lasagna bolognese recipe

Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it’s called Lasagne alle Bolognese. Made with fresh egg pasta, in the shape of rectangles called “Lasagna”. First you lay them in a lasagna pan then cover with meat sauce (Bolognese), bechamel and parmigiano, layer by layer. Finally cook lasagna in the oven, where all the ingredients are combined together.

Lasagna Bolognese Recipe | Lasagne alla Bolognese

300 g (10 oz) of ground beef

150 g (5 oz) of sliced pancetta

carrot

celery

g (1,70 oz) of onion

tomato passata

100 ml of dry white wine

100 ml of whole milk

300 ml of meat stock

extra virgin olive oil

salt and pepper

lasagna noodles

500 ml of whole milk

unsalted butter (1,7 oz)

all-purpose flour (1,7 oz)

nutmeg

Make Bolognese sauce

First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.

Cook the vegetables

Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.

Cook the meat

Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.

Cook two hours

Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.

Make Bechamel

In a saucepan, melt the butter over low heat then add the flour – using a flour sieve – while mixing QUICKLY with a whisk. Cook for 30 sec/1 min stirring, so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color. Now set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.

Stir

Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.

Make lasagna bolognese

Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.

Make Layers

With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna – bolognese sauce – bèchamel – parmigiano -repeat), in any case up to fill your baking dish.

Cook lasagna

Finish by covering the last layer with plenty of Parmigiano cheese, that cooking make a crispy crust. Bake at 190° (380 F) for about 30 minutes.Let cool Lasagna Bolognese out of the oven for 10 minutes before serving.

This delicious Classic Lasagna Bolognese Recipe is layered with homemade pasta, bechamel, and bolognese for an unforgettable meal.

Classic Lasagna Bolognese Recipe

yellow onion

carrots

garlic

olive oil

pork

beef

white wine (pinto Grigio, chardonnay, or sauvignon blanc)

can of crushed tomatoes

recipes

recipe for homemade pasta

mozzarella cheese

Parmesan cheese

coarse sea salt and fresh cracked pepper

Start making the Bolognese sauce by finely mincing using a chef&#39;s knife or processing the onions, celery, carrots, and garlic in a food processor.

Pour 3 tablespoons of oil into a large rondeau pot (8 quarts) over medium heat.

Add the minced vegetables and sauté/sweat them for 4 to 6 minutes while frequently stirring.

Next, add in the ground pork and beef and cook until it is well browned and cooked throughout.

Deglaze with the white wine and reduce the amount of liquid by one half. Pour in the hand-crushed tomatoes, salt, and pepper, and mix to combine. Simmer over low heat until it&#39;s ready to be used.

In the meantime, make your pasta dough. Once the dough is rolled out, cut each sheet into 9&quot; to 11&quot; long pieces to fit inside of the 13x9 casserole dish we will use. Set it to the side on a clean surface dusted with flour until it is ready to be boiled.

Make the bechamel sauce and keep it warm over low heat.

Boil about 6 to 7 pasta sheets at a time in a large pot of boiling salted water for 20 to 30 seconds.

Remove the pasta and set them on a clean kitchen towel separate from one another so that they are easy to grab when assembling.

Place a small amount of bechamel sauce to the bottom of a lasagna pan. Next do the same with the Bolognese sauce.

Add a layer of cooked pasta to completely cover both sauces.

Add on both of the sauces in the same manner and then sprinkle a 1/4 cup of mozzarella and 2 tablespoons of parmesan over the sauces.

Repeat the process until the pasta, sauces and cheeses have been used.

Save a good amount of the bechamel to pour over the top of everything at the end. Add the remaining bolognese sauce over the top. Be sure there is plenty left to be able to do this.

Finish by sprinkling on the remaining cheeses to cover every thing and bake at 400° for 35 to 40 minutes or until browned and crispy in the corners.

Let the lasagna sit at room temperature for 10 to 15 minutes before slicing and serving.

Chef I’ve made this twice now. Each time it came out incredible. This is one of my chef Parisi favorites. I love your recipes, I love your videos. Keep doing what you’re doing. Thanks, man!

Made this and it was super great Making again next week.

