This the very easy and comprehensive way to make the Bolognese Lasagna. The all ingredients and instruction has been mentioned for your consideration

Cook’s Illustrated Lasagna Bolognese

Total time
1 hour 40 min
Time to prepare food
25 min
Preparation / cooking time
1 hour 15 min
Portions
4
Difficulty level
Easy

Ingredients
Onion

1 medium (s)
Vegetables for soups

500 g, 1 sachet (carrots, leeks, celery, parsley, etc.)

Garlic

1 clove (s)
Oil

2 cc
American fillet plain, raw

400 g
Thyme

1 cc
Marjoram

1 cc
Tomatoes, canned

800 g, diced

Margarine, liquid, 80% m.g.

3 cc
Flour

30 g
Skimmed milk

200 ml
Broth, vegetables, prepared

200 ml
Nutmeg

1 pinch (s)
Lasagna sheets

8 piece (s), raw (20 g / piece)

Mozzarella, light

1 scoop (s), approx. 120 g

Pepper

1 quantity of your choice
Salt

1 quantity of your choice
Instructions
Slice the onion, squeeze the garlic clove and cut the soup vegetables into pieces. Heat the oil in a large pot and coarsely fry the American fillet in it. Add the vegetables and sprinkle with salt, pepper, thyme and marjoram. Add the crushed tomatoes while stirring and simmer for about 30 minutes over low heat, with the lid closed. Heat the oven to 200 ° C.
For the bechamel sauce, melt the butter in a pan, then pour in the flour little by little to obtain a roux. While stirring, pour in the milk and broth and bring to a boil. Season with salt, pepper and nutmeg and simmer over low heat for about 5 minutes.
Pour a little béchamel sauce in an oven dish (about 20 x 30 cm). Place 2 sheets of lasagna and pour a little American mixture. Repeat until all the ingredients are used, finishing with the meat mixture. Dice the mozzarella and sprinkle it over the lasagna. Bake for about 45 minutes.