Lasagne alla Bolognese

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I don’t make this very often, because, as I implied earlier, it’s quite time consuming, but it’s oh so worth it when I do! Plus, it makes it all that more special. It’s not a Lasagne that you might be used to. A true Italian Lasagne is expected to stand up on the plate & hold it’s shape, not slosh all over the plate as if it’s been out to it’s 21st birthday party & woke up wondering where it was. No, it behaves itself. It’s made up of a meat sauce — a ragu — and in this case Ragu alla Bolognese and a bechamel sauce. Ah, the glorious, creamy bechamel sauce! Yep, that’s count them … two from-scratch sauces. Don’t be afraid, it will all be worth it in the end.

Because it does take a while, you might consider doubling the recipe and freezing one for the next time you have a hankering for Lasagne. Just a thought…

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  • 9

Ingredients

  • For the Bolognese Sauce:
  • 2 Carrots - Minced
  • 2 Ribs Celery - Minced
  • 1 Onion - Minced
  • 1 Clove Garlic
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 Bottle Red Wine
  • 1 Can Tomato Paste (6 oz)
  • Salt & Pepper
  • 1 Lb Ground Beef
  • 1 Lb Ground Veal
  • 2 Cups Parmigiano Reggiano - Grated
  • 12 Sheets Lasagne Noodles
  • For the Bechamel Sauce:
  • 4 Tbsps Butter
  • 1/2 C All-purpose Flour
  • 1 1/2 C Milk

Preparation

Step 1

FOR THE BOLOGNESE SAUCE: In a LARGE deep sided pan (chicken fryer size) add your olive oil and heat over medium heat. When pan is hot, add the carrots, celery, onion & garlic and saute over low heat for 20-25 until completely soft & tender. Stir as necessary. Add your meats, season with s/p and cook until completely brown. When meat is browned, add the tomato paste and allow to brown, approx 5 minutes. When brown add your wine & allow to reduce by half. Season with salt. When wine has reduced add in enough water to cover the sauce by 1". Let sauce simmer on LOW. Stirring occasionally and when liquid levels are low add more water. Cooking & reducing all while simmering. Sauce needs to cook for a MINIMUM of one hour but is best after 2-3 or even more hours.


When the Ragu is nearing completion place a large pot of heavily salted water onto boil. When boiling, add your Lasagne noodles and cook until al dente & then drain & set aside. WHILE the noodles are cooking make your bechamel sauce: Into a saucepan, heat the butter until melted. When melted add in the flour & stir with a wooden spoon until a paste forms. Once your paste has formed, add in a smidge of milk and stir together until mixture loosens. Gradually add in small amounts of milk and continue stirring. At this point, change over to a whisk and continue to whisk the remainder of milk in. Stirring constantly, let the sauce cook over LOW heat until it thickens.

Preheat oven to 350 degrees. To assemble Lasagne: Into a large deep sized ovenproof casserole dish, ladle a small amount of Ragu onto the bottom and a small amount of bechamel sauce ontop of that and then sprinkle the Parmigiano Reggiano. Layer with 3 Lasagna noodles. Continue with the same pattern until your dish is complete. Top final layer with just ragu & bechamel sauce & grated Parmigiano Reggiano. Bake for approx 35 minutes until golden brown & bubbling. Allow to rest/cool for at least 15 mins prior to slicing & serving.

Buon Appetito!

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