Lasagna with Mozzarella and Sun-Dried Tomatoes

Lasagna with Mozzarella and Sun-Dried Tomatoes

Light, tasty, and quick lasagna is a great idea for dinner.


Bolognese Sauce

  • Onion – 1 piece
  • Bay leaf – 1 piece
  • Ground pork – 500 g
  • Olive oil – 1 tablespoon
  • Black pepper – a pinch
  • Canned chopped tomatoes – 800 g
  • Salt – a pinch
  • Herbes de Provence – 1 tablespoon

Béchamel Sauce

  • Ground nutmeg – a pinch
  • Butter – 30 g
  • Wheat flour (Type 450) – 50 g
  • Whole milk (3.2%) – 250 ml
  • Black pepper – a pinch
  • Salt – a pinch


  • Lasagna noodles – 9 pieces
  • Mozzarella cheese – 3 pieces
  • Sun-dried tomatoes – 290 g


Bolognese Sauce Peel and dice the onion. In a saucepan, heat 1 tablespoon of olive oil and sauté the chopped onion until translucent. Stir continuously. Add the ground pork to the sautéed onion and fry, stirring constantly with a fork. First, add the juice from pelati tomatoes to the pot. Crush the remaining tomatoes in the can with a fork and also add to the pot, then add the bay leaf, a tablespoon of Herbes de Provence, and pepper. Mix everything frequently with a wooden spoon, crushing the tomatoes. Heat for about 5 minutes. Remove the Bolognese sauce from the heat, season with salt.

Béchamel Sauce In a clean saucepan, heat 250 ml of milk. In another saucepan, melt 30 g of butter. Add 50 g of wheat flour to the melted butter. Heat for about 2 minutes, stirring constantly. Add hot milk to the butter and flour. Mix everything with a whisk (there should be no lumps in the sauce). Remove the saucepan from the heat, add ground nutmeg, salt, and pepper. Mix. If the béchamel sauce is too thick, add a little more milk.

Lasagna Cut the sun-dried tomatoes into strips and the mozzarella into slices.

Divide the Bolognese sauce, lasagna noodles, and béchamel sauce into 3 equal parts, while dividing the sun-dried tomatoes and mozzarella cheese into 2 parts.

On the bottom of a baking dish, place the first layer of Bolognese sauce, 3 lasagna sheets, then using a spatula, spread a layer of béchamel sauce, some sun-dried tomatoes, a layer of mozzarella, again Bolognese sauce, 3 lasagna sheets, béchamel sauce, and sun-dried tomatoes, again Bolognese sauce, 3 lasagna sheets, and béchamel sauce. On top, place slices of mozzarella. Bake in an oven preheated to 180°C, on the middle rack, for about 25 minutes (check after 20 minutes).

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