Lasagne is a traditional Italian dish, which exists in many variations. Lasagne filling is made of minced meat, seafood, vegetables, spinach. We offer you the classic recipe of lasagne Bolognese loved by foodies around the globe.

Meat lasagne is considered the signature dish of the Italian food culture. A juicy Bolognese sauce, delicate creamy Bechamel sauce, springy pasta Al Dente, spicy parmesan cheese will bring real Italian flavour to your own kitchen.


Lasagne Bolognese takes quite a long time to make. After all, you have to make two sauces, boil lasagne sheets, then put the dish together and bake it in the oven. So consider making a large portion; leftovers can be stored in the freezer. Lasagne can be frozen and heats up instantly in the microwave when you need a quick tasty dinner.

First courses
Hard Supper


Lasagne sheets 12 pcs
Parmesan cheese 200 g
Bolognese sauce:
Minced meat 500 g
Tomatoes 3
Onion 1
Garlic 2 cloves
Tomato sauce 3 tbs
Olive oil 4 tbs
Parsley 1 bunch
Salt to taste
Pepper to taste
Bechamel sauce:
Milk by RudTM, 2.5% 800 ml
Khutorok Selianskyi Butter by RudTM, 73% 100 g
Flour 3 tbs
Nutmeg ¼ ts
Salt to taste
Pepper to taste
Dairy butter
“Khutorok Selyans’kiy”
Dairy products milk
Milk 2.5%


Stage 1

Prepare the Bolognese sauce. Peel the onion, finely chop it and fry in olive oil. Add the minced meat, garlic, salt, and pepper. Fry for 15 min. Blanch the tomatoes, cut them into small pieces and add to the finished mince. Pour the tomato sauce to the mix. Thoroughly mix the ingredients, cover with the lid, and stew for 20 min. Remove from heat and add the chopped herbs.

Stage 2

The Bechamel sauce requires a thick bottom stewpan. Start heating, melt butter, and add flour. Thoroughly mix all the ingredients. Gradually pour the milk. Keep stirring the sauce. Add salt, pepper, and nutmeg. Bring it to boiling and remove from fire. The sauce should have the texture of liquid sour cream. Remember that it will become thicker when cooled.

Stage 3

Boil the lasagne sheets in boiling water for 2 to 3 min and dry on a paper towel. Put no more than two sheets at a time, since they may stick together.

Stage 4

Take a baking mould (in our case, 20x20 cm), pour a small amount of the Bechamel sauce to the bottom. Then put the lasagne sheets, Bolognese sauce and again Bechamel sauce. Make 5 to 6 layers like that. Spread the Bechamel sauce over the top sheets and sprinkle them with finely grated parmesan cheese.

Stage 5

Preheat the oven to 180 degrees. Bake the dish for 30 to 40 min. Take the finished lasagne from the oven and leave at room temperature for 10 min. During this time, the sauces will harden, and you can easily cut the lasagne into pieces.


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