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Homemade lasagna with Bolognese and béchamel
Simple and tasty lasagna, made with a homemade Bolognese sauce, a creamy béchamel, and melted cheese. This recipe for 4‑5 servings shows you how to prepare each component from scratch, assemble the layers, and achieve a golden gratin straight from the oven.
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Critical Success Points
- • Sweat the vegetables without burning them
- • Crumble the ground meat for a uniform texture
- • Achieve a smooth and well-thickened béchamel
- • Assemble the layers evenly
- • Bake until perfectly golden
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Use kitchen gloves or a sleeve when removing the dish from the oven.
- • Be careful when whisking the béchamel: hot milk can splash.
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