Lasagne bolognese

Ingredients

• 30 mloil
• 1 largeonion
• 1 stalkcelery
• 2 smallcarrots
• 500 gminced beef or pork
• ½ teaspoonminced-meat seasoning
• 2 clovesgarlic
• 5 tablespoonstomato purée
• 1 tin of passata, or about 400 g tinned tomatoespassata or tinned tomatoes
• A few leavesfresh basil
• ½ teaspoonherbes de Provence
• ½ teaspoonsweet paprika
• To tastesalt and black pepper
• 1 large packlasagne sheets
• 200 gmozzarella
• Optional: 50 gGrana Padano

Instructions

1. 1

   Cook the sauce

   Heat the oil in a non-stick saucepan or large frying pan. Soften the finely chopped onion, then add the celery, cut into small dice, and the finely grated carrots. After 5 minutes, add the mince, crushed garlic and minced-meat seasoning. Fry, stirring from time to time. Stir in the tomato purée, sweet paprika, chopped basil and passata. Season to taste with herbes de Provence, salt and black pepper, then simmer over a low heat with the pan covered.

2. 2

   Layer the lasagne

   Partly cook the lasagne sheets in salted water. Grease an ovenproof dish of about 20 x 30 cm with butter. Arrange a first layer of pasta sheets in the dish, spread over a quarter of the sauce and add sliced or grated mozzarella. Repeat the layers several times.

3. 3

   Bake until golden

   Grate the Grana Padano over the top, if using, and arrange mozzarella slices evenly over it. Bake in an oven preheated to 180°C for about 20–25 minutes.

What is lasagne bolognese?

Lasagne bolognese is an Italian-style layered pasta bake, traditionally associated with Emilia-Romagna. This version pairs mince simmered with tomato and vegetables with lasagne sheets and mozzarella.

The vegetable base adds sweetness and savouriness to the sauce, while the layers make it easy to serve as a substantial one-dish meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 35g protein, 68g carbs, 24g fat.

The pasta sheets provide most of the carbohydrates, while the mince and mozzarella contribute much of the protein and fat. Serve a portion with a green salad or extra vegetables to add freshness and balance the plate.

Build flavour in the sauce

Vegetable base: soften the onion first, then add finely cut celery and grated carrot. Their small pieces cook into the sauce rather than leaving large chunks.

Tomato and herbs: tomato purée, passata, basil, paprika and herbes de Provence season the mince. Keep the pan covered while the sauce simmers gently.

Choose the mince

Beef or pork: either works here, so use whichever you prefer or have available. Break the mince up as it fries so it mixes evenly with the vegetables.

Seasoning: the recipe includes a little minced-meat seasoning as well as salt and pepper. Taste the sauce before assembling and adjust the salt and pepper if needed.

Layer without gaps

Pasta sheets: partly cook them in salted water before layering, as directed. Handle them carefully so they stay intact and can cover the base of the dish.

Mozzarella: use it between the layers and across the top. Slicing or grating it are both specified options; spread it evenly so each serving gets some.

Check for doneness

Bake the assembled dish at 180°C for 20–25 minutes. The top should be melted and lightly coloured, and the filling should be hot throughout.

The recipe gives a baking range rather than a fixed time, so start checking at 20 minutes. Allow the lasagne to settle briefly before cutting, which helps the layers hold together.

Serve it as a meal

A crisp green salad or simply dressed vegetables bring freshness alongside the rich, cheesy layers. Serve the lasagne while hot, with extra grated Grana Padano if you have used it in the recipe.

Cut the dish into six portions for the stated serving count. A short rest after baking makes them easier to lift out neatly.

Recipe notes & tips

• Grate the carrots finely so they soften into the sauce.
• Stir the mince as it cooks to break it into small pieces.
• Partly cook the lasagne sheets in salted water before assembling.
• Spread the mozzarella across the layers rather than piling it in one place.
• Begin checking the bake at 20 minutes, as ovens can vary.
• Let the lasagne rest briefly before slicing for neater portions.

Variations

• Use beef: choose minced beef for a classic savoury version.
• Use pork: swap in minced pork for a milder flavour.
• Add Grana Padano: grate the optional 50 g over the top before baking.
• Use tinned tomatoes: replace the passata with about 400 g tinned tomatoes.
• Make it basil-led: add the recipe's fresh basil to the sauce, chopped.

Common mistakes to avoid

• Large vegetable pieces: chop the celery finely and grate the carrots so they cook into the sauce.
• Unbroken mince: stir regularly and break up the meat as it fries.
• Overcooked pasta sheets: only partly cook them before layering, as the recipe directs.
• Uneven layers: spread each quarter of the sauce across the pasta rather than leaving bare patches.
• Burnt topping: check the lasagne from 20 minutes and take it out when the cheese is melted and lightly coloured.

How to store

Cool leftovers, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat until hot throughout in the oven or microwave; add a splash of water if reheating a portion in the microwave and it seems dry.

Frequently asked questions