Lasagna alla Bolognese is the typical Sunday dish.
This rich and tasty delight originates from Emilia and, specifically, from the city of Bologna.
Lasagna, however, is known and appreciated not only in Italy but also abroad as an Italian symbolic dish.
Layers of green egg pasta seasoned with the classic traditional ragù, béchamel, and grated cheese.
Obviously, lasagna has lots of delicious variations and can be made with pumpkin and sausage, mushroom, or white, without tomato.
Never miss a recipe:
From the preparation to the ingredients, this recipe is the quintessential of the “richness” of traditional Bolognese cuisine, also famous for many other fresh pasta recipes and more, like fried dumplings, for example.
You just have to prepare it and enjoy it with your family and friends!
What Ingredients You Need For This Lasagne alla Bolognese Recipe:
- green egg lasagne pasta
- grated Parmigiano Reggiano
For the ragù:
- 250 g ground beef
- 250 g ground pork
- 1 big carrot
- 1 onion
- 2 garlic cloves
- 1 celery stalk
- 500 g tomato sauce
- salt & pepper
- fresh rosemary leaves
- bay leaf
- Extra virgin olive oil
- red or white wine
For the béchamel (500 ml):
- 500 ml whole milk, hot
- 35 g butter
- 35 g flour
- A pinch of salt
- A pinch of nutmeg
How To Make Lasagne alla Bolognese Recipe Step by Step
Start with making the ragù.
Start with soffritto: onions, carrots, garlic, and celery, finely chopped and cooked in a bit of butter or oil until soft. Then add the ground meat. Usually, I add half pork and half beef.
Add salt and pepper and a little bit of red or white wine and stir it for a while until everything is well mixed, then add the tomatoes sauce. Instead of peeled tomatoes, I add the Napoletana or Bolognese Barilla sauce, where the tomatoes are already cooked, so I don’t need to cook the ragù for hours. I add fresh rosemary and 1-2 bay leaves, and I let it simmer for about 30-40 minutes at low heat with the lead on.
In the meantime, do the béchamel sauce.
Melt the butter in a saucepan, add the flour, mix well and cook for a few minutes until you get a golden roux. Add the salt and nutmeg into the hot milk, then pour it over the roux and mix well. Continue to cook until you get a creamy béchamel sauce.
Pre-boil the lasagna sheets for a few seconds. Just put a pot of water on the stove, add salt, and when it starts to boil, immerse one sheet of pasta at a time and let it simmer for 30 to 40 seconds. Using a skimmer, take it out, drain it and place it on a kitchen cloth to dry it. Continue this way, putting the cooked sheets side by side, without overlapping them.
Now is time to layer the lasagna.
Take a baking dish (30 x 20 cm) and grease the bottom with butter. Add a thin layer of béchamel sauce and one of ragù. Then place the first sheet of pasta, a layer of béchamel sauce, one of ragù, and add grated Parmigiana Reggiano. Then place another sheet of pasta on top and continue with a layer of béchamel sauce, one of ragù and grated Parmigiana Reggiano until you fill the dish. Finish with one layer of ragù that will completely cover the pasta sheet. Sprinkle some more Parmigiano Reggiano cheese and add some tufts of butter.
Bake in a preheated static oven at 170°C (338°F) for 40 minutes.
Enjoy it!
Nutritional value:
You can store green lasagne alla Bolognese in the refrigerator, covered with plastic wrap, or in an airtight container for 1-2 days.
If you want to freeze it, you can place it in a freezer-friendly container and place it in the freezer. You can keep it for even a month. When ready to serve, it will be sufficient to defrost it in the refrigerator about 24 hours beforehand and then cook it in the oven.
Lasagne alla Bolognese
Ingredients
- green egg lasagne pasta
For the ragù:
- 250 g ground beef
- 250 g ground pork
- 1 big carrot
- 1 onion
- 2 garlic cloves
- 1 celery stalk
- 500 g tomato sauce
- salt & pepper
- fresh rosemary leaves
- bay leaf
- Extra virgin olive oil
- red or white wine
For the béchamel sauce (500 ml):
- 500 ml whole milk, hot
- 35 g butter
- 35 g flour
- a pinch of salt
- a pinch of nutmeg
Grated Parmigiano Reggiano
Instructions
- Start with making the ragù. Start with soffritto: onions, carrots, garlic, and celery, finely chopped and cooked in a bit of butter or oil until soft. Then add the ground meat. Usually, I add half pork and half beef.Add salt and pepper and a little bit of red or white wine and stir it for a while until everything is well mixed, then add the tomatoes sauce. Instead of peeled tomatoes, I add the Napoletana or Bolognese Barilla sauce, where the tomatoes are already cooked, so I don’t need to cook the ragù for hours. I add fresh rosemary and 1-2 bay leaves, and I let it simmer for about 30-40 minutes at low heat with the lead on.
- In the meantime, do the béchamel sauce.Melt the butter in a saucepan, add the flour, mix well and cook for a few minutes until you get a golden roux. Add the salt and nutmeg into the hot milk, then pour it over the roux and mix well. Continue to cook until you get a creamy béchamel sauce.
- Pre-boil the lasagna sheets for a few seconds. Just put a pot of water on the stove, add salt, and when it starts to boil, immerse one sheet of pasta at a time and let it simmer for 30 to 40 seconds. Using a skimmer, take it out, drain it and place it on a kitchen cloth to dry it. Continue this way, putting the cooked sheets side by side, without overlapping them.
- Now is time to layer the lasagna.Take a baking dish (30 x 20 cm) and grease the bottom with butter. Add a thin layer of béchamel sauce and one of ragù. Then place the first sheet of pasta, a layer of béchamel sauce, one of ragù, and add grated Parmigiana Reggiano. Then place another sheet of pasta on top and continue with a layer of béchamel sauce, one of ragù and grated Parmigiana Reggiano until you fill the dish. Finish with one layer of ragù that will completely cover the pasta sheet. Sprinkle some more Parmigiano Reggiano cheese and add some tufts of butter.
- Bake in a preheated static oven at 170°C (338°F) for 40 minutes.
Notes
Leave a Reply to deepanilamaniCancel reply