Oven-ready whole-wheat pasta absorbs a fair amount of liquid in the oven. Keep the meat sauce fluid enough to glide across the dish before assembly; an over-reduced sauce can leave the middle sheets firm even when the top has browned. Fully coating the final pasta layer also protects exposed corners from becoming brittle.
Main DishesWhole-Wheat Beef Bolognese Lasagna
Whole-wheat lasagna sheets hold their shape against a slow, wine-rich beef ragù and nutmeg béchamel, with Parmesan worked through every layer. The edges bake crisp while the centre stays soft enough to cut cleanly after a short rest.
Ingredients
Preparation Steps
Prepare the vegetables
Finely chop the onion, carrot, celery, and garlic. Heat the oven to 190°C.
Cook the beef ragù
Heat the olive oil in a wide pan over medium heat. Cook the onion, carrot, and celery for 8 to 10 minutes until softened, then add the garlic and cook briefly without browning it. Add the raw ground beef and break it up until evenly browned with no pink remaining. Pour in the red wine and let it reduce until nearly evaporated, then stir in the Rustic Tomato Passata, salt, and ground black pepper. Simmer gently, partly covered, for 40 to 45 minutes, stirring occasionally, until thick but still easy to spread.
Make the béchamel
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes without letting it brown, then gradually whisk in the milk. Cook for 8 to 10 minutes, stirring often, until the sauce is smooth and coats a spoon. Season with Ground Nutmeg, salt, and ground black pepper.
Layer the lasagna
Lightly oil a deep baking dish. Spread a thin layer of beef ragù over the base, cover with the whole-wheat lasagna sheets, then add béchamel and Parmesan Cheese. Repeat the layers, finishing with béchamel and Parmesan Cheese; make sure the top pasta sheets are fully covered with sauce.
Bake
Cover the dish and bake for 30 minutes. Uncover and bake for a further 15 minutes, until the top is browned at the edges, the sauce is bubbling around the sides, and a knife passes easily through the pasta in the centre.
Rest and serve
Leave the lasagna to stand for 15 minutes before slicing so the layers settle into neat portions.
Recipe insights
Moisture for Oven-Ready Whole-Wheat Sheets
Storage and Reheating
Chill any remaining lasagna promptly and keep it covered in the refrigerator for up to three days. Reheat it covered until hot throughout, then remove the cover briefly to bring back the browned top. The covered stage stops the surface from hardening before the centre has heated.
Even more tasty finish
Want to add more dairy and fart all night, scaring the hell out of your partner? For the final layer, add 200 g of Gruyère for a nicely browned top and an even tastier finish!
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