Bolognese Lasagna with Provolone Cheese
Pasta and Pizza | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
8
Description
You can find recipes for Bolognese sauce and béchamel sauce separately. Recipe from the cooking show 'Food with Alex Smith', episode 21.
Ingredients
- Celery stalk - 2 pieces
- Lean Beef - 2 lbs
- Onion - 2 heads
- Carrot - 1 piece
- Olive Oil - 3 fl oz
- Tomatoes - 17.6 oz
- Garlic - 4 cloves
- Parsley - to taste
- Fresh basil leaves - to taste
- Ready-made dry lasagna sheets - 17.6 oz
- Parmesan Cheese - 3.5 oz
- Parmesan Cheese - 10.6 oz
- Butter - 1.8 oz
- Wheat Flour - 1 tablespoon
- Milk - 7 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Make the Bolognese sauce.
Step 2
Make the béchamel sauce.
Step 3
Grease the bottom of a fireproof dish with butter, evenly spread béchamel sauce over the surface, then place 2 sheets of lasagna on top. Next, add a layer of Bolognese sauce, sprinkle with grated provolone, and drizzle with béchamel sauce, but not too thickly. Lay down another layer of lasagna sheets. Repeat the layering sequence until the last layer, ensuring that the final layer consists of the remaining béchamel sauce spread over the lasagna sheets.
Step 4
Grate Parmesan cheese on top of the final layer.
Step 5
Preheat the oven to 374°F and bake the lasagna for 30 minutes.
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