Recipe for pasta Bolognese and lasagna. Buon appetite!

I just returned to London, but as I came from a country that is on their “red” list, I have to self isolate for 14 days. I usually love to cook, so I opened the Instagram profile, because of two different reasons: one being boredom and the second one to have the pictures of all the food I cooked, so if ever need an inspiration, I can look at my Instagram profile. Yesterday was a pasta Bolognese day, as you can see from my Instagram post:

After I woke up today, I started to wonder if I can make something else for lunch and not just plain pasta Bolognese. While going through my kitchen, I remembered I had pasta for lasagna. Bingo!

First I will tell you all the ingredients for my Bolognese sauce, and after that we will make the lasagne.

Recipe for pasta Bolognese (4 persons)

  • 1 onion
  • 2 tbls olive oil
  • paprika
  • 1 tbls garlic powder
  • 1 tbls oregano
  • 1 tbls salt, 1 tbls pepper
  • 500g of mince (I used Aberdeen Angus Steak Mince)
  • pasta (any kind, I used integral spaghetti)
  • chopped tomatoes (if fresh, two medium tomatoes will be alright)

First, we start with chopping the onion. After you cried for a little bit, we heat the saucepan and put olive oil in it. After it is hot enough (let’s say after 1 minute), we put the chopped onion and fry it until golden. When it becomes golden, we put paprika in it. You can put it as much as you like. Increase the heat to medium-high, add 500g mince and cook stirring for three minutes until the meat is browned all over. Once the meat is browned, add chopped tomatoes — I usually buy them in cans, but of course you can chop them yourself. Add salt, pepper, oregano, and garlic powder. Bring to the boil and then reduce to a gentle simmer. Cook for 1–3 hours, stirring occasionally. Why do I say up to three hours? Because, the real Italians usually cook it for that long, and I do too, if I have enough time. The meat is becoming more softer the more you cook it. When the bolognese is nearly finished, cook 400g spaghetti. Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan or any kind of cheese you have!

Now, once you have pasta Bolognese, let’s get right to the next day — Leftover Lasagne!

Leftover Lasagne (2 persons)

  • 2 cups of milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • pasta for Lasagne (I used Barilla Lasagne)
  • leftover Bolognese
  • parmesan, grated

Preheat the leftover Bolognese sauce, and go straight to making the bechamel sauce.

Bechamel

  • 2 cups of milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour

For bechamel, you will first need to melt butter in a saucepan. Stir in an equal amount of flour, and cook the mixture for just under a minute — this is actually known as a roux. Next, stir in milk — little by little to make sure no lumps will form. After bringing the mixture to the boil, stir it constantly so that the bechamel sauce thickens and becomes glossy.

Putting everything into the baking pan

Little note: I always use a Pyrex pan for lasagne, but if you only have a baking pan, make sure it is from stainless steel, as an aluminum pan will react with the acidity of the sauce and ruin the flavor.

First, if you are using pasta for lasagne that needs to be cooked, then cook it according to the instructions on them. I used the Barilla ones, so I didn’t need to do that step. While cooking or not cooking the pasta, preheat the oven to 200° (375°F). Spread a little bit of olive oil around the inside of a pan. Put a layer of lasagna noodles down first and layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated parmesan, and repeat two more times. Top everything with a final layer of pasta and cover with grated parmesan. Now, the only thing you have to do is to put lasagne into the middle rack of a pre-heated oven. Bake for 20–30 minutes until the top of the lasagne gets a little brown. Cool for 5–10 minutes before serving. Buon appetite!

Electrical engineer that loves robotics, fun facts and cooking!

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