Lasagna alla Bolognese
This classic Italian lasagna is built with layers of rich meat sauce, creamy bechamel and pasta. It’s a labor of love, but the result is completely worth it.
Servings: 12
Equipment
- Pot Large with Lid
- Baking Dish 9 x 13-Inch
Ingredients
- 1 Box lasagna noodles dried
- 2 Cups parmesan cheese freshly grated
For the Bolognese Sauce
- 4 Ounces pancetta finely diced
- 1 onion large, finely diced
- 2 carrots medium, finely diced
- 2 celery stalks medium, finely diced
- 1 ½ Pounds ground beef
- 1 ½ Pounds ground pork
- salt and pepper to taste
- 1 Cup white wine dry, such as Pinot Grigio or Sauvignon Blanc
- 1 Cup whole milk
- 1 Can crushed tomatoes 28-Ounce
- 2 Cups chicken broth plus more if needed
For the Bechamel Sauce (Makes 4 Cups)
- 6 Tablespoons unsalted butter
- ½ Cup all-purpose flour
- 4 Cups milk warm
- salt and pepper to taste
- ½ Teaspoon ground nutmeg optional but recommended
For Topping
- parmesan cheese freshly grated
- basil leaves finely chopped
Instructions
Make the Ragu alla Bolognese
- Heat a large pot over medium heat and sauté the pancetta until golden brown and the fat has rendered out.
- Put the onions, carrots and celery into the pot and cook until softened, around 8 minutes.
- Turn your heat to high and add the ground beef and ground pork with a big pinch of salt and pepper and break up the clumps with a wooden spoon.
- Brown the meat with the vegetables, stirring occasionally, 20 to 30 minutes.
- Deglaze the pot with white wine and cook off the alcohol, about 2 minutes.
- Add milk and cook until most of the moisture has been absorbed by the mixture, 2 to 3 minutes.
- Add crushed tomatoes and chicken broth.
- Bring to a boil, then lower the heat, cover and simmer for 2 hours, checking on the sauce every 20 to 30 minutes and stirring.
- Uncover for the last 20 minutes. If it starts to look too dry, add a little broth at a time to rehydrate it. It should be pasty looking yet moist.
Make the Bechamel Sauce
- In a large pot, melt the butter.
- Whisk in the flour and cook until light golden brown.
- Remove from the heat, and whisk in the warmed milk, stirring constantly.
- Once incorporated, return to the heat and continue whisking until thickened. Sprinkle in salt and pepper to taste and whisk in the nutmeg once finished. The sauce should coat the back of a spoon and still be slightly runny.
Assemble and Bake the Lasagna alla Bolognese
- Preheat the oven to 350°F.
- Cook the noodles as directed on the package and let cool slightly so they are easier to handle. If not already stated on the package, coat a baking tray with a thin layer of cooking spray and in between each piece of cooked pasta.
- Ladle approximately ⅓ cup of bechamel sauce into a 9 x 13-inch baking dish to cover the bottom.
- Cover the sauce with 4 sheets of lasagna noodles, slightly overlapping them in one direction.
- Scoop about 2 ½ cups of the Bolognese onto the pasta, covering it evenly.
- Ladle around ⅔ cup of bechamel, spreading it evenly over the Bolognese, then sprinkle with grated parmesan cheese.
- Continue layering, making sure to layer the lasagna sheets in the opposite direction from the previous layer until you’ve placed your last layer on top. Ladle the remaining bechamel on top and sprinkle with the remaining parmesan. You should be able to make at least 4 layers.
- Cover with aluminum foil, making sure to dome it slightly over the lasagna, trying your best not to touch the top with foil.
- Bake for 30 to 40 minutes until the lasagna has been heated through.
- Uncover and set your oven to broil.
- Bake for another 5 to 10 minutes or until the parmesan on top has some char.
- Let it cool for 30 minutes, then top with more freshly grated parmesan and finely chopped basil leaves, slice and serve.
Notes
Let the ragu cook long enough: This step is key to achieving rich flavor and perfect texture.
Use a thick but pourable bechamel: It should coat the spoon but still spread easily.
Assemble ahead: Build the lasagna the day before to save time when serving.
Defrost before baking: If cooking from frozen, thaw fully in the fridge for even heating.
Alternate noodle direction: This gives the layers more structure and holds the sauce better.
Don’t skip the resting time: Letting the lasagna sit makes it easier to slice cleanly.
Use a food processor: To speed up chopping vegetables without pureeing them.
Balance the fat: Dab excess grease off the cooked ragu if you prefer a leaner bite.
Use a thick but pourable bechamel: It should coat the spoon but still spread easily.
Assemble ahead: Build the lasagna the day before to save time when serving.
Defrost before baking: If cooking from frozen, thaw fully in the fridge for even heating.
Alternate noodle direction: This gives the layers more structure and holds the sauce better.
Don’t skip the resting time: Letting the lasagna sit makes it easier to slice cleanly.
Use a food processor: To speed up chopping vegetables without pureeing them.
Balance the fat: Dab excess grease off the cooked ragu if you prefer a leaner bite.
Nutrition
Calories: 705kcal | Carbohydrates: 42g | Protein: 36g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 641mg | Potassium: 763mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2253IU | Vitamin C: 5mg | Calcium: 372mg | Iron: 3mg
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