Lasagne alla Bolognese Recipe
Lasagne alla Bolognese is a beloved Italian classic, combining layers of rich Bolognese sauce, creamy béchamel, and perfectly cooked pasta sheets. This recipe brings together hearty flavors and satisfying textures, making it a go-to meal for gatherings and special occasions. Prepare to indulge in a comforting dish that’s as impressive as it is delicious. This lasagne is sure to become a family favorite!
Equipment
- Large skillet or pot
- Baking dish (9x13 inches recommended)
- Medium saucepan
- Whisk
- Wooden spoon
- Ladle
Ingredients
For the Bolognese Sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 500g ground beef
- 250g ground pork
- 1 Cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbps tomato paste
- 1 cup beef broth
- 1 bay leaf
- Salt and pepper to taste
For the Béchamel Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups milk
- Salt and nutmeg to taste
For Assembly
- 12 lasagne sheets
- 1 1/2 cups grated parmesan cheese
Instructions
Make the Bolognese Sauce
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
- Add the ground beef and pork, cooking until browned. Drain excess fat if needed.
- Pour in the red wine, cooking until the liquid reduces by half.
- Stir in crushed tomatoes, tomato paste, and beef broth. Add the bay leaf, season with salt and pepper, and let simmer for 2 hours, stirring occasionally.
Prepare the Béchamel Sauce
- Melt butter in a medium saucepan over medium heat. Whisk in flour, cooking for 1–2 minutes.
- Slowly add milk, whisking continuously until smooth and thickened. Season with salt and a pinch of nutmeg.
Assemble the Lasagne
- Preheat oven to 350°F (175°C).
- Spread a thin layer of Bolognese sauce in the baking dish, followed by a layer of pasta sheets.
- Add a layer of Bolognese sauce, a layer of béchamel, and a sprinkle of parmesan. Repeat the layers, ending with béchamel and parmesan on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until golden.
- Let rest for 15 minutes before serving.
Notes
For an extra creamy béchamel, use whole milk. If using dried pasta sheets, pre-boil them according to package instructions. Let the lasagne rest before cutting to ensure each slice holds together.
