Recipe | Lasagna bolognese with ajvar | Italian cousine

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Lasagna bolognese with ajvar

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September 3, 2017

Among other things, Italy is a synonym for fine eating. Various pastas are part of the daily fare of the Italians, as well as all those who love visiting this country where life is enjoyed to the fullest. One of the oldest kinds of pasta is lasagna. The dish of the same name is made from it, by layering the ingredients in a similar way to moussaka. So traditionally, lasagna is an Italian dish, but we’ve decided to add a bit of our own tradition to it.
Lasagna bolognese with ajvar will take a little longer to make, but the result will be fabulous. Ideal for a family lunch, or a dinner party with friends. Delicate and savory, melting in your mouth, and very filling at the same time. And even if you overdo it, not a problem. Just kick back with a glass of fine wine and enjoy, just like lasagna’s inventors would.

  • Prep: 1 hr
  • Cook: 1 hr 30 mins
  • Yields: 4 plates


Bolognese sauce:

1 large onion, diced

1 medium carrot, cubed

1 tbsp olive oil

500g ground beef

4 tbsp of ajvar

salt and pepper to taste

1/2 dl dry white wine

500g pelati or tomato puree

2 dl chicken stock


1 pack of fresh lasagna pasta

Bechamel sauce:

2 tbsp unsalted butter

1 tbsp flower

2.5dl warm wholemilk or cream

salt to taste


Clean and chop onion and carrot. Heat oil in a large pan, then add meat, onion and carrot, and fry until the meat turns a nice brown color. Season with salt and pepper to taste.

Add wine and let boil for a few minutes, then reduce heat and stew until the liquid evaporates. Add tomato puree, ajvar and half of the stock, and let simmer for 30-40 minutes gradually adding the rest of the stock, and stirring occasionally, until the sauce boils down and thickens.

While Bolognese sauce is cooling, make béchamel. Melt butter on medium heat in a pot, add flour and fry for about 1 minute, stirring constantly.

Add milk or cream, reduce heat and simmer, still stirring constantly, until the sauce turns thick and creamy.

Add salt and season to taste.

To build your lasagna, start with a layer of béchamel sauce at the bottom of the casserole. Then keep layering the pasta, Bolognese and béchamel in that order. Cover the top layer of pasta with the rest of béchamel, and add parmesan if desired.

Bake lasagna in the oven at 200C for around 20 minutes.


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