Main course

Lasagna Bolognese

A dish featuring long-simmered meat ragout, smooth bechamel, and thin pasta layers under a Parmesan crust.

What you’ll need

• lasagna sheets: 250 g
• ground beef: 500 g
• tomato passata: 600 g
• onion: 120 g
• carrot: 100 g
• milk: 700 ml
• butter: 60 g
• flour: 60 g
• Parmesan: 100 g
• celery: 80 g
• dry red wine: 120 ml
• olive oil: 30 ml
• nutmeg: 1 g
• salt: 12 g
• black pepper: 2 g

How to make it

1. Finely dice the onion, carrot, and celery. Heat the olive oil and cook the vegetables over medium-low heat for 8-10 minutes until soft without deep browning.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.