Authentic Lasagna alla Bolognese
For this recipe, you can use dry or homemade lasagna sheets. And if you want to make an especially nutritious and more flavorful version, you can also use lasagne verdi, which also comes from the Emilia-Romagna region.
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Servings: 8 people
Calories: 845kcal
Ingredients
- 21 lasagna sheets cooked
- 1/2 kg ground beef
- 1/2 kg ground pork
- 1 medium-sized carrot finely chopped
- 250 grams tomato puree
- 1 celery finely chopped
- 1 medium-sized onion finely chopped
- 1/2 cup milk fresh
- 150 grams white wine
- 100 grams butter
- 1.5 cups Parmigiano Reggiano grated
- 1.3 tbsp extra virgin olive oil
- 1 pinch nutmeg powder or freshly grated
- 1 cup water
- 1/3 cup flour
- 1 pinch salt
- 1 pinch black pepper
Instructions
Cooking & Preparation:
- In a pasta pot, cook the lasagna sheets in boiling water until they’re al dente. Set aside.
- In a saucepan, heat the extra virgin olive oil in medium heat, and then add the chopped carrots, celery, and onions. Cook for about 20 minutes.
- Next, add the ground pork and ground beef. Cook in medium heat until they’re dark brown.
- Pour in the white wine. Cook until the wine evaporates.
- Add the tomato puree and water. Simmer over medium-low heat for about 2 hours, stirring occasionally. If the sauce dries up, add more water.
- When the sauce is cooked, make sure it is so thick that almost all the liquid has evaporated. Then, add salt and pepper according to your preference.
- Next, add 1/4 cup of fresh milk. This is to lessen the acidity of the tomatoes. Mix well and simmer for a few minutes. Set aside.
- Preheat oven to 200 degrees.
- Meanwhile, you now make the besciamella sauce. First, sift the flour to make it easier to mix with the other ingredients.
- Next, melt the butter in a saucepan. Once it’s all melted, remove from heat and put in a mixing bowl.
- Add the sifted flour and mix with a whisk. Make sure there are no lumps.
- Put the butter and flour mixture in a saucepan and cook in low medium heat until it becomes a bit brown.
- In another saucepan, heat the remaining 1/4 cup milk and add some nutmeg powder and a pinch of salt for flavor.
- When the milk is hot, pour it in the saucepan with the butter and flour mixture. Under low heat, mix all the ingredients with a whisk. Make sure the sauce is creamy and smooth.
- Cook for about 5 to 6 minutes, stirring frequently. Set aside.
The Assembly:
- In a baking dish or lasagna pan, put a thin layer of the besciamella sauce on the bottom of the dish.
- Then, place a layer of lasagna on top. Take note if you set it vertically or horizontally.
- Pour another layer of besciamella sauce on top of the pasta sheets.
- Next, put a layer of meat sauce and then spread Parmesan cheese on top of that. So the layers after the besciamella sauce at the bottom of the pan should be: lasagna sheets, besciamella sauce, meat sauce, and then Parmesan.
- For the next layer of lasagna, lay it in the opposite direction so it will be in the crossed position with the previous lasagna layer. So if you placed the first lasagna sheets vertically, set this second layer horizontally.
- Repeat the layers until all ingredients are used. Just make sure to have enough sauces and grated Parmesan for the top layer.
- For the top layer, it should be the meat sauce and then the rest of the Parmesan cheese.
Baking:
- Cover the pan with aluminum foil and bake in preheated oven for 25 to 35 minutes.
- Next, remove the foil and bake for another 5 to 10 minutes. Once you see a light golden crust on top, then your lasagna is perfetta.
Notes
Let it stand for 10 minutes before you cut and serve. Buon appetito!
Calories: 845kcal | Carbohydrates: 66g | Protein: 39g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 131mg | Sodium: 504mg | Potassium: 763mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1939IU | Vitamin C: 5mg | Calcium: 293mg | Iron: 4mg
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