Lasagna Bolognese is one of the most recognized and appreciated dishes in Italian cuisine, a typical dish for Sundays and all celebrations.
There’s no one in the world who doesn’t enjoy a nice plate of lasagna.
Originating from Emilia, specifically from the city of Bologna, this dish
is made of layers of fresh egg pasta, seasoned with the classic ragù alla bolognese, béchamel, and lots of cheese.
There are also variations of the original recipe such as the diet version, or fish-based or mushrooms, or pumpkin, or vegetarian, or parmigiana.
The most important thing is that they are dishes that bring the family together and showcase the richness of our cuisine.
You will find instructions at the end for cooking the ragù and the béchamel also with the Bimby.
I have thought up these recipes for you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 3 Hours
- Portions: 8
- Cooking methods: Boiling, Oven
- Cuisine: Italian Regional
- 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
- 8.8 oz lasagna sheets (ready)
- 1 3/4 cups béchamel (I make it like this, click)
- 1 1/2 cups grated Parmesan (or Grana Padano)
- 5.3 oz bacon
- 1 carrot
- 1 onion
- 1 stalk celery
- 8.8 oz beef (minced)
- 8.8 oz pork (minced)
- 7 oz red wine
- 14 oz tomato puree
- 2 tablespoons tomato paste
- 6.8 oz milk
Lasagna Bolognese
Tools
What we need to make
- 2 Pots
Steps
To make Lasagna Bolognese
Wash the celery and carrot and peel the onion. Chop all the vegetables very finely with a mixer or a mezzaluna.
Prepare a wide and not very tall pot with a double layer on the bottom to prevent our ragù from sticking while cooking.
Pour the olive oil and the vegetable mix into the pot and let it sauté slowly without raising the heat.
It should cook for about 8 minutes, stirring occasionally.
In the meantime, wash and finely chop the rosemary.
When the vegetables have been 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 flavor until it is dry and has changed color
Now deglaze with the wine and continue cooking over high heat until it has completely evaporated and the meat has darkened, taking on the color of the wine.
Do not add the sauce if the wine has not evaporated completely because no trace of alcohol should remain, as it would give the sauce an unpleasant taste.
As soon as the wine has evaporated, add the tomato puree, a couple of generous pinches of salt, a generous grinding of pepper, and stir.
Cover and wait for it to start simmering again, at this point, it is necessary to transfer the pot to a small burner compared to its size and lower the flame to a minimum. The ragù needs to 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 ragù alla bolognese, here comes the magical touch that sets it apart from other ragù: milk.Add the milk, mix well, and turn off. 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 be used.
Take a large lasagna pan 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 sheet of pasta on top.
and continue like this to create 5 layers. After placing the last sheet, add more ragù and béchamel, covering generously the entire surface, then a generous sprinkle of Parmesan
Cover first with parchment paper and then with aluminum foil.
Bake in a preheated static oven at 340°F for 40 minutes.
For a crispier crust effect, during the last 5 minutes remove the paper protection and place the pan on the top shelf of the oven, raising the temperature to 375°F grill mode.
And here are the lasagna Bolognese ready, enjoy your meal
Lasagna 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 the entire pan or part of it can be reheated the next day, so you can plan ahead.
They can also be prepared the day before, kept covered in the fridge after cooking, and then the entire pan or part of it can be reheated the next day, so you can plan ahead.
They can also be prepared the day before, kept covered in the fridge after cooking, and then the entire pan or part of it can be reheated the next day, so you can plan ahead.
Tips
Keep a small amount of ragù and béchamel aside in case they need to be reheated to prevent them from drying out on the surface due to storage.
FAQ (Frequently Asked Questions)
Lasagna Bolognese
Can I make green lasagna with this recipe?
Yes, certainly.
Can I use dry lasagna sheets with this recipe?
Yes, but you need to make a more hydrated ragù.
