 cup Bolognese Meat Sauce (Recipe)   375 mL

Before you start

This recipe uses oven-ready lasagne noodles, which do not require any precooking before baking. It's up to you to decide whether or not you should skip this painstaking step: you may use them "as is" directly in the baking dish, or you may precook them anyway to obtain soft noodles which can be cut up easily to better fit the baking dish. Other advantages of precooking are that the noodles will absorb the sauce better, and the final baking will be faster.

Method

Make the béchamel

  1. Heat the margarine in a heavy saucepan over moderately low heat, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 6-7 minutes. Season with salt and pepper. Add all the grated Parmesan minus about 3 spoonfuls (set this aside for sprinkling on top of the assembled lasagna dish). Stir in the grated nutmeg.

Assemble the lasagne

  1. If desired, you may precook the lasagne noodles. Working in batches, plunge 3-4 noodles at a time in a large pot of boiling salted water. Add one spoonful of olive oil to the water to prevent the noodles from sticking to each other. Do not cook the noodles through, but just until a bit soft, about 2-3 min, then drain them, pat dry and place them in one layer on a kitchen towel.
  2. Spread a few spoonfuls of béchamel sauce on the bottom of a baking dish. Arrange some lasagne noodles over the sauce, without overlapping them (allow room for swelling during cooking), until the bottom of the dish is covered. Spread some spoonfuls of béchamel and Bolognese Meat Sauce over the noodles, then cover with another layer of noodles. Repeat the layering of sauce and noodles 4 to 6 times, depending on the serving size and the shape of the baking dish. Top the lasagna with the reserved Parmesan.

Bake

  1. Preheat the oven to 205ºC/400ºF. Bake the lasagna, uncovered, until the top is golden-brown and the sauce is bubbling, about 30-35 min (or a 20-25 min if the noodles have been precooked). Let stand 5 to 10 minutes at room temperature before cutting and serving.

Remarks

Béchamel and bolognese sauces can be made 2 days ahead, then chilled or frozen separately. Bring the sauces to room temperature before using.

The complete dish may be assembled 2 days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)

Amount

% DV*

* DV = Daily Value

Calories

460

Fat

17 g

26 %

Saturated 5 g
+ Trans 0.1 g

26 %

Cholesterol

35 mg

Sodium

220 mg

9 %

Carbohydrate

54 g

18 %

Fibre

3 g

11 %

Sugars

11 g

Protein

23 g

Vitamin A

40 %

Vitamin C

10 %

Calcium

25 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: ½ serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
Good source of :
Calcium, Folacin, Vitamin B1, Vitamin K
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Zinc

More info


This recipe is in the following categories: Beef | Cheese | Dairy | Pasta | Main courses/Entrées | High Calcium | High Vitamin D | Bake | Italian


Bolognese Meat Sauce

Bolognese Meat Sauce

Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream. It is a versatile sauce, that may be used over pasta, as a filling in lasagne or cannelloni, and in many other ways.

750 ml (3 cups)
Preparation 30 min
Cooking 1 h


Ingredients

1 onions, finely chopped   200 g
1 carrots, finely chopped   100 g
2 cloves garlic, finely chopped    
1/2 stalk celery, finely chopped   35 g
1 slice bacon, finely chopped   20 g
1/2 tbsp butter, unsalted   7 g
1 tbsp olive oil   15 mL
360 g ground beef, lean, or medium-lean    
1/3 cup milk, partly skimmed, 2%   85 mL
1/3 cup white wine   85 mL
1 cup canned tomatoes (diced)   260 g
2 tsp tomato paste   10 mL
1 tsp dried oregano   1 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food processor would make chopping the vegetables easier.

Method

  1. Finely chop the onion, carrot, garlic, celery, and bacon.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables and bacon, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).

Remarks

The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

This recipe is in the following categories: Beef | Sauces & Dips | Braise/Stew | Italian

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