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Lasagna alla Bolognese Recipe

Lasagna alla Bolognese is a traditional Italian recipe that has become a beloved favourite around the world. The rich, comforting layers of pasta, savoury ragù, creamy béchamel, and a generous sprinkling of cheese create a hearty, indulgent meal that's perfect for any occasion. In this article, we’ll take you on a journey through the history of this iconic dish, delve into the art of making it from scratch, and offer tips and variations to perfect your Lasagna alla Bolognese at home.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Cooking Time for Ragù 15 minutes
Total Time 2 hours 45 minutes
Course comfort food, Dinner Recipes
Cuisine Italian
Servings 4
Calories 700 kcal

Ingredients
  

For the Ragù (Bolognese Sauce)

  • 500 g beef mince preferably lean, but a mix of beef and pork can be used for added richness
  • 250 g pork mince optional, but traditional in some versions
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stick celery finely chopped
  • 2 cloves garlic minced
  • 1 can 400g plum tomatoes or crushed tomatoes
  • 100 ml dry white wine
  • 200 ml whole milk
  • 1 tbsp tomato purée
  • Olive oil for frying
  • Salt and pepper to taste
  • Fresh thyme or bay leaves optional
  • 1-2 tbsp Italian seasoning optional, but can be added for extra depth of flavour

For the Béchamel Sauce:

  • 50 g unsalted butter
  • 50 g plain flour
  • 600 ml whole milk warmed
  • A pinch of grated nutmeg
  • Salt and pepper to taste
  • 1 tbsp grated Parmesan cheese optional, for extra flavour

For the Lasagna:

  • 300 g fresh lasagna sheets alternatively, dried pasta can be used
  • 150 g grated Parmigiano Reggiano for layering
  • Mozzarella cheese optional, for extra creaminess

Instructions
 

Preparing the Ragù (Bolognese Sauce)

  • Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion, carrot, and celery, and cook until softened and translucent, about 8 minutes. Stir occasionally to prevent sticking.
  • Add the garlic and cook for a further minute until fragrant.
  • Add the minced beef and pork (if using) to the pot. Increase the heat slightly to brown the meat. Break up the meat with a wooden spoon, ensuring it cooks evenly. Once browned, remove any excess fat.
  • Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, which will concentrate the flavours.
  • Stir in the tomato purée, then add the canned tomatoes, breaking them up with the spoon. Add a pinch of salt, freshly ground black pepper, and any herbs you’re using (such as thyme or bay leaves).
  • Simmer gently over low heat for about 1.5 to 2 hours, stirring occasionally. The sauce should thicken and the flavours should meld together. If it gets too thick, add a splash of water or broth to adjust the consistency. Taste and adjust the seasoning as necessary.
  • Add the milk gradually, stirring to combine. This step helps mellow the acidity of the tomatoes and gives the sauce its rich, velvety texture. Continue cooking for another 30 minutes, stirring often.
  • Once your ragù is ready, set it aside to cool slightly.

Preparing the Béchamel Sauce

  • Melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes, forming a smooth roux (paste). This cooks out the raw taste of the flour.
  • Gradually add the warmed milk, whisking constantly to avoid lumps. Continue to cook the mixture over medium heat, whisking occasionally, until it thickens to the consistency of heavy cream.
  • Season with salt, pepper, and a pinch of grated nutmeg. Remove from the heat once the sauce is thickened and smooth. Stir in a tablespoon of grated Parmesan if desired for extra flavour.
  • Set aside to cool slightly before using.

Assembling the Lasagna

  • Preheat the oven to 180°C (160°C fan)/350°F.
  • If using dried lasagna sheets, cook them according to the package instructions. For fresh pasta, there’s no need to pre-cook the sheets, though you can quickly blanch them in boiling water for a minute or so to soften them if preferred.
  • Begin layering your lasagna: Start by spreading a thin layer of ragù at the bottom of a large baking dish.
  • Place a layer of lasagna sheets over the ragù, ensuring they cover the sauce completely. You may need to trim the edges slightly to fit the dish.
  • Spread a generous layer of béchamel sauce over the pasta sheets, followed by a spoonful of ragù.
  • Sprinkle some grated Parmigiano Reggiano over the top and add another layer of lasagna sheets.
  • Repeat the process, alternating between ragù, béchamel, and pasta sheets, until all components are used up. Ensure the top layer is covered with béchamel sauce and a generous amount of Parmesan cheese.
  • Bake in the preheated oven for 30-40 minutes, or until the top is golden and bubbling, and the lasagna is hot all the way through.
  • Allow the lasagna to rest for 10-15 minutes before serving. This helps the layers set, making it easier to slice and serve.

Step 4: Serving Your Lasagna alla Bolognese

  • Once your Lasagna alla Bolognese has rested, it’s ready to be served. Slice into generous portions and serve with a simple side salad, perhaps dressed in olive oil and balsamic vinegar, and a glass of red wine. The dish is perfect for family gatherings, special occasions, or as a comforting weeknight meal.

Notes

Tips for the Perfect Lasagna alla Bolognese

  • Slow-cook the ragù: The longer you cook the ragù, the better the flavours will develop. If you have the time, consider making the sauce a day ahead and letting it rest overnight. The flavour will deepen and improve.
  • Use fresh pasta: While dried pasta can be used, fresh pasta makes a big difference in the texture and overall quality of the dish. Fresh lasagna sheets are often available in Italian delicatessens and supermarkets.
  • Don’t skimp on the cheese: Use high-quality Parmigiano Reggiano and mozzarella for the best flavour and texture. A good-quality cheese will bring depth to the dish and contribute to its richness.
  • Rest the lasagna: After baking, let the lasagna rest for 10-15 minutes before cutting. This helps the layers set, making it easier to serve and enhances the flavours.
  • Customize your ragù: While traditional Bolognese uses a combination of beef and pork, feel free to adjust the meat according to your preference. Some people even add a small amount of pancetta for extra flavour.
  • Freezing Lasagna: Lasagna can be made in advance and frozen before baking. Wrap it tightly in foil or plastic wrap, and when ready to bake, cook it directly from frozen, adding an extra 15-20 minutes to the cooking time.

Additional Notes:

  • If you use low-fat cheese or opt for a lighter béchamel (with reduced butter or using a milk alternative), you can reduce the calorie count.
  • For a vegetarian version (replacing meat with lentils or mushrooms), the calorie count can be lowered as well.
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