📝 About This Recipe
While inspired by Italian roots, the Brazilian Lasanha à Bolonhesa is a distinct comfort food icon characterized by its luscious layers of savory beef sauce, creamy Béchamel, and the essential addition of sliced ham. This version is richer and more 'saucy' than its European cousin, baked until the mozzarella forms a golden, bubbly crust that defines Brazilian family gatherings. It is a hearty, celebratory masterpiece that perfectly balances the acidity of tomatoes with the silky smoothness of white sauce.
🥗 Ingredients
The Beef Sauce (Molho à Bolonhesa)
- 2 lbs Ground Beef (lean ground chuck preferred)
- 2 tablespoons Olive Oil
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 28 oz Tomato Sauce (plain tomato purée or passata)
- 2 tablespoons Tomato Paste
- 1 cube Beef Bouillon (dissolved in 1/2 cup hot water)
- 1 teaspoon Dried Oregano
The White Sauce (Molho Branco)
- 4 cups Whole Milk (warm)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Heavy Cream (optional, for extra richness)
The Layers & Assembly
- 1 box No-Boil Lasagna Sheets (approx. 12-15 sheets)
- 1 lb Mozzarella Cheese (thinly sliced or shredded)
- 1/2 lb Cooked Ham (thinly sliced)
- 1/2 cup Parmesan Cheese (freshly grated for the topping)
👨🍳 Instructions
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1
In a large pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
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2
Add the diced onions and garlic to the beef. Sauté for 5 minutes until the onions are translucent and fragrant.
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3
Stir in the tomato paste and cook for 2 minutes to caramelize. Add the tomato sauce, dissolved beef bouillon, and oregano. Simmer on low heat for 20-25 minutes. The sauce should be thick but still moist.
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4
While the red sauce simmers, start the Molho Branco. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes (do not let it brown) to create a roux.
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5
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
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6
Remove the white sauce from heat. Stir in the nutmeg, salt, pepper, and heavy cream. Set aside.
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7
Preheat your oven to 375°F (190°C). Lightly grease a large 9x13 inch baking dish.
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8
Spread a thin layer of the beef sauce at the bottom of the dish to prevent the pasta from sticking.
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9
Place a layer of lasagna sheets over the sauce. Top with a layer of ham slices, followed by a layer of mozzarella cheese.
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10
Pour a generous layer of beef sauce over the cheese, then drizzle some white sauce over the beef.
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11
Repeat the layers (Pasta -> Ham -> Mozzarella -> Beef Sauce -> White Sauce) until the dish is full, usually 3-4 layers. Ensure the final layer of pasta is completely covered by both sauces.
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12
Sprinkle the top generously with the grated Parmesan cheese and any remaining mozzarella.
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13
Cover the dish tightly with aluminum foil (tented so it doesn't touch the cheese). Bake for 25 minutes.
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14
Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
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15
Crucial Step: Let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set so you get clean, beautiful slices.
💡 Chef's Tips
Don't skip the ham; it provides the salty, smoky depth that defines the Brazilian style. If using 'no-boil' noodles, make sure your sauces are slightly thinner/more liquid than usual so the pasta can absorb the moisture. Always grate your own Parmesan; the pre-shaken stuff won't melt into that beautiful golden crust. Let the lasagna rest! Cutting it too early will result in the layers sliding apart into a delicious (but messy) puddle. For a touch of spice, add a pinch of 'pimenta-do-reino' (black pepper) or red chili flakes to the beef sauce.
🍽️ Serving Suggestions
Serve with a simple Brazilian white rice (Arroz Branco) on the side—a classic double-carb tradition! A crisp green salad with a light vinaigrette helps cut through the richness of the sauces. Pair with a bold Brazilian Cabernet Sauvignon or a chilled Guaraná soda for an authentic experience. Freshly toasted garlic bread is perfect for mopping up the extra sauces on the plate.