Cookbook:Lasagne II

Cookbook | Ingredients | Recipes


Bolognese Sauce

  • 2-3 tbsp of olive oil
  • 1 onion (chopped)
  • 2-3 cloves of garlic (finely chopped)
  • 1 sprig of rosemary (remove ‘leaves’ from sprig and chop)
  • 1 tsp of dried oregano
  • 2-3 mid sized carrots (chopped, about 1/4 inch or shredded)
  • 1-2 sticks of celery (chopped, about 1/4 inch)
  • 1 lbs of ground beef
  • 3-4 cups of tomato pulp
  • 7-10 basil leaves (depending on size, finely chopped)
  • salt and pepper

Bechamel Sauce

  • 1 quart of whole milk
  • 1/2 cup of flour
  • 1/2 cup of butter
  • salt, pepper
  • 4-5 sprigs of fresh thyme
  • nutmeg

What else...

  • one box of Lasagna plates (you may wish to cook these per the package instructions prior to use)
  • 1 1/2 cups of grated mozzarella


  • large pot
  • medium sized pot, preferably with thick bottom
  • deep casserole dish


Bolognese Sauce

  1. Cut all ingredients that must be chopped before starting to cook.
  2. Heat olive oil in large pot on medium heat.
  3. Put in onion and garlic, stir. Let fry for about 2-3 min., Careful: do not burn the garlic!!
  4. After 1 min add rosemary oregano, carrots and celery, stir. Let cook for another 2 min.
  5. Add ground beef, stir. Cook until all is browned.
  6. Add tomato pulp, stir.
  7. Add basil, salt, pepper, stir.
  8. Cook everything for about 20 min, stirring occasionally.
  9. If it gets too thick, add some water.

Bechamel Sauce This is difficult to make. Here's an easy teach to it:

Foodwishes on Youtube[1]

I couldn't explain it better

Bringing it all together...

  1. Preheat oven to 390°F/200°C
  2. Cover bottom of casserole dish with a bit of Bolognese sauce
  3. Cover with a layer of lasagna plates, break (or cut) to fit if necessary
  4. Layer on some Bolognese sauce and Bechamel sauce
  5. Keep on layering lasagna plates, Bolognese sauce and Bechamel sauce until edge of dish reached
  6. Cover with mozzarella
  7. Bake for about 30-40 min


  • Bolognese sauce is also a great pasta sauce to go with spaghetti
  • Dish can easily be prepared a day ahead, bake when needed (time might be a bit less, please check)