Lasagna Bolognese
Classic Italian lasagna with a rich beef ragù simmered for hours and creamy béchamel sauce. Layers of fresh pasta, meat sauce, and cheese baked until golden and bubbling.
- Total time
- 180 min
- Servings
- 8
- Calories
- 485
- Protein
- 28g
Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 3 tbsp tomato paste
- 120 ml whole milk
- 120 ml dry white wine
- 400 g canned crushed tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 100 g butter
- 100 g all-purpose flour
- 1 L whole milk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp nutmeg
- 500 g fresh egg pasta sheets or dried lasagna noodles
- 150 g grated Parmigiano-Reggiano
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion, carrot, and celery (soffritto). Cook for 5-7 minutes until softened.
- 2
Add ground beef and pork, breaking apart with a wooden spoon. Cook for 8-10 minutes until no longer pink.
- 3
Stir in tomato paste and cook for 2 minutes, stirring constantly.
- 4
Deglaze with white wine, scraping up any browned bits. Let wine reduce by half, about 3 minutes.
- 5
Add crushed tomatoes, salt, and pepper. Bring to a simmer.
- 6
Reduce heat to low and simmer uncovered for 2-3 hours, stirring occasionally. The sauce should reduce and become rich.
- 7
Stir in milk and simmer for another 10 minutes. Taste and adjust seasoning.
- 8
In a saucepan, melt butter over medium heat.
- 9
Whisk in flour to create a roux, stirring constantly for 2 minutes until light golden.
- 10
Gradually add milk in portions, whisking constantly to prevent lumps.
- 11
Continue cooking and stirring for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.
- 12
Season with salt, white pepper, and nutmeg. Set aside.
- 13
If using dried lasagna noodles, cook according to package directions, drain, and lay flat on paper towels.
- 14
Preheat oven to 180°C (350°F).
- 15
Spread a thin layer of ragù on the bottom of a 9x13 inch baking dish.
- 16
Layer pasta sheets, overlapping slightly. Spread ragù, then béchamel, then a sprinkle of Parmigiano-Reggiano.
- 17
Repeat layers until all ingredients are used, ending with a béchamel and Parmigiano-Reggiano layer.
- 18
Bake for 30-40 minutes until the top is golden brown and bubbling at the edges.
- 19
Let rest for 10 minutes before serving.
Tools you’ll need
- large heavy-bottomed pot
- wooden spoon
- medium saucepan
- whisk
- 9x13 inch baking dish
- oven
- grater or microplane
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