Lasagna with Bolognese sauce and béchamel is a traditional Italian main course.
Written evidence of lasagna can be found in the Bolognese Memorials of 1282, in a poetic composition transcribed by a notary in the blank spaces of some private contracts.
The earliest lasagna recipe, however, is present in an anonymous gastronomic culture treatise entitled “Liber de coquina”, written in vulgar Latin at the Angevin court of Naples between the late thirteenth and early fourteenth centuries.
There are numerous versions of baked lasagna recipes, especially linked to the area where they are made and concerning both the type of condiments and the use or non-use of egg pasta.
The lasagna recipe that follows is the one we have always made at home; it’s how my mother made it, and it’s how I make it now.
It’s a simple version in its components, but rich in flavor, so much so that my husband can’t decide whether he prefers mine or his mother’s, which is closer to the Sicilian tradition and includes a ragù with peas and meatballs, hard-boiled eggs, and various cheeses.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,152.50 (Kcal)
- Carbohydrates 49.45 (g) of which sugars 14.06 (g)
- Proteins 66.93 (g)
- Fat 74.86 (g) of which saturated 33.35 (g)of which unsaturated 23.24 (g)
- Fibers 5.76 (g)
- Sodium 1,501.54 (mg)
Indicative values for a portion of 417 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 sheets lasagna (ready or homemade with 2 cups of flour and 1/2 cup of water)
- 4 oz cheese (Galbanino or mild provolone)
- 3 slices of processed cheese
- 3 oz Parmigiano Reggiano DOP (grated)
- 1 tbsp butter
- 1.1 lbs beef (minced, not too lean)
- 2 oz onion (yellow)
- 1 large carrot
- 1.5 oz celery
- 3.5 cups tomato sauce
- 1 tsp tomato paste (double concentrated)
- 1 leaf bay leaf
- 2 cloves
- 2/3 cup dry white wine
- to taste salt
- to taste extra virgin olive oil
- 1/2 tbsp sugar (optional)
- to taste black pepper
- 1 3/4 cups milk
- 1/4 cup semolina flour
- 2/3 oz butter
- 1 pinch salt
- 2 oz Grana Padano DOP (grated)
- to taste nutmeg
Tools
- 2 Pans
- 1 Baking dish oven 8 x 10 inches
Steps
To prepare lasagna with Bolognese sauce and béchamel, start by making the Bolognese sauce and béchamel according to the quantities of the ingredients indicated in this recipe and following the procedure found by clicking on Bolognese sauce and béchamel.
For the pasta sheets, click here for the procedure to make them at home.
If made the day before use, store them in the fridge as indicated in the recipe.
Blanch each sheet for a few minutes in boiling salted water to which we have added 2 or 3 tablespoons of olive oil, then immerse them in cold water.
Lay them on a clean tablecloth that does not smell of detergent.
Start the lasagna with a layer of ragù, lay the sheets on top, cutting them to size and slightly overlapping them at the joints.
Cover as desired with ragù that should neither be too liquid nor too dense.
Distribute cubes of Galbanino, pieces of processed cheese slices, dollops of béchamel, and grated Parmesan cheese over it.
Now place the pasta sheets in the opposite direction to the previous layer.
Repeat the process until all the ingredients are used, I usually make 4 layers.
Close the final layer with ragù, dollops of béchamel, grated Parmesan cheese, and small pieces of butter.
Bake on the middle level of the oven, static function, at 392 degrees Fahrenheit.
When the lasagna begins to bubble evenly on the surface, lower the temperature to 356 degrees Fahrenheit and continue baking for another 15 minutes or so, for a total of 25/30 minutes.
Finally, turn on the grill and raise the level of the baking dish to form a delicious crust on the surface.
After removing from the oven, wait at least 15 minutes before cutting.
Lasagna with Bolognese sauce and béchamel is now ready.
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In the fridge, well-sealed, for a couple of days. If fresh ingredients have been used, it can be frozen both before baking and after cooking. In the latter case, it’s best to portion before freezing so that reduced quantities can be taken out each time.
In the fridge, well-sealed, for a couple of days. If fresh ingredients have been used, it can be frozen both before baking and after cooking. In the latter case, it’s best to portion before freezing so that reduced quantities can be taken out each time.
Here is a selection of excellent products useful in the kitchen. Many of these have been purchased and tested by me. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