I've made a lot of lasagne's in my life, with &amp; without bechamel sauce, and reports from the family was that this was the best ever. I have to agree. While everyone loved the bolognese sauce, 3lbs of meat given the ratio of the other ingredients seems like WAY too much meat to me, but hey, I guess that's why it's a bolognese. I used 2lb total of pork &amp; beef keeping everything else the same and it still seemed like a lot but it was totally awesome. Thank you for ditching the ricotta. Lasagne made with bechamel instead is far superior. Cheers!

good luck with the recipes, thanks and keep going

Délicieuse ,,,,  The best lazagna ever made !

I finally found a recipe that beats my mother-in-law’s!  For years, hubby thought his mom’s lasagna was better than mine.  Since my MIL was a great cook, his opinion never bothered me.  One day, I decided to try this recipe (but I used store-bought noodles to save time), and my whole family raved about it!  My husband included!  So, thank you, Chef Billy!

Tasty @so tasty Thank you Chef Billy your recipe

https://www.youtube.com/watch?v=giiZ_V7H25I

I’m guessing the way you make lasagna is with some dried noodles, ricotta, eggs, mozzarella, parmesan and some sort of tomato or meat sauce correct?

While sure this can taste great, it’s just not the classic way to make a lasagna recipe.  

In fact, if you were to go to Italy and visit a restaurant and ask for the most authentic lasagna in the country, this lasagna Bolognese is what they would serve you. 

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Authentic Classic Lasagna Bolognese Recipe with Homemade Noodles

For the Bolognese:

1 peeled and roughly chopped yellow onion
4 peeled and roughly chopped carrots
4 roughly chopped stalks of celery
6 garlic cloves
3 tablespoons of olive oil
1 ½ pounds of ground pork
1 ½ pounds of ground beef
28 ounce can of crushed tomatoes
sea salt and fresh cracked pepper to taste

For the Béchamel:

6 cups of whole milk
6 tablespoons of unsalted butter
9 tablespoons of all-purpose flour
pinch of ground nutmeg
sea salt and fresh cracked pepper to taste

For the Lasagna Noodles:

4 cups of semolina flour
6 eggs
½ teaspoon of sea salt

For the Cheeses:

10 ounces of shredded mozzarella cheese
1 cup of grated Parmesan cheese

Serves 12

prep time: 60 minutes

cook time: 120 minutes

Procedures:

Bolognese: Add the onions, carrots, celery and garlic to a food processor and pulse on high speed until it is finely minced.
Next, add the olive oil to a large pot over medium heat and add in the minced vegetables and sweat for 4 to 6 minutes.
Add in the ground pork and ground been and cook until browned and cooked through out, about 15 minutes.
Pour in the tomatoes, season with salt and pepper.   Mix and cook for 90 minutes on low heat.  Keep warm.
Bechamel: Add the milk to a large pot over medium-low heat.
In a separate pan over medium heat add in the butter until melted.
Stir in the flour until combined and cook over medium-low heat for 2 minutes to make a roux.
Add the roux to the pot of warm milk and stir over medium-low heat until very thick.  Season with salt, pepper and nutmeg.  Keep warm. 
Noodles: Add the flour, eggs and salt to a food processor and pulse on high until big chunks are formed.  If it’s gritty add water, if it’s real wet add some more flour.  
Transfer to a clean surface.
Knead for 15 minutes before placing in a plastic bag and resting in the refrigerator for 20-30 minutes.
Remove the plastic from the dough and cut it into 3 equal size pieces.
Lightly flour the dough pieces and press down with your hand. Run a piece of dough through the hand crank pasta maker on the 0 setting and run it through 3 times.
Turn the crank to 3 and run it through 2 times. Change the setting to 6 and roll it out once and ten dust with flour on a clean surface.
Cut the dough with a knife so that it will fit into layers in a lasagna casserole pan.
Par boil the noodles in a large pot of boiling salted water 6 to 7 noodles at a time for only 20 to 30 seconds.  
Place them separately on kitchen towels until it’s time to plate up. 
To Layer: Place a small amount of bechamel sauce to the bottom of a lasagna pan.  Next do the same with the Bolognese sauce.  
Add a layer of cooked noodles to completely cover both sauces.  Then do the same with both sauces on top of the noodles.
Sprinkle some mozzarella and parmesan over the sauces.  Repeat the process until the noodles, sauces and cheeses have been used.
Be sure to reserve plenty of the sauces so that the thickest layer is poured over the top.
Bake at 400° for 35 to 40 minutes or until browned and crispy in the corners.
Slice and serve!

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