Lasagna Bolognese

13 Reviews
77% would make this recipe again

A dish made by layering lasagna noodles with a filling of béchamel and bolognese meat sauce, then baked until bubbly and golden-brown.

An Italian classic which has become a comfort food worldwide.

Preparation : 20 min Cooking : 30 min Standing : 5 min Cooking Dish : 19x19 cm
460 calories/serving

Ingredients

3 1/2 tbsp margarine non-hydrogenated 50 g
7 tbsp white flour (all purpose) 50 g
2 cups milk, skimmed, 0%, luke-warm 500 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
6 tbsp Parmesan cheese, grated 18 g
1 pinch nutmeg, grated
10 lasagne noodles, oven-ready type (8,5x15cm) 180 g
1 1/2 cup Bolognese Meat Sauce 375 mL

Before you start

This recipe uses oven-ready lasagne noodles, which do not require any precooking before baking. It's up to you to decide whether or not you should skip this painstaking step: you may use them "as is" directly in the baking dish, or you may precook them anyway to obtain soft noodles which can be cut up easily to better fit the baking dish. Other advantages of precooking are that the noodles will absorb the sauce better, and the final baking will be faster.

Method

Make the béchamel

  1. Heat the margarine in a heavy saucepan over moderately low heat, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 6-7 minutes. Season with salt and pepper. Add all the grated Parmesan minus about 3 spoonfuls (set this aside for sprinkling on top of the assembled lasagna dish). Stir in the grated nutmeg.

Assemble the lasagne

  1. If desired, you may precook the lasagne noodles. Working in batches, plunge 3-4 noodles at a time in a large pot of boiling salted water. Add one spoonful of olive oil to the water to prevent the noodles from sticking to each other. Do not cook the noodles through, but just until a bit soft, about 2-3 min, then drain them, pat dry and place them in one layer on a kitchen towel.
  2. Spread a few spoonfuls of béchamel sauce on the bottom of a baking dish. Arrange some lasagne noodles over the sauce, without overlapping them (allow room for swelling during cooking), until the bottom of the dish is covered. Spread some spoonfuls of béchamel and Bolognese Meat Sauce over the noodles, then cover with another layer of noodles. Repeat the layering of sauce and noodles 4 to 6 times, depending on the serving size and the shape of the baking dish. Top the lasagna with the reserved Parmesan.

Bake

  1. Preheat the oven to 205ºC/400ºF. Bake the lasagna, uncovered, until the top is golden-brown and the sauce is bubbling, about 30-35 min (or a 20-25 min if the noodles have been precooked). Let stand 5 to 10 minutes at room temperature before cutting and serving.

Remarks

Béchamel and bolognese sauces can be made 2 days ahead, then chilled or frozen separately. Bring the sauces to room temperature before using.

The complete dish may be assembled 2 days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.

Nutrition Facts Table

per 1 SERVING (200 g)

Amount

% Daily Value

Calories

460

Fat

17 g

26 %

Saturated 5.1 g
+ Trans 0.1 g

26 %

Cholesterol

30 mg

Sodium

230 mg

10 %

Carbohydrate

54 g

18 %

Fibre

3 g

11 %

Sugars

11 g

Net Carbs

51 g

Protein

23 g

Vitamin A

42 %

Vitamin C

10 %

Calcium

24 %

Iron

14 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Good source of  :
Calcium, Folacin, Vitamin B1, Vitamin K
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 1
Milk and Alternatives ½
Meat and Alternatives 1 ½
Fats 3

Leave a review

You have to be logged in to leave a review

Members' Reviews

13 Reviews (12 with rating only) 77% would make this recipe again
MilkyDay
may 21, 2010 | I would make this recipe again

Very tasty.

Useful 0

Top Reviews

View All Reviews
MilkyDay
may 21, 2010 | I would make this recipe again

Very tasty.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.