Lasagna recipe

LASAGNA ALLA BOLOGNESE RECIPE

LASAGNA ALLA BOLOGNESE RECIPE

Lasagna is a beloved Italian dish that is enjoyed by people all over the world. It is a hearty and satisfying meal that is perfect for a cold winter night. Lasagna is made with layers of pasta, tomato sauce, cheese, and vegetables. It is typically baked in a casserole dish until it is hot and bubbly.

There are many different variations of lasagna. Some people like to add meat to their lasagna, while others prefer to keep it vegetarian. Some people like to use ricotta cheese, while others prefer mozzarella. No matter how you make it, lasagna is sure to be a hit with your family and friends.

The history of lasagna is long and complex. It is believed to have originated in ancient Rome. The word “lasagna” comes from the Latin word “lasanum,” which means “cooking pot.” Lasagna was originally made with a type of pasta that was similar to ravioli. Over time, the recipe evolved and lasagna became the dish that we know and love today.

Lasagna is a versatile dish that can be adapted to any occasion. It is a great dish to make for a large group of people, or it can be enjoyed by a small family. Lasagna is also a great dish to make ahead of time. You can make it a day or two in advance and then simply reheat it when you are ready to eat.

Here’s an authentic recipe for Lasagna alla Bolognese, adhering to traditional methods from Emilia-Romagna. This recipe serves 8–10 people and requires time (especially for the ragù), but the result is worth it!

Ingredients

(For the Ragù alla Bolognese)

  • 300g (10.5 oz) ground beef (chuck or flank)

  • 300g (10.5 oz) ground pork (or pancetta, finely chopped)

  • 1 medium onion, finely diced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 150ml (5 oz) dry white wine

  • 400g (14 oz) tomato passata (or 3 tbsp tomato paste diluted in 200ml water)

  • 200ml (7 oz) whole milk

  • 500ml (2 cups) beef or chicken broth

  • Salt, pepper, and olive oil

(For the Béchamel Sauce)

  • 1 liter (4 cups) whole milk

  • 100g (7 tbsp) unsalted butter

  • 100g (¾ cup) all-purpose flour

  • Nutmeg, salt, and white pepper

(For the Pasta Layers)

  • 12–14 fresh lasagna sheets (homemade or store-bought; green pasta if possible, made with spinach)

    • Homemade option: 300g (2½ cups) flour + 3 eggs + 100g cooked spinach (blended into purée)

(Additional)

  • 150g (1½ cups) grated Parmigiano-Reggiano

Instructions

1. Prepare the Ragù alla Bolognese

(Cook time: 2.5–3 hours)

  1. In a heavy pot, sauté onion, carrot, and celery in olive oil until soft (10 mins).

  2. Add ground beef and pork; brown thoroughly (15 mins).

  3. Pour in white wine and simmer until evaporated.

  4. Stir in tomato passata (or diluted paste), then add milk (this softens the meat’s acidity). Simmer 10 mins.

  5. Add broth, reduce heat to low, and simmer uncovered for 2–2.5 hours, stirring occasionally. The ragù should thicken into a rich, meaty sauce. Season with salt and pepper.

2. Make the Béchamel

  1. Melt butter in a saucepan. Whisk in flour to form a roux (cook 2 mins).

  2. Gradually add warm milk, whisking constantly until smooth.

  3. Simmer 5–10 mins until thickened. Season with nutmeg, salt, and white pepper.

3. Prepare the Pasta

  • If making homemade spinach pasta:

    1. Mix flour, eggs, and spinach purée into a dough. Knead until smooth.

    2. Roll into thin sheets (about 1mm thick) and cut into rectangles to fit your baking dish.

  • No need to pre-cook fresh pasta. If using dried, boil sheets al dente first.

4. Assemble the Lasagna

  1. Preheat oven to 180°C (350°F).

  2. In a large baking dish (30x20cm / 9x13in), spread a thin layer of ragù and béchamel.

  3. Layer in this order:

    • Pasta sheets

    • Ragù

    • Béchamel

    • Parmigiano
      (Repeat 4–5 times, ending with béchamel and cheese on top.)

5. Bake

  • Cover with foil and bake 20 mins.

  • Remove foil, bake 15–20 mins more until golden and bubbly.

  • Rest 15 mins before slicing (this prevents collapsing).

Tips for Authenticity

  • No ricotta: Béchamel is traditional in Bologna.

  • Green pasta: Spinach-infused sheets are classic, but plain pasta works.

  • Low tomato: Ragù should be meat-forward, not overly tomatoey.

  • Serve with: A crisp green salad and a glass of Sangiovese wine.

Enjoy this hearty, layered masterpiece—the crown jewel of Italian comfort food!