Lasagna Bolognese is a classic Italian dish that harmoniously combines layers of tender pasta, rich Bolognese sauce, creamy béchamel, and savory Parmesan cheese. Originating from the Emilia-Romagna region, this hearty casserole has become a beloved comfort food worldwide.
Why You Will Love This Recipe
- Authentic Italian flavors from traditional Bolognese sauce.
- Perfect for meal prep, as it tastes even better the next day.
- A crowd-pleaser that is ideal for gatherings and family dinners.
- Rich and creamy texture, thanks to the combination of béchamel and cheese.
Ingredients
For the Bolognese Sauce:
- 2 ounces pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 4 tablespoons unsalted butter
- 11 ounces ground beef
- 4 ounces ground pork
- 4 ounces ground Italian sausage
- 1 clove, freshly ground
- Dash of freshly ground cinnamon
- 1 teaspoon freshly ground black pepper
- 2 pounds tomatoes, peeled and chopped, or a 28-ounce can of whole peeled tomatoes
- 1 cup whole milk
- 1/2 teaspoon sea salt
For the Béchamel Sauce:
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
For Assembly:
- Approximately 16 sheets of lasagna noodles
- 1 cup freshly grated Parmesan cheese
Directions
Preparing the Bolognese Sauce
- Sauté the Vegetables and Pancetta: In a large saucepan, melt the butter over medium heat. Add the pancetta, onion, celery, and carrot. Cook until the onion becomes translucent and pale gold.
- Brown the Meats: Incorporate the ground beef, pork, and Italian sausage into the saucepan. Increase the heat to high and cook until the meats are browned. Sprinkle in the ground clove, cinnamon, and black pepper.
- Add Tomatoes and Simmer: Stir in the chopped tomatoes. Once the mixture begins to simmer, reduce the heat to low. Cover the saucepan and let the sauce cook slowly, stirring occasionally, for about 3 hours. If the sauce appears too dry during this time, add a bit of water or beef broth as needed.
- Finish with Milk: Pour in the whole milk and season with sea salt. Continue to simmer gently for an additional 30 minutes. Once done, set the Bolognese sauce aside.
Preparing the Béchamel Sauce
- Warm the Milk: In a small saucepan, heat the milk until it’s just about to boil. Then, remove it from the heat and set aside.
- Create the Roux: In a separate saucepan, melt the butter over medium heat. Add the flour, whisking continuously, and cook until the mixture turns a light golden color, indicating the formation of a roux.
- Combine and Thicken: Gradually pour the warmed milk into the roux, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens to a creamy consistency. Remove from heat and set aside.
Assembling the Lasagna
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Noodles: Cook the lasagna noodles according to the package instructions. Once done, drain and lay them out on a clean kitchen towel to prevent them from sticking together.
- Layer the Components: In a 13×9-inch baking dish, spread a thin layer of the Bolognese sauce at the bottom. Place a layer of noodles over the sauce. Spread a portion of the Béchamel sauce over the noodles, followed by a sprinkle of grated Parmesan cheese. Repeat this layering process until all components are used, finishing with a layer of Béchamel sauce and a generous sprinkle of Parmesan on top.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 to 30 minutes, or until the top is lightly browned and the dish is bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 5 to 10 minutes before serving. This allows the layers to set and makes for easier slicing.
Nutritional Information
Per Serving (based on 12 servings):
- Calories: Approximately 450
- Protein: 25g
- Carbohydrates: 32g
- Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 800mg
- Fiber: 3g
- Sugar: 8g
Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
Serving Size:
This recipe yields 12 servings.
Preparation Time:
Approximately 2 hours
Cooking Time:
Approximately 2 hours
Total Time:
Approximately 4 hours
Tips for the Best Lasagna Bolognese
- Quality Ingredients: Using fresh, high-quality ingredients, especially in the Bolognese sauce, enhances the overall flavor of the dish.
- Homemade Pasta: If possible, opt for homemade pasta sheets. They offer a tender texture that complements the rich sauces.
- Resting Period: Allowing the lasagna to rest after baking ensures cleaner slices and better presentation.
Variations
- Green Lasagna (Lasagna Verde): Replace traditional pasta sheets with spinach-infused lasagna sheets for a vibrant and nutritious twist.
- Gluten-Free Lasagna: Use gluten-free lasagna noodles and substitute flour in the béchamel sauce with a gluten-free alternative.
- Vegetarian Lasagna: Swap the Bolognese sauce with a mixture of sautéed mushrooms, lentils, and zucchini for a delicious vegetarian alternative.
