Lasagne Bolognese

CISV Cookbook by CISV Norway

CISV er en religiøst og politisk uavhengig barne- og ungdomsorganisasjon som arbeider for fred ved å skape større forståelse mellom mennesker fra ulike kulturer og nasjoner.

Lasagne Bolognese

Another delicious pasta-dish from Italy, there are a lot of different varieties you can go for with this recipe!

Lasagne Bolognese

Serves 10
Prep time 1 hour
Cook time 40 minutes
Total time 1 hour, 40 minutes
Allergy Lactose
Dietary Hindu, Islam, Judaism, Sugar (diabetes)
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region Italian
Another delicious pasta-dish from Italy, there are a lot of different varieties you can go for with this recipe!


  • 25 pieces Lasagne Pasta
  • 500g Cheese (grated)
  • Seasonings (Salt, Pepper, bay-leaf)


  • 1000g Minced Meat (mixed (pig+beef) or beef or chicken)
  • 3 tablespoons Oil
  • 5 cans Tomato Paste
  • 1 piece Onion
  • 1l Vegetable broth

Bolognese (Optional)

  • 4 pieces Carrots (or other vegetables for the Sauce)


  • 1l Milk
  • 5 tablespoons Butter
  • 4 tablespoons Flour (all-purpose)
  • 2 teaspoons Salt
  • 0,5 teaspoon Nutmeg



  • Cutting Boards
  • Pot for Sauce
  • Pot for Vegetable Broth
  • Pot for Bechamel Sauce
  • Knive
  • Cooking Spoons
  • Whisk for Bechamel Sauce
  • Oven Plates for Lasagne


Alterations for dietary restrictions

  •  use minced chicken meat if you have participants that don't eat pig or beef
  • check the recipe for vegetarian lasagne for more options!


Good to know

  • Lasagne originated in Italy, in the region of Emilia-Romagna. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked. (


Left over's

  • left over bolognese-sauce can be frozen and used for other pasta dishes as a sauce
  • left over lasagne can be frozen or used as a snack the next day


Step 1
Preheat Oven to 200C
Step 2
If you have the minced meat in the freezer, make sure to take it out a few hours before the meal to unfreeze
Step 3
In a medium pan or put, heat the butter over medium heat until it is melted.
Step 4
Add flour and stir until it is smooth (no clumps should be left)
Step 5
Over medium heat, cook until the mixture turns to a light, golden color - about 6-7 minutes (but keep stirring to avoid it getting
Step 6
Meanwhile, add the milk (make sure it is not cold) slowly to the mix and keep stirring.
Step 7
Bring the mix to boil, cook for about 10 minutes, stirring constantly, then remove from the heat.
Step 8
Season with salt and nutmeg (just a pinch of each)
Step 9
Cut Onions to small pieces
Step 10
Cut Carrots or other Vegetables that you would like in the sauce to small pieces
Step 11
Heat butter or oil in a pot
Step 12
When the butter is melted add onions, stir until the onions are a bit brown
Step 13
Add the minced meat to the onions in the pot, stir until the meat is not raw and well done
Step 14
Add the tomato past and about 1 cup of water to the meat
Step 15
Add the vegetables to the mix
Step 16
Keep stirring and add seasons (Salt, oregano, pepper, bay leaf) to the meat, keep cooking on low heat for about 15-20min
Step 17
Now you put the layers into a casserole or lasagne-fit plate, either you butter the form or you put baking-paper as a ground layer
Step 18
Start with the bolognese-sauce, then pasta, then bechamel, then sauce again
Step 19
You can add cheese to a couple of layers too and fresh vegetables if you feel like it
Step 20
Finish with the last layer of pasta and put some bechamel and cheese on top
Step 21
Put the lasagne in the preheated oven and bake for about 40 minutes at 200C

Publisert 29. November 2013, 12:38 · Kategori: Recipe