Lasagna alla Bolognese

Another lasagna dish using a minced beef/tomato-based Bolognese sauce in between layers of pasta and Béchamel sauce.  I recommend that you make your own Béchamel sauce from scratch because homemade sauce tastes much better than the store-bought ones.

Ingredients (serves 4):
500 g minced beef
2 carrots, to be peeled and finely chopped
1 stalk celery or 1/4 celery root, to be cleaned and cut into fine cubes
1 medium-sized onion, to be peeled and finely chopped
2 pips garlic, to be peeled and finely chopped
125 ml instant vegetable stock OR red wine
4 tbsp tomato puree
1 can (400 ml) chopped tomatoes
salt & freshly ground black pepper to taste
1 tsp dried thyme
a pinch of sugar
3 tbsp olive oil

Ingredients for Béchamel Sauce:
70 g butter
1 medium-sized onion, to be peeled and finely chopped
60 g flour
500 ml fresh milk
250 ml instant vegetable stock
75 g grated Emmental or Gouda cheese
salt & white pepper to taste
ground nutmeg

one packet (250 g) lasagna sheets
100 g grated Emmental or Gouda cheese
a casserole tray (28 x 24 cm)

Method:
In a medium-sized pot, heat olive oil over medium heat.  Add chopped onion, carrots, celery and garlic. Sauté until onion is translucent before adding the minced beef. Sauté until beef changes colour. Season lightly with salt and pepper.  Then, add vegetable stock and cook until all liquid has evaporated.  Add canned tomatoes and tomato puree.  Simmer for about 10 minutes.  Add dried thyme, sugar and check seasoning again.  Remove from heat and leave aside.

In a saucepan, heat butter over medium heat.  Add chopped onion and sauté until translucent.  Then, add flour and by using a small whisk, stir until well blended.  Add milk and vegetable stock a little at a time and keep stirring until there are no lumps. Bring to a slight boil.  Then, remove from heat and add the grated cheese.  Season with ground nutmeg, salt and white pepper to taste.

Add a few spoonfuls of Béchamel sauce onto base of casserole tray and spread well. Then, arrange a layer of lasagna sheets on top.

Spread half of Bolognese sauce over lasagna sheets.

Then, arrange a layer of lasagna sheets on top.

Spread half of Béchamel sauce on top.

Repeat procedure until all ingredients are used up.  Lastly, sprinkle grated cheese on top.  Bake in a preheated fan oven at 150° C for about an hour or until golden brown.

Once done, remove from oven and leave aside for about 10 minutes before serving.

Bon Appetit!