The BOLOGNESE LASAGNA is one of the most typical and famous first courses of our extraordinary culinary tradition. The classic recipe from Emilia, more precisely Bolognese, calls for the lasagna to be layered with aromatic, long-cooked ragù, creamy béchamel and Parmesan, then baked.
This is a dish that needs no introduction, but to be sure you make it perfectly follow the recipe step by step and you’ll make unbeatable lasagna Bolognese that will win over your guests’ palates, even the most demanding.
While there is only one true lasagna Bolognese, there are countless variations on the tradition. You can prepare it according to the season, with artichokes, broccoli, radicchio or a more summery version with pesto.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz thin egg lasagna sheets
- 2 cups grated Parmesan cheese
- 1 lb ground beef
- 3 oz pancetta (streaky)
- 3 cups tomato passata
- Half onion
- 1 carrot
- 1 stalk celery
- to taste extra virgin olive oil
- Half glass white wine
- Half glass milk
- 1 glass water
- Half teaspoon sugar
- to taste salt
- 2 cups milk
- 2 tbsp butter
- 3 tbsp + 1 tsp all-purpose flour
- to taste nutmeg
- to taste salt
Tools
- 1 Baking dish
- 1 Pot
- 2 Small saucepans
- 1 Whisk
Steps
The preparation of BOLOGNESE LASAGNA is simple and within everyone’s reach.
Trim and wash the celery, carrot and onion, then chop them finely.
In a large saucepan heat some oil. Once hot, sauté the vegetables for a few minutes.
Then add the pancetta cut into pieces and let it brown. Add the minced beef and brown over medium heat for about 10 minutes. Deglaze with the wine and, once the alcohol has evaporated, season the meat with salt and let it develop its flavor.
Add the tomato passata, one glass of water, the milk, and mix. Adjust the salt, add half a teaspoon of sugar and cook for about 1 hour and 30 minutes, stirring occasionally.
When cooked, the ragù will be ready to be used as the sauce for your lasagna.
In a small saucepan melt the butter, add the flour and, stirring constantly with a whisk, cook over low heat for a few minutes. Pour in the warm milk and continue stirring until the béchamel begins to boil.
Season with salt, reduce the heat and cook until the béchamel is smooth and creamy. If it becomes too thick add more milk. Flavor with nutmeg.
In a baking dish, with a base layer of ragù, make the first layer of lasagna sheets, spread some tablespoons of ragù, the béchamel and sprinkle with grated Parmesan. Make another layer of lasagna and sauce, continue until the ingredients are used up.
Finish with ragù, béchamel and Parmesan. Bake your lasagna Bolognese in a preheated static oven at 356°F for about 40 minutes. If you see the surface browning too quickly and drying out, cover it with a sheet of aluminum foil.
When cooked, let your classic lasagna rest for 5 minutes before serving.
STORAGE
Bolognese LASAGNA can be stored in the refrigerator for 2-3 days well covered. Alternatively you can freeze it either before baking or after it has been cooked.