What to Serve with Lasagna Bolognese
- Classic Garlic Bread: A crispy side that pairs beautifully with the rich and creamy lasagna.
- Fresh Green Salad: A light, refreshing salad with balsamic vinaigrette helps balance the richness of the dish.
- A Glass of Red Wine: Traditional pairings include Sangiovese or Chianti, both of which complement the depth of the Bolognese sauce.
Storage and Reheating Instructions
- Refrigeration: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
- Freezing: Lasagna freezes well! Wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
Common Mistakes to Avoid
- Skipping the Simmering Process: The longer the Bolognese sauce cooks, the richer the flavor. Avoid rushing this step.
- Using Too Much Cheese: While cheese is delicious, excessive amounts can overpower the balance of flavors.
- Not Letting It Rest: Letting the lasagna sit after baking helps the layers hold together when slicing.
Frequently Asked Questions
Can I Make Lasagna Bolognese Ahead of Time?
Yes! Prepare the lasagna up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature and bake as instructed.
Do I Have to Use Béchamel Sauce?
Traditional Lasagna Bolognese uses béchamel for a creamy texture, but you can substitute ricotta cheese if preferred.
Can I Use Store-Bought Pasta Sauce?
While homemade Bolognese provides the best flavor, a high-quality store-bought sauce can be used as a time-saving alternative.
Conclusion
Lasagna Bolognese is a timeless dish that brings warmth and comfort to any meal. Whether you’re preparing it for a cozy family dinner or a festive gathering, this authentic recipe will delight your taste buds and impress your guests. Enjoy your homemade Lasagna Bolognese with a side of garlic bread, a fresh salad, and a glass of Italian wine!
Give this recipe a try and let us know how it turned out in the comments below!
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Authentic Lasagna Bolognese Recipe – A Classic Italian Favorite
Ingredients
Scale
For the Bolognese Sauce:
- 2 ounces pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 4 tablespoons unsalted butter
- 11 ounces ground beef
- 4 ounces ground pork
- 4 ounces ground Italian sausage
- 1 clove, freshly ground
- Dash of freshly ground cinnamon
- 1 teaspoon freshly ground black pepper
- 2 pounds tomatoes, peeled and chopped, or a 28-ounce can of whole peeled tomatoes
- 1 cup whole milk
- 1/2 teaspoon sea salt
For the Béchamel Sauce:
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
For Assembly:
- Approximately 16 sheets of lasagna noodles
- 1 cup freshly grated Parmesan cheese
Instructions
Preparing the Bolognese Sauce
- Sauté the Vegetables and Pancetta: In a large saucepan, melt the butter over medium heat. Add the pancetta, onion, celery, and carrot. Cook until the onion becomes translucent and pale gold.
- Brown the Meats: Incorporate the ground beef, pork, and Italian sausage into the saucepan. Increase the heat to high and cook until the meats are browned. Sprinkle in the ground clove, cinnamon, and black pepper.
- Add Tomatoes and Simmer: Stir in the chopped tomatoes. Once the mixture begins to simmer, reduce the heat to low. Cover the saucepan and let the sauce cook slowly, stirring occasionally, for about 3 hours. If the sauce appears too dry during this time, add a bit of water or beef broth as needed.
- Finish with Milk: Pour in the whole milk and season with sea salt. Continue to simmer gently for an additional 30 minutes. Once done, set the Bolognese sauce aside.
Preparing the Béchamel Sauce
- Warm the Milk: In a small saucepan, heat the milk until it’s just about to boil. Then, remove it from the heat and set aside.
- Create the Roux: In a separate saucepan, melt the butter over medium heat. Add the flour, whisking continuously, and cook until the mixture turns a light golden color, indicating the formation of a roux.
- Combine and Thicken: Gradually pour the warmed milk into the roux, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens to a creamy consistency. Remove from heat and set aside.
Assembling the Lasagna
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Noodles: Cook the lasagna noodles according to the package instructions. Once done, drain and lay them out on a clean kitchen towel to prevent them from sticking together.
- Layer the Components: In a 13×9-inch baking dish, spread a thin layer of the Bolognese sauce at the bottom. Place a layer of noodles over the sauce. Spread a portion of the Béchamel sauce over the noodles, followed by a sprinkle of grated Parmesan cheese. Repeat this layering process until all components are used, finishing with a layer of Béchamel sauce and a generous sprinkle of Parmesan on top.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 to 30 minutes, or until the top is lightly browned and the dish is bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 5 to 10 minutes before serving. This allows the layers to set and makes for easier slicing.
