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Bolognese Lasagna

Name: Bolognese Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 600 g ground beef (15% fat); 250 g no-boil lasagna sheets; 400 g canned crushed tomatoes; 1 large onion; 2 garlic cloves; 2 medium carrots; 2 celery stalks; 2 tbsp tomato paste; 100 ml dry red wine (optional); 2 tbsp olive oil; 1 tsp dried oregano; 600 ml whole milk (for béchamel); 50 g all-purpose flour (for béchamel); 50 g butter (for béchamel); 80 g Parmesan, grated; pinch ground nutmeg; to taste salt and pepper

The ultimate Italian comfort dish: layers of rich slow-cooked Bolognese, silky béchamel, and al dente pasta sheets, baked to bubbling perfection. A crowd-pleaser for the whole family — with precise macros for every layer of your insulin calculation.

Prep 30 minCook 50 minMedium6 Servings

Nut-free

High GI

Servings

Total carbs52g

Fiber4g

Net carbs48g

Protein29g

Fat31g

Calories617 kcal

Sugar10g

Ingredients

600 g ground beef (15% fat)
250 g no-boil lasagna sheets
400 g canned crushed tomatoes
1 large onion
2 garlic cloves
2 medium carrots
2 celery stalks
2 tbsp tomato paste
100 ml dry red wine (optional)
2 tbsp olive oil
1 tsp dried oregano
600 ml whole milk (for béchamel)
50 g all-purpose flour (for béchamel)
50 g butter (for béchamel)
80 g Parmesan, grated
pinch ground nutmeg
to taste salt and pepper

Instructions

1
Make the Bolognese: heat olive oil in a large pot. Cook finely diced onion, carrot, and celery (soffritto) 8 min. Add garlic and beef, breaking it up, cook 8 min. Add wine and let evaporate 2 min.
2
Add crushed tomatoes, tomato paste, and oregano. Season, cover, and simmer on low heat 30 min, stirring occasionally until sauce is rich and thick.
3
Make the béchamel: melt butter in a saucepan over medium. Add flour and cook 1 min stirring. Gradually whisk in warm milk. Cook 5 min, stirring until thick and smooth. Season with nutmeg, salt, and pepper.
4
Preheat oven to 180°C (350°F). Ladle a thin layer of béchamel into a 30×20cm (12×8") baking dish. Layer: lasagna sheets → Bolognese → béchamel. Repeat 3 times.
5
Finish with a final layer of béchamel. Sprinkle Parmesan generously over the top.
6
Cover with foil and bake 35 min. Remove foil and bake 15 min more until bubbling and golden. Rest 10 min before cutting.

Diabetes tips

Carbs come from lasagna sheets (GI ~60–65) and béchamel flour. The very high fat content (beef, béchamel, Parmesan) significantly delays absorption and extends the blood sugar rise for 3–5h. A dual-wave bolus is strongly recommended. Pre-bolus 15–20 min before eating and monitor carefully post-meal.

Happy Diabetes