Lasagna Bolognese Recipe
FRESH HOMEMADE LASAGNA ALLA BOLOGNESE.
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Ingredients
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Bolognese Sauce
Béchamel (White Sauce)
Assembly & Cheese
Garnish (optional)
Method
Bolognese Sauce
- 1
sauté soffritto
Heat a large heavy-bottomed saucepan over medium heat. Add the olive oil and 2 tablespoons butter. When butter foams, add the finely diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 7–9 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
render pancetta and brown meat
Add the chopped pancetta and cook 3–4 minutes until it releases fat. Increase heat to medium-high and add the ground beef and pork, breaking up with a spoon. Cook until browned and no longer pink, about 8–10 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper while browning.
- 3
- 4
deglaze and simmer
Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 3 minutes. Stir in crushed tomatoes, tomato paste, stock, bay leaves, dried oregano, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper and the grated nutmeg. Bring to a low simmer.
- 5
long, slow simmer
Partially cover and simmer gently on the lowest heat for 1.5 to 2 hours, stirring occasionally. If the sauce becomes too thick, add a few tablespoons of stock or water. Taste and adjust seasoning. Remove bay leaves before assembling.
Béchamel (White Sauce)
- 6
- 7
add milk and finish
Gradually whisk in the warmed milk, a ladle at a time, ensuring no lumps form. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Stir in nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. If sauce becomes too thick, thin with a little warm milk to reach a pourable but thick consistency.
Assembly & Baking
- 8
preheat and prepare pan
Preheat oven to 375°F (190°C). Butter a 9x13-inch (or similar) baking dish with 1 tablespoon butter and dot a little additional butter along the bottom.
- 9
layer lasagna
Spread a thin layer (about 1/2 to 3/4 cup) of Bolognese on the bottom of the dish, then a thin layer of béchamel (about 1/3 cup). Arrange a single layer of lasagna sheets to cover the base (trim if necessary). Spread about 1 to 1 1/4 cups Bolognese evenly over the sheets, then spoon about 1/3 cup béchamel over the meat, sprinkle ~1/4 cup grated Parmesan and about 1/2 cup shredded Mozzarella. Repeat two more times (three meat layers total), finishing with a final layer of pasta, the remaining béchamel spread evenly over the top, remaining Parmesan and the rest of the Mozzarella. Dot top with remaining 1 tablespoon butter.
- 10
- 11
rest and serve
Remove from oven and let rest 15–20 minutes to set the layers. Garnish with fresh basil leaves and extra grated Parmesan if desired. Slice into squares and serve warm.
