A dish made by layering lasagna noodles with a filling of béchamel and bolognese meat sauce, then baked until bubbly and golden-brown.
An Italian classic which has become a comfort food worldwide.
3 1/2 tbsp | margarine non-hydrogenated | 50 g | |
1/3 cup | white flour (all purpose) | 50 g | |
2 cups | milk, skimmed, 0%, luke-warm | 500 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/3 cup | Parmesan cheese, grated | 18 g | |
1 pinch | nutmeg, grated | ||
10 | lasagne noodles, oven-ready type (8,5x15cm) | 180 g | |
1 1/2 cup | Bolognese Meat Sauce | 375 mL |
This recipe uses oven-ready lasagne noodles, which do not require any precooking before baking. It's up to you to decide whether or not you should skip this painstaking step: you may use them "as is" directly in the baking dish, or you may precook them anyway to obtain soft noodles which can be cut up easily to better fit the baking dish. Other advantages of precooking are that the noodles will absorb the sauce better, and the final baking will be faster.
Make the béchamel
Assemble the lasagne
Bake
Béchamel and bolognese sauces can be made 2 days ahead, then chilled or frozen separately. Bring the sauces to room temperature before using.
The complete dish may be assembled 2 days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.
per 1 serving (200 g)
Amount % Daily Value |
Calories 460 |
Fat 17 g 26 % |
Saturated
5.1 g
26 % |
Cholesterol 30 mg |
Sodium 230 mg 10 % |
Carbohydrate 54 g 18 % |
Fibre 3 g 11 % |
Sugars 11 g |
Net Carbs 51 g |
Protein 23 g |
Vitamin A 42 % |
Vitamin C 10 % |
Calcium 24 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | 1 |
Milk and Alternatives | ½ |
Meat and Alternatives | 1 ½ |
Fats | 3 |