Description
Lasagna alla Bolognese is a beloved classic in the world of Italian cuisine, featuring a rich meat sauce, creamy béchamel, and perfectly layered pasta.
Ingredients
- For the Ragù Bolognese:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 500g (1 lb) ground beef (or a mix of beef + pork)
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 (14 oz / 400g) can crushed tomatoes
- 2 tbsp tomato paste
- Salt, pepper, and a pinch of nutmeg
- Bay leaf (optional)
- Simmer low & slow: 1.5–2 hours
- For the Béchamel Sauce:
- 4 tbsp butter
- 1/4 cup flour
- 3 cups whole milk, warm
- Salt, white pepper, nutmeg
- Other layers:
- Lasagna noodles (fresh or no-boil are ideal)
- 1/2 cup grated Parmigiano-Reggiano
Instructions
1. Sauté onions, carrots, celery, and garlic in olive oil.
2. Brown ground beef in the mixture.
3. Deglaze with white wine.
4. Simmer the sauce for 1.5 to 2 hours.
5. Prepare béchamel sauce by making a roux with butter and flour, then adding warm milk.
6. Layer the baking dish with ragù, noodles, béchamel, and cheese.
7. Repeat layers until ingredients are used.
8. Cover with foil and bake at 375°F for 30 minutes.
9. Remove foil and bake for another 15 minutes.
10. Let rest for 15 minutes before serving.
Notes
Lasagna can be made ahead of time and refrigerated for up to 3 days before baking.
For variations, consider using sautéed mushrooms or seafood for a meatless option.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 7
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 75