Lasagna alla Bolognese, one of the most famous and appreciated dishes in the world of Italian cuisine, a typical Sunday and festive dish.
There is nobody in the world who would not enjoy a nice plate of lasagna.
Originating from Emilia and specifically the city of Bologna, this dish
is composed of layers of fresh egg pasta, seasoned with the classic Bolognese ragù, with béchamel sauce and lots of cheese.
There are also variations of the original recipe such as the dietary version, or with seafood or mushrooms, or pumpkin , or vegetarian, or with parmigiana.
The most important thing is that these are all dishes that bring the family together and showcase the richness of our cuisine.
At the end, you’ll find instructions for preparing the ragù and béchamel even with the Bimby.
These recipes were designed for you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 3 Hours
- Portions: 8
- Cooking methods: Boiling, Oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
- Energy 489.07 (Kcal)
- Carbohydrates 36.16 (g) of which sugars 7.60 (g)
- Proteins 31.16 (g)
- Fat 24.73 (g) of which saturated 12.21 (g)of which unsaturated 11.07 (g)
- Fibers 2.66 (g)
- Sodium 1,386.12 (mg)
Indicative values for a portion of 250 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
Let’s go shopping
- 8.82 oz lasagna sheets (ready-made)
- 1.7 cups béchamel sauce (I make it like this, click)
- 5.3 oz grated Parmesan cheese (or Grana Padano)
- 5.3 oz bacon
- 1 carrot
- 1 onion
- 1 stalk celery
- 8.82 oz beef (ground)
- 8.82 oz pork (ground)
- 6.76 oz red wine
- 14.11 oz tomato purée
- 2 tbsp tomato paste
- 6.76 oz milk
Lasagna alla Bolognese
Tools
what we need to make
- 2 Pots
Steps
To make Lasagna alla Bolognese
Wash the celery and carrot and peel the onion. Finely chop all the vegetables with a mixer or mezzaluna.
Prepare a wide, shallow pot with a double layer on the bottom to prevent the ragù from sticking while cooking.
Pour the olive oil and the chopped vegetables into the pot and sauté slowly without raising the heat.
It should cook for about 8 minutes, stirring occasionally.
In the meantime, wash and finely chop the rosemary.
Once the vegetables have sautéed, raise the heat and add the bacon and the mixed meat, a little at a time, stirring.
Add the chopped rosemary and let everything take on flavor until it’s dried and changed color
Now deglaze with the wine and continue cooking over high heat until it’s completely evaporated and the meat has darkened, taking color from the wine.
Do not add the sauce if the wine has not completely evaporated because there should be no trace of alcohol, which would give the sauce an unpleasant taste.
Once the wine has evaporated, add the tomato purée, a couple of generous pinches of salt, a generous grind of pepper, and stir.
Cover and wait for it to return to a simmer. At this point, move the pot to a smaller burner relative to its size and lower the heat to a minimum. The ragù must cook for 3 hours with the lid on.
Stir it occasionally with a wooden spoon.
After the indicated time, adjust the salt.
For a good Bolognese ragù, here’s the magic touch that distinguishes it from other ragùs: the milk.Add the milk, mix well, and turn off the heat. The milk serves to soften
the acidity of the tomato, but if you don’t like it, you can replace it with a spoonful of sugar.
The ragù is now ready to use.
Take a lasagna pan measuring 12×8 inches and butter the bottom. Add a thin layer of béchamel and one of ragù. Then place the first sheet.
add a layer of béchamel and one of ragù. Add the grated Parmesan and place another pasta sheet on top.
and continue like this until you create 5 layers. After placing the last sheet, add the ragù and more béchamel to generously cover the entire surface, then a generous sprinkle of Parmesan.
First cover with a sheet of parchment paper and then with foil.
Bake in a preheated static oven at 338°F for 40 minutes.
For a crispier effect, remove the paper protection and place the pan in the upper part of the oven, raising the temperature to 374°F grill mode for the last 5 minutes.
And here the Bolognese lasagna is ready, enjoy your meal
Lasagna alla Bolognese can be stored in the refrigerator, sealed in an airtight container, for up to 2 days, and in the freezer for up to 6 months.
They can also be prepared the day before, kept covered in the fridge after cooking, and then reheated either the entire tray or part of it the next day, so you can prepare in advance.
They can also be prepared the day before, kept covered in the fridge after cooking, and then reheated either the entire tray or part of it the next day, so you can prepare in advance.
They can also be prepared the day before, kept covered in the fridge after cooking, and then reheated either the entire tray or part of it the next day, so you can prepare in advance.
Advice
Save a small amount of ragù and béchamel in case you need to reheat them to prevent drying on the surface during storage.
FAQ (Questions and Answers)
Lasagna alla Bolognese
Can I also make green lasagna with this recipe?
Yes, certainly.
Yes, certainly.
Can I use dry lasagna with this recipe?
Yes, but you need to make a more hydrated ragù.
Yes, but you need to make a more hydrated ragù.
