lasagne bolognese

Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it’s called Lasagne alle Bolognese. Made with fresh egg pasta, in the shape of rectangles called “Lasagna”. First you lay them in a lasagna pan then cover with meat sauce (Bolognese), bechamel and parmigiano, layer by layer. Finally cook lasagna in the oven, where all the ingredients are combined together.

Lasagna Bolognese Recipe | Lasagne alla Bolognese

300 g (10 oz) of ground beef

150 g (5 oz) of sliced pancetta

carrot

celery

g (1,70 oz) of onion

tomato passata

100 ml of dry white wine

100 ml of whole milk

300 ml of meat stock

extra virgin olive oil

salt and pepper

lasagna noodles

500 ml of whole milk

unsalted butter (1,7 oz)

all-purpose flour (1,7 oz)

nutmeg

Make Bolognese sauce

First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.

Cook the vegetables

Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.

Cook the meat

Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.

Cook two hours

Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.

Make Bechamel

In a saucepan, melt the butter over low heat then add the flour – using a flour sieve – while mixing QUICKLY with a whisk. Cook for 30 sec/1 min stirring, so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color. Now set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.

Stir

Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.

Make lasagna bolognese

Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.

Make Layers

With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna – bolognese sauce – bèchamel – parmigiano -repeat), in any case up to fill your baking dish.

Cook lasagna

Finish by covering the last layer with plenty of Parmigiano cheese, that cooking make a crispy crust. Bake at 190° (380 F) for about 30 minutes.Let cool Lasagna Bolognese out of the oven for 10 minutes before serving.

Lasagna Bolognese includes only fresh egg pasta, Bolognese ragù (slow-cooked meat sauce), creamy béchamel (white sauce) and plenty of grated Parmigiano cheese. The result is a melt in your mouth, creamy, decadent, and satisfying lasagna that is distinct to Italy. When you make this recipe you will feel like you are dining at an Italian trattoria on the streets of Italy. It is a recipe loved by all and bring me back to my home in Italy. This is the recipe I grew up eating at large tables filled with family, love, and laughter. I hope you love it as much as I do!

Classic Lasagna Bolognese with Bechamel Sauce

Recipe

lasagna pasta noodles

parmigiano cheese

butter

tbsp all-purpose flour all purpose

milk

parmigiano

salt

 Make the ragu sauce recipe and set aside (can be made days in advance and stored in fridge)

Make the Bechamel Sauce (can be made days in advance and stored in fridge):  In a medium saucepan on low medium heat melt the butter.

Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together.

Cook for another 5 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.* 

Make the Bechamel Sauce (can be made days in advance and stored in fridge): Bring a large pot of salted water to a boil. Cook the pasta (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes).

Set the al dente pasta noodles on a clean tea towels as you are layering the lasagna. Cover with another tea towel so the pasta doesn't dry out or stick together.

Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of ragu sauce and spread it around the bottom of the pan.

Put a layer of lasagna pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of ragu sauce, one-third of the bechamel sauce, and one-third of the parmigiano cheese (use your fingers to spread it evenly).

Season with salt and pepper if desired. Repeat this process until layers are complete ending with bechamel and cheese on top.

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30-40 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Finally a recipe that my picky husband looked up from the plate and sis this is actually good!  Easy to make, great flavor.

This is the best lasagna recipe I've tried. The béchamel sauce is life-changing. It took all my will power to resist just spooning it all straight into my mouth. It's such an easy recipe and my husband loves it!

I love the way the Bechamel blends with the flavor of the ragu sauce. It's creamy delicious and gives the lasagna the ideal texture. The simple ingredients and fail-proof tips guarantee a perfect lasagna. 100% crowd-pleaser!

We make this for Sunday dinner often and it brings everyone to the table!

Honestly, the most authentic and delicious lasagna recipe you will ever make!

Well loved family recipe that's been in our family for generations!

Easy to follow instructions make this recipe a home run for any home cook looking to make an authentic Italian lasagna recipe from scratch!

