Lasagne alla Bolognese (Classic Beef and Pork Lasagne)
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Ingredients
- 300 g beef mince
- 200 g pork mince
- 150 g onion, finely chopped
- 100 g carrots, diced
- 100 g celery stalks, diced
- 800 g tinned chopped tomatoes
- 2 tbsp tomato puree
- 250 g lasagne sheets
- 50 g butter
- 50 g plain flour
- 600 ml whole milk
- 60 g parmesan, grated
Nutrition (per serving)
- Calories
- 861 kcal
- Protein
- 47.2 g
- Carbohydrate
- 74.5 g
- of which sugars
- 20.6 g
- Fat
- 41 g
- of which saturates
- 20.7 g
- Fibre
- 6.2 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large saucepan over a medium-high heat and fry the beef mince and pork mince for 6-8 minutes, breaking it up, until no pink remains. Add the onion, carrots and celery and cook for 8 minutes until softened.
- 2
Stir in the chopped tomatoes and tomato puree, season, and simmer for 30 minutes, stirring occasionally, until thickened.
- 3
Meanwhile, melt the butter in a separate saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk. Simmer for 5 minutes, whisking, until smooth and thickened, then stir in half the parmesan.
- 4
Heat the oven to 190C (170C fan, gas 5). Spread a little meat sauce in a baking dish, cover with a layer of lasagne sheets, then more meat sauce, a layer of white sauce, and repeat until all is used, finishing with white sauce on top.
- 5
Scatter over the remaining parmesan and bake for 35-40 minutes until golden and bubbling, and the pasta is tender.
- 6
Leave to stand for 10 minutes before cutting into squares to serve.
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