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#Lasagna Bolognese (Lasagne alla Bolognese)

Lasagna Bolognese

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large sauté pan
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • 9x13-inch baking dish (or equivalent)
  • Spatula

Ingredients
  

  • Ingredients
  • For the Ragù Bolognese:
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 1 celery stalk finely chopped
  • 500 g ground beef or a mix of beef and pork
  • 100 ml white wine
  • 400 g canned tomatoes crushed
  • 2 tbsp tomato paste
  • 200 ml milk
  • Salt and pepper to taste
  • For the Béchamel Sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 500 ml whole milk warmed
  • Pinch of nutmeg
  • Salt to taste
  • For Assembly:
  • 400 g fresh lasagna sheets or pre-cooked dried pasta
  • 100 g Parmigiano Reggiano grated

Instructions
 

  • Method
  • Step 1: Prepare the Ragù
  • Heat olive oil in a large sauté pan. Sauté the onion, carrot, and celery until soft.
  • Add the ground meat and cook until browned.
  • Deglaze with white wine, letting it evaporate.
  • Stir in the crushed tomatoes, tomato paste, salt, and pepper. Simmer for at least 1.5 hours, stirring occasionally. Add milk towards the end for a creamy texture.
  • Step 2: Make the Béchamel
  • Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
  • Gradually whisk in warm milk to avoid lumps. Cook until thickened.
  • Season with nutmeg and salt.
  • Step 3: Assemble the Lasagna
  • Preheat oven to 180°C (350°F).
  • Spread a thin layer of ragù on the bottom of the baking dish. Top with lasagna sheets, a layer of ragù, béchamel, and grated Parmigiano.
  • Repeat layers until all ingredients are used, finishing with béchamel and Parmigiano on top.
  • Step 4: Bake
  • Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
  • Let stand for 15 minutes before slicing.
  • Variations and Substitutions
  • Vegetarian: Substitute the ragù with lentil or mushroom-based sauce.
  • Gluten-Free: Use gluten-free lasagna sheets and swap regular flour in béchamel with a gluten-free alternative.
  • Dairy-Free: Replace milk in béchamel with almond or soy milk, and use vegan cheese.
Keyword Lasagna Bolognese