Lasagna Alla Bolognese
Lasagna alla Bolognese is a cornerstone of northern Italian cuisine, originating in the food-loving city of Bologna. This luxurious dish features layers of tender pasta sheets, rich meat ragù that's been slowly simmered to perfection, creamy béchamel sauce, and Parmigiano-Reggiano cheese. The hours of preparation result in a deeply satisfying comfort food that has become a symbol of Italian family gatherings and celebrations worldwide.
Time & Quantities
Method & Ingredients
Required Equipment: Large pot, colander, Dutch oven or large saucepan, wooden spoon, 9x13 baking dish, medium saucepan, whisk
Cooking Method: Baking, Stovetop - Sauteing
Ingredients
- 1 lb lasagna noodles
- 3 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup dry red wine
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 2 bay leaves
- 1 tsp dried
- regano
- 1/2 tsp dried thyme
- 1/4 tsp nutmeg
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups Parmigiano-Reggiano cheese
- salt
- black pepper
Instructions
- Start with the ragù: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high and add ground beef and pork. Break up meat with a wooden spoon and cook until browned, about 10 minutes.
- Pour in red wine, scraping up any browned bits from the bottom of the pot - that's pure flavor you're rescuing!
- Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes, bay leaves, oregano, and thyme. Season with salt and pepper.
- Reduce heat to low and simmer uncovered for
- 5 hours, stirring occasionally. The aroma will have everyone asking when dinner's ready!
- For the béchamel: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 2 minutes to make a roux.
- Gradually whisk in milk and bring to a gentle simmer, continuing to whisk until smooth and thickened, about 5-7 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat.
- Meanwhile, cook lasagna noodles in salted water until very al dente (about 2 minutes less than package instructions). Drain and lay flat on clean kitchen towels.
- Preheat oven to 375°F (190°C).
- Assemble: Spread a thin layer of ragù on the bottom of a 9x13 baking dish. Add a layer of noodles, followed by ragù, béchamel, and a sprinkle of Parmigiano.
- Repeat layers (you should get 3-4 layers total), finishing with béchamel and a generous amount of Parmigiano on top.
- Bake uncovered for 45 minutes until bubbling and golden brown on top.
- Let rest for 15 minutes before serving - trust me, your patience will be rewarded with perfect slices!
Storage & Make-Ahead
Storage Advice: Can be refrigerated for up to 3 days. Reheat individual portions in a 350°F (175°C) oven until heated through.
Make-Ahead & Freezing Tips: Can be assembled up to 24 hours ahead and refrigerated unbaked. Excellent candidate for freezing (up to 3 months). Thaw overnight in refrigerator before baking.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 580
- Protein: 35g
- Fat: 32g (Saturated: 14g)
- Carbohydrates: 38g (Fiber: 3g, Sugar: 8g)
- Vitamin A: 35% DV
- Vitamin C: 15% DV
- Calcium: 40% DV
- Iron: 25% DV
Allergen Information: Contains dairy (butter, milk, cheese), wheat (flour, pasta), eggs (in pasta)
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve on warmed plates with a simple green salad dressed with balsamic vinaigrette. For a complete Italian meal, start with an antipasto platter and finish with tiramisu.
Wine or Drink Pairing: A medium to full-bodied Italian red wine like Sangiovese, Chianti Classico or Montepulciano d'Abruzzo pairs beautifully with the rich meat sauce and creamy béchamel.
Possible Recipe Variations: Vegetable Lasagna: Replace meat with roasted vegetables and mushrooms. Seafood Lasagna: Use a mix of seafood in a creamy white sauce instead of meat ragù. Pesto Lasagna: Incorporate layers of basil pesto for a bright, herbaceous variation.
Additional Notes: The key to exceptional lasagna is patience - both with the slow-cooked ragù and allowing the finished dish to rest before serving.
Real close to my version of lasagna, I like it too. thanks.
Is bechamel necessary? Can I use ricotta like American recipes?
Yes you can use ricotta, I sometimes use it but this is not an “American” thing only, it’s widely used worldwide.