Ah, Lasagna Bolognese — a true Italian classic! Rich, cheesy, and layered with that hearty meat sauce. Here’s a clear, traditional recipe so you can make it at home.

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Lasagna Bolognese

Ingredients (6 servings)

For the Bolognese Sauce

• 500 g (1 lb) ground beef (or a mix of beef & pork)
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 400 g (14 oz) canned tomatoes or passata
• 2 tbsp tomato paste
• 125 ml (½ cup) red wine (optional)
• 1 tsp dried oregano or Italian herbs
• Salt and pepper, to taste

For the Béchamel Sauce

• 50 g (3.5 tbsp) butter
• 50 g (¼ cup) flour
• 500 ml (2 cups) milk
• Pinch of nutmeg
• Salt, to taste

Other Ingredients

• 9–12 sheets of lasagna (fresh or dried)
• 150 g (1 ½ cups) grated Parmesan cheese
• 100 g (1 cup) mozzarella, sliced or shredded

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Instructions

1. Make the Bolognese Sauce

1. Heat olive oil in a large pan over medium heat.
2. Sauté onion, carrot, celery, and garlic until soft.
3. Add the ground meat, cook until browned.
4. Stir in tomato paste, canned tomatoes, and wine (if using).
5. Add herbs, salt, and pepper.
6. Reduce heat and simmer at least 30–40 minutes (longer = more flavor).

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2. Make the Béchamel Sauce

1. Melt butter in a saucepan over medium heat.
2. Add flour and stir to make a roux (cook 1–2 minutes).
3. Slowly whisk in milk to avoid lumps.
4. Add salt and a pinch of nutmeg.
5. Cook until thickened and creamy.

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3. Assemble the Lasagna

1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of Bolognese sauce on the bottom of a baking dish.
3. Place a layer of lasagna sheets.
4. Add more Bolognese sauce, then a layer of béchamel.
5. Sprinkle with Parmesan and a few pieces of mozzarella.
6. Repeat layers (usually 3 layers total), finishing with béchamel and cheese on top.

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4. Bake

• Cover with foil and bake for 25–30 minutes.
• Remove foil and bake another 10–15 minutes until golden and bubbling.
• Let it rest 10 minutes before slicing.

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Tips for Authentic Flavor

• Simmer Bolognese sauce longer if you have time (even 1–2 hours).
• Use fresh pasta sheets if possible — they cook faster and taste better.
• Add a little Parmesan to each layer for extra richness.
• Resting the lasagna before cutting helps it hold its shape.

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Optional Twist: Some people like to add a thin layer of spinach or mushrooms between meat layers for extra texture and flavor.

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If you want, I can also give a quick shortcut version using pre-made sauce that still tastes almost like the traditional lasagna Bolognese.

Do you want me to make that?