Bolognese sauce 3 times different! Children love it and cooking will be easy –

Lasagna with beef

The first modern recipe for this Italian dish originated in Naples. It is made with alternating layers of pasta, béchamel and bolognese sauce. Like any food, this one has undergone many variations and changes. For example, vegetable lasagnas are very popular, in which pasta is replaced by sliced ​​vegetables – for example, zucchini or eggplant.

Raw materials:

  • 1 onion
  • salt, ground pepper
  • 1 carrot
  • olive oil
  • 2 cloves of garlic
  • 2 young onions
  • 100 ml of red wine
  • 400 g of ground beef
  • 60 g of Parmesan cheese
  • 2 stalks of celery
  • 12 pieces of lasagna pasta
  • 400 g of peel
  • 2 spoons of tomato puree


  • 30 g of butter
  • 500 ml semi-skimmed milk
  • salt, ground pepper
  • 3 spoons of plain flour
  • mace


Fry chopped onion and garlic in oil. Add meat and mix, sprinkle with grated carrot and celery and chopped onion. Stir in the puree and wine, let it reduce. Add tomatoes, salt and pepper and simmer for 25 minutes.

Sprinkle the melted butter with flour and fry the roux, gradually mixing in the milk. Add salt, pepper and seasoning. Spread a thin layer of béchamel on the bottom of the baking dish and place a sheet of pasta on it. Layer meat, béchamel, pasta, meat, finish with pasta and remaining béchamel. Sprinkle with parmesan cheese and bake in an oven heated to 200°C for about 40 minutes until golden brown.

This recipe was prepared for you by FOOD magazine

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