Bolognese Lasagna

Lasagna Bolognese - A classic recipe full of tradition and love

Who doesn't love a steaming portion of lasagna? This Italian dish, also known as lasagna alla Bolognese, is a masterpiece of flavors and textures, harmoniously combining rich ragu sauce, delicate lasagna sheets, and creamy bechamel sauce. It’s a recipe that reminds us of family meals filled with smiles and stories, making us feel at home no matter where we are.

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 6-8

The history of lasagna

Lasagna has deep roots in culinary history, being a dish that has evolved over centuries. Its origins can be traced back to medieval Italy, and the recipe has diversified over time, with each region contributing its local ingredients. Today, lasagna Bolognese is celebrated worldwide for its richness in flavors and the comfort it provides.

Necessary ingredients

For the ragu sauce:
- 700 g minced meat (pork and beef mix)
- 30 g celery
- 1 medium carrot
- 1 medium onion
- 200 ml red wine
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 500 ml meat broth
- Salt, to taste

For the lasagna sheets:
- 300 g flour
- 2 eggs
- A pinch of salt

For the bechamel sauce:
- 100 g butter
- 100 g flour
- 1.2 liters milk
- ½ teaspoon freshly grated nutmeg
- Salt, to taste

For assembly:
- 50 g grated Parmesan cheese (or more, to taste)

Step by step - Preparing Lasagna Bolognese

1. Preparing the ragu sauce

We start by preparing the ragu sauce, which takes a bit of time, but the effort is worth it. Finely grate the celery and carrot, and chop the onion. In a large skillet, heat the olive oil over medium heat and add the vegetables. Sauté them lightly until they become translucent, about 5-7 minutes.

Once the vegetables are ready, add the minced meat. Mix well and let it brown for 10 minutes, stirring occasionally to prevent sticking. After the meat has browned, deglaze with red wine and let it simmer until the alcohol has evaporated and the sauce has reduced.

Then, add salt to taste and the tomato paste diluted in the meat broth. Let it simmer on low heat for about 1 hour, stirring occasionally. Finally, incorporate 200 ml of milk to add creaminess and let it simmer on low heat for another 3 minutes.

2. Preparing the lasagna sheets

If you want to achieve an authentic taste, I recommend making the lasagna sheets at home. In a large bowl, form a mound with the flour and add the eggs and a pinch of salt in the center. Using a fork, mix gently, gradually incorporating the flour. When the dough becomes thicker, continue kneading with your hands until you obtain a smooth and elastic ball.

Divide the dough into three parts. Using a pasta machine, roll each piece into a thin sheet, then cut the sheets into sizes suitable for the baking dish. Allow them to dry slightly on a clean surface.

3. Preparing the bechamel sauce

In a saucepan, melt the butter over low heat. Once melted, add the flour and quickly whisk to obtain a roux. Then, start pouring in the milk, little by little, continuously stirring to avoid lumps. Keep the sauce on low heat, stirring until it thickens. Finally, add salt and freshly grated nutmeg for extra flavor.

4. Assembling the lasagna

Preheat the oven to 180 degrees Celsius. In a baking dish (preferably glass, to admire the delicious layers), grease the bottom with a little olive oil. Start by adding a layer of ragu sauce, then the lasagna sheets, followed by the bechamel sauce. Sprinkle a little grated Parmesan over each layer.

Repeat this process, creating alternating layers of ragu, lasagna sheets, and bechamel sauce until you run out of ingredients. The last layer will be ragu sauce, which you will cover with a generous layer of grated Parmesan.

5. Baking

Place the dish in the preheated oven and bake for about 40 minutes, or until the top is golden and crispy. Let the lasagna cool for a few minutes before cutting, allowing the layers to settle and making it easier to portion.

Useful tips

- Pasta flour: Use type 00 flour for pasta, which is finer and provides a better texture.
- Wine: Choose a quality red wine that is good to drink, as it will influence the final taste of the sauce.
- Ragu sauce: You can also add some herbs, such as basil or oregano, for extra flavor.
- Serving: It can be served alongside a fresh green salad and a glass of red wine for a perfect meal.

Nutritional information (per serving)

- Calories: approximately 600 kcal
- Protein: 30 g
- Fat: 30 g
- Carbohydrates: 60 g

Lasagna Bolognese is more than just a recipe; it is a culinary experience that connects us to family traditions and moments spent with loved ones. Whether you prepare it for a large family or for a romantic dinner, it will surely be appreciated by all. Enjoy your meal!

 Ingredients: 100 g butter, 30 g celery, 2 eggs, 200 ml red wine, 700 g minced meat mix of pork and beef, 50 g grated parmesan, 3 tablespoons olive oil, 300 g flour, salt to taste, 1 medium onion, 1 medium carrot, 4 tablespoons tomato paste, 1/2 teaspoon freshly grated nutmeg, 500 ml meat broth, 1.2 liters milk.

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