This recipe is so delicious! The bechamel is wonderful!

We made this on Sunday and it transported me back to my nonna's home in Italy! I love how food memories connect us with the past.

Ein tolles Essen für Gäste ist die Lasagne Bolognese. Ein köstliches Rezept, das überzeugt.

Lasagne Bolognese

Gouda (gerieben, zum Bestreuen)

Stk Lasagneblätter

Schuss Olivenöl (für die Form)

Butter

Mehl

800 ml Milch

Prise Muskat

Prise Pfeffer (weiß)

Prise Salz

Prise Basilikum

Stk Karotte

EL Ketchup

Stk Knoblauchzehe

Schuss Öl

Prise Oregano

Prise Pfeffer

Rinderfaschiertes

Prise Thymian

Dose Tomaten

EL Tomatenmark

Stk Zwiebel

Tsambika

schurli

Meine Gattin und ich haben es auch schon probiert.Es schmeckte uns einfach herrlich.Super Rezept!

vanivanessa

ich hab es versucht war sehr lecker:) nur bei der sauce hatte ich etwas probleme da es zu wenig wurde und es klumpen gab:) 

Lebensmittel-selbstg

Mir war das viel zu wenig Bechamelsoße. Habe die doppelte Menge gemacht und fands dann genau passend. Ansonsten war es sehr lecker.

Silviatempelmayr

Ist für Gäste ideal, da man es schon vorher herrichten kann. Für Vegetatiere kann man Gemüse nehmen.

walnuss

Es klingt komisch, aber ich verwende immer Cheddar für die Lasagne. Durch Zufall hatte ich einmal größere Mengen Cheddar zu Hause, deshalb nahm ich ihn und es war die beste Lasagne, die wir bisher gegessen hatten!

Sehr gutes Rezept. Zur Bechamel-Sauce gebe ich allerdings nach dem Aufkochen noch frisch geriebenen Parmesan und ein Ei und etwas Salz dazu.

Wibi79

Wenn es nach meinem Sohn ginge würde Lasagne jeden Tag bei uns am Tisch stehen! ;-) Schmeckt am nächsten Tag aufgewärmt noch besser.

verena_w

Tolles Rezept - Lasagne kommt bei uns relativ häufig auf den Tisch, sind ein großer Fan davon! Freu mich schon auf das nächste Mal!

Lasagne könnte ich auch wiedermal machen. Die mögen bei uns daheim eigentlich alle sehr. Sehr lecker.

Zuerst die Bolognesesauce: zubereiten: Dafür Zwiebeln und Knoblauch schälen und fein hacken. Die Karotten schälen und raspeln. Dann Öl in einem Topf erhitzen, Faschiertes darin gleichmäßig anrösten und Zwiebeln, Knoblauch und Karotten zugeben und weiter anbraten. Tomaten und Tomatenmark sowie das Ketchup, Basilikum, Oregano, Thymian, Salz und Pfeffer hinzugeben und auf kleinster Stufe ca. 10 Min. köcheln lassen.

Anschließend die Bechamelsauce: herstellen: Dafür Butter in einem Topf zerlassen, Mehl zufügen und sofort mit einem Schneebesen umrühren. Jetzt ganz langsam, unter ständigem Rühren die Milch zufügen. Langsam aufkochen und rühren bis die Sauce dicklich ist. Sodann mit Pfeffer, Salz und Muskat würzen.

Für die Lasagne eine Auflaufform mit Olivenöl einfetten. Nun abwechselnd die Lasagneblätter und Bolognesesauce einschichten. Mit den Lasagneblättern beginnen, danach die Sauce usw.

Ganz zum Schluss mit der Bechamelsauce abschließen und frisch geriebenen Gouda draufgeben. Im vorgeheizten Ofen bei 180° C Heißluft ca. 30 Min. backen. Geschenktipp: Spezielle Rezeptkarten-Sets mit passender Rezeptbox, erhältlich in unserem neuen Onlineshop: shop.gutekueche.at

Der Klassiker unter den Lasagne Rezepte ist sicherlich die Lasagne Bolognese. Wir zeigen euch in diesem Video wie einfach man dieses italienische Gericht zubereiten kann.

