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Lasagna bolognese


3 hours






24 fresh pasta lasagna sheets

For the ragù (meat sauce)
400g canned whole peeled tomatoes
400g of celery, carrot and onion
300g ground beef
1 glass red wine
salt and pepper, to taste
mixed herbs (thyme, marjoram, cloves, etc.)
extra virgin olive oil, as needed
parmesan, to taste

For the bechamel sauce

1 lt whole fat milk
110g butter
75g  flour
salt and grated nutmeg, to taste


For the meat sauce
Make a vegetable stock with 75g each of celery, carrot, and onion.

Prepare a brunoise (fine dice) with the rest of the vegetables.

Heat a wide saucepan, add extra virgin olive oil and sauté the vegetable brunoise.

When the vegetables are golden, add the ground beef, brown it, then add the wine and let it reduce.  

Then add 2 to 3 ladles of the vegetable stock.

When the sauce is reduced, add the tomatoes, crushed with a fork.

Add the herbs, season with salt and pepper, and finish cooking by simmering for about an hour.

For the bechamel sauce
Melt the butter in a small skillet and add the sieved flour.

Mix very well and take off the heat.

Heat the milk and add hot to the butter and flour mixture.

Cook over very low heat, stirring constantly so that it doesn’t form any lumps.

Season with salt and a sprinkling of nutmeg. 

Turn off the heat and let it cool slightly.

Take an oven dish for 4 portions of lasagna.

Put a little meat sauce and a little bechamel on the bottom.  

Then add one layer of pasta.

Add the meat sauce, bechamel, and grated parmesan.

Repeat for all the layers.  

Bake in a preheated oven at 350° for 30 minutes.

Take from the oven and serve.

Lasagna bolognese

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