Baked lasagne with Bolognese sauce and mushrooms

    1 hour 25 min

    Rich bologonese, mixed mushrooms and a smooth béchamel sauce are layered between sheets of lasagne and grated Parmigiano in this hearty Italian lasagne.


    20 people made this

    Serves: 4 

    • Béchamel sauce
    • 40g butter
    • 40g plain flour
    • 900ml milk
    • pinch of salt
    • pinch of ground nutmeg
    • Bolognese sauce
    • 2 tablespoons extra virgin olive oil
    • 1 carrot, finely chopped
    • 1 celery stick, finely chopped
    • 1/2 onion, finely chopped
    • 400g beef mince or minced pork or some of each
    • 1 bay leaf
    • half a glass of dry white wine
    • 1 tablespoon tomato puree
    • salt and freshly ground black pepper
    • Additional ingredients
    • 200g mixed mushrooms
    • butter for greasing
    • 10 Barilla® lasagne sheets
    • 60g Parmigiano Reggiano

    Prep:15min  ›  Cook:1hr  ›  Extra time:10min resting  ›  Ready in:1hr25min 

      Béchamel sauce:

    1. In a pot melt the butter, add the flour and then pour the milk stirring constantly to avoid lumps. Season with salt and a little nutmeg then bring to boil. cook for only a couple of minutes. Set aside.
    2. Bolognese sauce:

    3. Heat a pan and sauté chopped carrot, onion and celery in a little olive oil. Add the mixed minced beef and/or pork and a bay leaf; stir. Once the meat has reached a brown colour, pour in the wine and let it reduce. Add the tomato puree, cover with water and let cook for at least 30 minutes. Season with salt and pepper, remove the bay leaf and set aside.
    4. Clean the mushrooms, slice them finely and cook in a non-stick pan over medium heat. Set aside.
    5. Grease a baking dish with a little bit of butter. Spoon a layer of béchamel, then Bolognese sauce over the bottom of the dish. Top the first layer with lasagne sheets, then cover it with some sliced mushrooms and sprinkle with grated Parmesan.
    6. Repeat this procedure 5 times, altering layers of Bolognese sauce, lasagne, mushrooms and béchamel. Make sure to leave enough béchamel sauce to cover the top layer completely.
    7. Bake in a preheated oven at 220 C for 25-30 minutes. Let the lasagne rest for ten minutes before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)