This authentic Italian lasagna layers fresh lasagna noodles with a Beef Bolognese sauce and a creamy Parmesan bechamel sauce! It&#39;s an all day recipe perfect for holidays and slow-cooked Sunday dinners!

Lasagne al Forno

recipe Ragu Alla Bolognese (slightly or completely cooled)

recipe Fresh Lasagna Noodles

recipe Bechamel Sauce (Parmesan Besciamella)

mozzarella cheese (drained and sliced)

½ Cup Parmesan cheese (freshly shredded or grated)

olive oil

½ large yellow onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

garlic (minced

beef (or veal)

tomato paste (1 small can)

dry red wine

Cups whole milk

tomatoes

bay leaves

thyme

fine kosher salt* (to taste, about 2 - 3 Tablespoons)

Freshly-ground black pepper (to taste, about ½ - 1 Tablespoon)

¼ Cups semolina flour

¼ Cups bread flour (or all-purpose flour)

egg ((about 1 ¾ ounces) room temperature)

large egg yolks ((about 6 ¾ ounces) room temperature)

Water (as needed, about 2+ Tablespoons)

unsalted butter

Tablespoons all-purpose flour

2½ Cups whole milk

1½ Cups Parmesan cheese (freshly

fine kosher salt* (to taste, about 1 teaspoon)

nutmeg (freshly grated, optional)

Saute

In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium heat. Add onion, carrot, celery and garlic and sauté about 10 - 15 minutes or until aromatic and tender.

Brown

Increase heat to medium-high and add ground beef. Use a wooden spoon to break up the meat, season with salt and pepper and cook until browned. Once browned, add tomato paste and stir to combine.

Add And Simmer

Add red wine, stir, and bring to a simmer uncovered for 5 - 10 minutes until alcohol has mostly cooked off and the liquid has reduced in the pot. Add milk and stir. Reduce heat and allow the mixture to simmer gently, uncovered, for 30 - 45 minutes until the milk has greatly reduced.

Low Simmer

Add whole peeled tomatoes, bay leaves and thyme. Bring to a gentle simmer and cook uncovered, stirring occasionally and breaking up the tomatoes, for 2½ - 3½ hours or until the sauce is very thick and flavorful. Remove thyme and bay leaves. Allow Bolognese to cool slightly, or prepare ahead of time and refrigerate overnight, before layering into the lasagna.

Ragu Alla Bolognese (Beef Bolognese)

Whisk

In a medium mixing bowl, add semolina and bread flours and whisk to combine. Transfer flour mixture in a mound on a smooth, clean work surface. Shape a well in the center of your flour.

Add the egg, egg yolks and about 1 Tablespoon (15 milliliters) of water to the well. Using a fork, begin to whisk the eggs and water together until smoothly combined. Continue whisking, while slowly bringing flour into the eggs to form a smooth paste. 

Knead

Once most of the pasta flour is incorporated and the dough begins to come together, switch from using the fork to using your bench scraper. Scrape the dough up from your work surface and fold it over itself. Use the bench scraper to chop the mixture together and evenly distribute the flour throughout a shaggy dough. If the dough is too dry to come together, drizzle a little additional water over the mass of dough and continue to combine with the bench scraper. 

Rest

Use your hands to pull the dough together and knead. Use the mass of dough to pick up any scraggly dough scraps or loose flour on your work surface. The dough should be firm and may be slighlty tacky but should not stick to your hands or the work surface. Once all the flour is incorporated and dough is homogenous, form into a ball. Cover the dough with a damp towel or plastic wrap to prevent drying. Allow the dough to rest for at least 30 minutes or overnight in the refrigerator. 

