Authentic Italian lasagna featuring a rich and savory Bolognese sauce layered with creamy béchamel and melting cheese. This timeless classic delights the whole family with its genuine flavors and perfectly golden, bubbling top.
⏱️80 min
📊Medium
👥6 servings
🍽️Main
familyfestive
Ingredients
400 glasagna sheets
500 gground beef
2 piècesonions
3 goussesgarlic
800 gcanned peeled tomatoes
60 gbutter
60 gflour
1 litrewhole milk
200 ggrated cheese (Emmental or Gruyère)
100 ggrated Parmesan
2 cuillères à soupeolive oil
1 à goûtsalt and pepper
0.5 cuillère à cafénutmeg
Instructions
1PREPARE THE BOLOGNESE SAUCE: In a large pot, heat the olive oil over medium-high heat. Finely slice the onions and mince the garlic, then sauté them for 3-4 minutes until translucent and fragrant. Add the ground beef and break it up with a wooden spoon, browning it completely for 5-6 minutes. It should lose its pink color and develop a deep golden-brown hue.
2ADD THE TOMATOES: Pour the canned peeled tomatoes with their juice into the pot. Add a pinch of salt and pepper. Reduce the heat to medium-low and simmer the sauce for 20-25 minutes, stirring occasionally. The sauce should thicken and develop deep, concentrated flavors. Taste and adjust the seasoning if necessary.
3PREPARE THE BÉCHAMEL SAUCE: In a saucepan, melt the butter over medium heat. Once foaming, gradually whisk in the flour for 2 minutes to create a smooth blond roux without lumps. Slowly pour in the cold milk while whisking constantly to prevent lumps from forming. Continue whisking until you achieve a smooth and homogeneous sauce.
4FINISH THE BÉCHAMEL: Allow the béchamel to thicken over medium heat for 5-7 minutes, stirring regularly with a wooden spoon. The sauce should become creamy and coat the back of the spoon without running off immediately. Season with salt, pepper, and grated nutmeg. This nutmeg is essential for achieving that authentic French flavor in your dish.
5ASSEMBLE THE LASAGNA: Preheat your oven to 180°C (350°F). In a lightly oiled rectangular lasagna dish, spread a thin layer of Bolognese sauce on the bottom. Arrange a layer of lasagna sheets, overlapping them slightly. Pour a layer of Bolognese sauce, then a layer of béchamel. Repeat this alternation, finishing with a layer of béchamel on top. The layers should be even for uniform cooking.
6BAKE AND BROWN: Generously sprinkle the grated cheese and Parmesan over the final layer of béchamel. Bake at 180°C for 40-50 minutes. The lasagna is ready when the top is golden, the edges begin to brown slightly, and you see sauce bubbling up at the sides of the dish. Let rest for 5-10 minutes before serving to allow the structure to set slightly.