Lasagna

Lasagna alla Bolognese: A Classic Delight for the Soul

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6-8

It’s hard not to fall in love with a well-made lasagna! Delicious layers of pasta, meat, and rich sauces come together in a dance of flavors that will delight your taste buds. This lasagna alla Bolognese recipe pays homage to culinary tradition, combining simple ingredients to create a sophisticated and comforting dish. Whether you’re making it for a special occasion or just to treat yourself, this recipe is sure to bring smiles of joy.

Ingredients

For the ragu sauce:
- 500 g ground beef (or a mix of pork and beef for a richer taste)
- 50 g pancetta (unsmoked cured pork)
- 1 medium onion, finely chopped
- 1 carrot, peeled and grated
- 50 ml dry white wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 400 g canned tomatoes (we recommend Cirio for superior quality)
- salt, pepper, oregano, a pinch of cinnamon, and ground nutmeg

For the béchamel sauce:
- 100 g butter
- 2 tablespoons flour
- 600 ml hot milk
- salt, pepper, and ground nutmeg

For the lasagna:
- 9 lasagna sheets (we recommend Panzani for excellent texture)
- 100 g grated Parmesan cheese
- 2 tablespoons olive oil

Step by step: Making the ragu sauce

1. In a large pot, add the 2 tablespoons of olive oil and butter. Heat over medium heat until the butter is completely melted.
2. Add the chopped onion and grated carrot. Sauté the vegetables for about 10 minutes, stirring frequently, until they become translucent and tender.
3. Incorporate the ground meat and pancetta, mixing well to combine. Cook for 5 minutes until the meat changes color and the juices evaporate.
4. Deglaze with the white wine and let it simmer until the alcohol evaporates completely.
5. Add the canned tomatoes and seasonings: salt, pepper, oregano, a pinch of cinnamon, and nutmeg. Mix well and let it cook until the sauce thickens, stirring occasionally to prevent sticking.

Making the béchamel sauce

1. In a small saucepan, melt the butter over low heat. Add the flour and stir well to create a smooth paste known as a roux.
2. Gradually pour in the hot milk while continuously stirring to prevent lumps from forming. Use a spatula or whisk to ensure a smooth texture.
3. Season the sauce with salt, pepper, and ground nutmeg. Cook over low heat, stirring constantly, until the sauce thickens.

Assembling the lasagna

1. Boil the lasagna sheets in a large pot of salted boiling water for 3 minutes. Then, remove them and let them cool on a clean towel to prevent sticking.
2. Preheat the oven to 180°C (350°F).
3. Prepare a baking dish (24x24 cm) and grease it with the 2 tablespoons of olive oil. Then, pour a thin layer of béchamel sauce on the bottom of the dish.
4. Place the first 3 lasagna sheets, slightly overlapping. Add half of the ragu sauce, followed by a layer of béchamel sauce, and sprinkle with 1/3 of the grated Parmesan cheese.
5. Repeat the process with another layer: 3 lasagna sheets, the remaining ragu sauce, béchamel sauce, and another 1/3 of Parmesan.
6. Place the last 3 lasagna sheets on top, cover with béchamel sauce, and sprinkle the remaining Parmesan.
7. Cover the dish with aluminum foil and bake for 35 minutes. Then, remove the foil and let the lasagna brown for 10-15 minutes, until it becomes golden and appetizing.

Serving and suggestions

Once the lasagna is ready, let it rest for 10 minutes before slicing. This will allow the layers to set and make cutting easier. Serve with a crisp green salad and a glass of white or red wine, depending on your preference.

Helpful tips and variations

- You can substitute ground beef with ground chicken or make a vegetarian version using grilled vegetables and tofu.
- Add fresh herbs, such as basil or parsley, for an extra flavor boost.
- If you want to customize your béchamel sauce, you can incorporate cheddar or mozzarella cheese for an even richer taste.
- Lasagna can be prepared in advance and frozen, making it perfect for a quick dinner on busy days.

Frequently asked questions

1. Can I use whole grain lasagna sheets? Yes, whole grain lasagna sheets are a healthy option that adds fiber to the dish.

2. How can I make lasagna easier to digest? Use lean meat and reduce the amount of cheese to make the dish lighter.

3. How long can I keep lasagna in the fridge? Cooked lasagna can be stored in the fridge for 3-4 days.

4. Can lasagna be frozen? Yes, lasagna can be frozen before or after baking. Make sure to wrap it well to prevent freezer burn.

Now that you have all the necessary information, all that’s left is to get cooking! This lasagna alla Bolognese recipe is sure to become a family favorite. Happy cooking!

 Ingredients: Ragu sauce 500 g beef (or a mixture of pork and beef) 50 g pancetta (dry but unsmoked ham) 1 medium onion 1 carrot 50 ml white wine 2 tbsp oil 2 tbsp butter 400 g Cirio tomato pulp salt pepper oregano a pinch of cinnamon a pinch of ground nutmeg Bechamel sauce: 100 g butter 2 tbsp flour 600 ml milk salt ground nutmeg pepper 9 lasagna sheets (I used Panzani) 100 g grated Parmesan 2 tbsp oil

 Tags:  bolognese lasagna