Sheet

Sheet pasta dough into lasagna noodles. Use a bench scraper to divide the dough into 8 portions. Work with one portion at a time, keep the remaining dough covered with your damp cloth or plastic wrap to prevent drying. Sheet portions of pasta dough about 1 millimeter thick using a rolling pin or pasta machine. For more details and a visual guide of sheeting homemade pasta dough, visit our Homemade Semolina Pasta Dough recipe post. *Fresh lasagne noodles do not need to be cooked before assembling and baking. 

Fresh Lasagna Noodles

Make Roux

In a medium sauce pot, melt butter over medium heat. Add flour and whisk to combine. Cook for one minute. While whisking, slowly add whole milk. Bring mixture to a simmer, whisking frequently.

Whisk and Simmer

Once simmering, whisk in Parmesan cheese a little at a time until completely melted, thickened and smooth, about 3 - 5 minutes. Season with salt and nutmeg to taste. Set sauce aside until ready to assemble the lasagna. The sauce will thicken as it cools and it is okay to assemble the lasagna with the cooled sauce.

Bechamel Sauce (Parmesan Besciamella)

Preheat

Arrange a rack in the center third of the oven and preheat to 375° Fahrenheit (190° celsius).

Layer

To assemble the lasagna, start by adding a small amount of Ragu Alla Bolognese to the bottom of your baking dish. Then, add your first layer of lasagna pasta.

Top the pasta with about ⅕ of the Bechamel Sauce. Then, add a thick layer of Ragu Alla Bolognese, about 1 ½ - 2 Cups.

Repeat

Repeat layering lasagna pasta noodles with Parmesan Besciamella and Beef Bolognese sauce until the pan is nearly full. The top layer of the lasagna should be the last fifth (or so) of the became sauce topped with slices of fresh mozzarella and the ½ Cup (50 grams)  of Parmesan cheese. (See Notes b. &amp; c.)

Bake

Cover the lasagne with a piece of tinfoil coated in non-stick cooking spray (to prevent the cheese from sticking). Bake lasagna on a sheet tray for 35 - 40 minutes. Remove foil and continue baking for 5 - 10 minutes or until lasagne is bubbling around the edges and the cheese is golden brown.

Rest and Serve

Allow the lasagne al forno to rest at room-temperature for 10 - 15 minutes before slicing and serving. Buon appetito!

Assembling the Lasagna Al Forno

I have been making lasagna with my own pasta pre boiling 5 seconds,ice bath then drying between paper towels. I have been wondering if I could just use my fresh pasta. you answered my wondering. thanks. the rest of the recipes are fine. becamel is far superior to ricotta.

I learned a lot about the making of the components but even though I followed everything to a tee, I did not find this recipe as delicious as I had hoped! the recipe itself was so well written and easy to follow, and I will be making the Ragu again! But I'll be adding some spices and the bechamel was not to my taste.

This authentic Lasagna Bolognese recipe is so simple and so delicious! It has layers of rich Bolognese sauce, creamy béchamel sauce and pasta sheets, all topped with golden cheese. It’s perfect for family dinners and special occasions!

Authentic Lasagna Bolognese Recipe

beef

lb pork

oz pancetta, finely chopped

onion,

carrots, finely chopped

celery stalks, finely chopped

garlic,

red wine (or beef broth)

(28 oz) crushed tomatoes

tomato paste

bay leaf

Salt and pepper

tbsp butter

tbsp all-purpose flour (sifted)

lasagna noodles (fresh

Parmesan cheese

Make the Bolognese Sauce

 In a large pot, heat a little oil over medium heat. Add the pancetta and cook until it starts to crisp. Add the ground beef and pork, breaking it up with a spoon, and cook until browned. Add the onion, carrots, celery, and garlic, and sauté until softened. Pour in the red wine and cook until reduced by half. Stir in the crushed tomatoes, tomato paste, milk, bay leaf, and season with salt and pepper. Simmer the sauce on low heat for 1.5 to 2 hours, stirring occasionally.

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