Lasagna Bolognese

Lasagna Bolognese is a rich and hearty Italian dish made with layers of pasta, a slow-cooked Bolognese sauce, creamy béchamel, and plenty of cheese. This classic comfort food takes time to prepare, but the result is worth every minute.

Duration:

• Bolognese sauce: 1.5 – 2 hours
• Béchamel sauce: 20 minutes
• Assembly: 30 minutes
• Baking: 45 minutes
• Total: Approx. 3 hours and 45 minutes

• Ingredients

  For the Bolognese sauce:

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 1 cup red wine
  • 1 1/2 cups crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 cup whole milk
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/2 tsp nutmeg

  For the béchamel sauce:

  • 4 tbsp butter
  • 4 tbsp flour
  • 4 cups whole milk
  • Salt and pepper to taste
  • A pinch of nutmeg

  For the lasagna:

  • 12 lasagna noodles, cooked
  • 2 cups grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Fresh basil (optional, for garnish)

  Instructions

  Bolognese Sauce Preparation (2 hours)

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened.
  2. Cook the meat: Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned, about 10 minutes.
  3. Add garlic and deglaze: Stir in the minced garlic and cook for 1 minute. Pour in the red wine, allowing it to simmer until mostly evaporated, about 5 minutes.
  4. Simmer the sauce: Add the crushed tomatoes, tomato paste, beef broth, bay leaf, oregano, and nutmeg. Stir well. Reduce heat to low and let the sauce simmer uncovered for about 1-1.5 hours, stirring occasionally. Add salt and pepper to taste.
  5. Finish the sauce: Stir in the milk and cook for an additional 15 minutes to achieve a creamy consistency. Remove the bay leaf before assembling the lasagna.

  Béchamel Sauce Preparation (20 minutes)

  1. Make a roux: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to avoid browning.
  2. Add milk: Gradually pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 10 minutes.
  3. Season: Add salt, pepper, and a pinch of nutmeg. Stir and remove from heat.

  Assembly (30 minutes)

  1. Preheat oven: Preheat your oven to 375°F (190°C).
  2. Layer the lasagna: In a 9×13-inch baking dish, spread a thin layer of Bolognese sauce at the bottom. Add a layer of lasagna noodles. Spread some béchamel sauce on the noodles, followed by a layer of Bolognese and a sprinkle of Parmesan cheese. Repeat the layers, finishing with béchamel sauce on top.
  3. Add cheese: Sprinkle the top with shredded mozzarella and the remaining Parmesan cheese.
  4. Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.

  Serving and Garnishing (5 minutes)

  1. Rest the lasagna: Let the lasagna cool for 10 minutes before slicing. This helps the layers set and makes it easier to serve.
  2. Garnish and serve: Garnish with fresh basil if desired, and serve with a side salad or garlic bread.

  Tips for success:

  • Cooking the Bolognese sauce slowly allows the flavors to deepen, so don’t rush this step.
  • Ensure that the béchamel sauce is smooth and thick to prevent the lasagna from being too runny.
  • Resting the lasagna before slicing is crucial to avoid messy servings.

  Enjoy your homemade lasagna Bolognese!

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