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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Lasagna with White Sauce and Bolognese

September 4, 2020 by Pilar Hernandez

Versión en español

Lasagna with White Sauce and BolognesaOne of the things that it’s hard to find in the U.S. is lasagna like we do it in Chile, a Lasagna with White Sauce and Bolognese. My family, and from what I have heard from many other Chilean families, always make lasagna with white sauce and not ricotta.

We booked a Sunday with my husband to make a lasagna, Chilean style. It was worth the effort.

You may also like the recipe: Chilean Charquican.

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Lasagna with White Sauce and Bolognesa

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 8
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean
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Description

For Chileans, the right lasagna is with white sauce. Try it!


Ingredients

Units

meat sauce,

  • 1 pound of 85% ground beef
  • 1 can (8 oz.) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium yellow onion diced small
  • 1 carrot, peeled, diced small

white sauce,

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whole milk
  • salt, pepper, nutmeg

to build,

  • 1 package of lasagna noodles
  • 1 cup grated mozzarella or similar cheese
  • 6 cheese slices to cover or more grated cheese

Instructions

  1. Put water in a large pot and cook the lasagna noodles according to package directions.
  2. Make the meat sauce in a large skillet over medium-high heat. Heat 1 tablespoon of vegetable oil. Add the finely chopped onion, carrots, and occasionally cook, stirring until golden for 5-8 minutes. Place ground beef in one layer, let brown 3-4 minutes without stirring, turn, and brown the other side. Add tomato sauce and diced tomatoes, mix and season with salt and pepper. Let reduce over low heat while you cook the white sauce.
    Meat for meat sauce Adding the tomato sauce
  3. For the white sauce, in a medium-size saucepan, melt butter over medium heat, add the flour, and cook for 1 minute, stirring. Get out of the heat, add the milk in a continuous thread, continuously stirring. Return to the heat, let boil, and thicken—season with salt, pepper, and nutmeg.
    Butter for white sauce white sauce
  4. Preheat the oven to 375F or 190C.
  5. To assemble the lasagna: Grease the baking pan slightly. Place a layer of meat sauce, a layer of noodles overlapping so there are no gaps, a layer of white sauce, sprinkle with grated cheese, another layer of noodles, a layer of meat sauce, repeat. Finish with a layer of noodles, white sauce, and cover with laminated cheese.
    white sauce and cheese meat sauce lasagna ready for the oven
  6. Bake at 375F or 190C for 25-35 minutes until golden and bubbling.
  7. Remove from oven and let stand 10-15 minutes before serving.
    Baked lasagna Lasagna with White Sauce and Bolognesa

Keywords: White sauce lasagna, chilean cuisine

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Lasagna with white sauce


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Beef, Chilean Meat, Chilean Pasta, Rice & Potatoes, Chilean recipes, Entrees, Pasta, Savory things

About Pilar Hernandez

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Comments

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  1. christian castro

    April 12, 2020 at 2:32 am

    Where do I buy the white sauce In the US? I don’t know the name

    Reply
    • Pilar Hernandez

      April 12, 2020 at 1:17 pm

      The white sauce you make it at home with the recipe (you need milk, butter, flour), etc. Is called bechamel in the US.

      Reply
  2. Nicole

    June 2, 2020 at 5:17 pm

    Hi, I’m from Peru and we make the lasagna the same way. I somehow can’t eat lasagna with ricotta cheese it doesn’t feel like home. I love your recipe and will be trying it out today but I realized you didn’t say how to use the carrots, I’m assuming you just chop it and cook it along with the meat.

    Reply
    • Pilar Hernandez

      June 2, 2020 at 7:30 pm

      Yes. Add them with the onions. I corrected the recipe. Thank you!

      Reply
  3. Elissa

    July 6, 2020 at 2:49 am

    Thank you for the recipe! What cheese is comparable to the white cheese in Chile? Would it be Munster?

    Reply
    • Pilar Hernandez

      July 6, 2020 at 2:20 pm

      For this recipe, you don’t need any white cheese. The sauce is made with flour, is a bechamel.
      To top the lasagna, you can use grated mozzarella.

      Reply
  4. Coty

    August 6, 2020 at 5:25 pm

    Hola Pilar, se podra reemplazar la white sauce con crema nestle? Como crees que quedara? Muchas gracias!

    Reply
    • Pilar Hernandez

      August 7, 2020 at 2:18 pm

      No, no me tinca para nada.

      Reply
  5. Rebecca MacInnes

    October 19, 2020 at 3:40 pm

    Hi Pilar,
    What size can do you use of tomato sauce and diced tomatoes?

    Reply
    • Pilar Hernandez

      October 20, 2020 at 12:09 pm

      I added the sizes of the cans to the recipe, sorry for the oversight.

      Reply
  6. Anonymous

    April 1, 2021 at 12:11 am

    Another recipe that you copy from the Peruvians, but you missed 3 vital ingredients that make what I ate in Lima so unique. Their cooking involves gusto, timing, special ingredients that I have not seen in any other parts of the World, hence the imposibility to cook the same way.

    Reply

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