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Savory Lasagna alla Bolognese

Savory Lasagna alla Bolognese: Your New Comfort Food Hero

Savory Lasagna alla Bolognese is the ultimate comfort food, featuring rich layers of meat sauce, béchamel, and cheese.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 2 tablespoons Olive Oil Avocado oil may be used as a substitute.
  • 1 tablespoon Butter Margarine can be a dairy-free option.
  • 1 large Onion Shallots work well if preferred.
  • 1 large Carrot Zucchini can be used as an alternative.
  • 1 stalk Celery Leeks can offer a unique twist.
  • 1 pound Ground Beef Ground turkey or plant-based meat can be used.
  • 1 can Canned Tomatoes Fresh tomatoes can be substituted if available.
  • 1 cup Beef Broth Vegetable broth works for vegetarian version.
  • 2 tablespoons Tomato Paste Tomato sauce can substitute in a pinch.
  • 1 teaspoon Dried Oregano Fresh oregano can provide a fragrant boost.
  • to taste Salt Adjust to taste as desired.
  • to taste Pepper Opt for black or white pepper as preferred.
For the Béchamel Sauce
  • 4 tablespoons Butter
  • 4 tablespoons Flour Cornstarch can be a gluten-free alternative.
  • 2 cups Milk Almond milk or a non-dairy alternative works.
For Assembly
  • 12 sheets Lasagna Noodles Gluten-free noodles can be used.
  • 1 cup Grated Parmigiano-Reggiano Parmesan or a blend of cheeses can substitute.
  • 1 cup Grated Cheese (for topping) Customize with your favorite mix.
  • to taste Béchamel Sauce Essential for a creamy bind between layers.

Equipment

  • large skillet
  • Saucepan
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 chopped onion, 1 diced carrot, and 1 chopped celery stalk. Sauté these vegetables for about 5–7 minutes until they are softened and fragrant.
  2. Add 1 pound of ground beef to the skillet with the sautéed vegetables. Use a wooden spoon to break up the meat into small pieces, cooking for about 8–10 minutes until it's browned and no longer pink.
  3. Stir in 1 can of crushed tomatoes, 1 cup of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and season with salt and pepper. Bring the mixture to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally.
  4. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour to create a roux. Gradually whisk in 2 cups of milk, cooking continuously for 5–7 minutes until thick.
  5. Preheat your oven to 375°F (190°C).
  6. In a 9x13-inch baking dish, layer meat sauce, lasagna noodles, béchamel, and grated cheese. Repeat two more times, finishing with béchamel and grated cheese on top.
  7. Cover the dish with aluminum foil and bake for 40–45 minutes. For the last 10 minutes, remove the foil to allow the top to become golden and bubbly.
  8. Once baked, remove from oven and let rest for about 10 minutes to set before slicing and serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Using high-quality, fresh ingredients enhances the flavor significantly. Let the lasagna rest for cleaner slices and better presentation.

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