Lasagna Bolognese Recipe

by Editorial Staff

The classic Lasagna Bolognese combines 3 recipes: Bolognese sauce, Bechamel sauce, and Lasagna pasta, which are also used for cooking other Italian dishes.

Three Italian cities have long been arguing for the right to create and possess the recipe for real lasagna: Rome, Naples, and Bologna.


For pasta:

  • Flour – 500 gr,
  • Eggs – 5 pcs.

For the Bolognese sauce:

  • Minced beef – 400 gr,
  • Bacon – 150 gr,
  • Carrots – 1 pc.,
  • Onion – 1 pcs.,
  • Celery – 1 pc.,
  • Garlic – 2 cloves
  • Red wine – 1 glass,
  • Olive oil – 20 gr,
  • Tomato sauce (Passata di pomodoro) —300 gr,
  • Salt, pepper to taste

For the Bechamel sauce:

  • Whole milk – 1 l,
  • Butter -100 gr,
  • Flour – 100 gr,
  • Nutmeg (ground) – on the tip of a knife
  • Parmigiano reggiano cheese – 100 gr


Making the dough lasagne (“sfoglia” delle lasagne)

  1. Sift flour onto your work surface (you can use a deep bowl), forming a slide. Make a hole in the center and add eggs. Begin kneading from outside to inside until the mixture has a compact and elastic consistency.
  2. If you feel the dough is getting too tough, add a little water or olive oil. If the dough is too soft, continue kneading with a little flour. When the desired consistency is reached, shape the dough into a loaf of bread, wrap it in transparent film and leave it in the refrigerator for an hour.

Making the bolognese sauce (ragù alla bolognese)

  1. Chop the onion, celery, and carrots very finely. Heat some olive oil in a frying pan, lightly brown the garlic cloves in it. Add and sauté the bacon, cut into small cubes, for 3 minutes. Top up the vegetables and continue simmering over low heat.
  2. When the vegetables and bacon are browned, add the minced meat and sauté together until the bacon is browned as well. Add wine. Stir gently with a spoon until the wine has evaporated.
  3. Pour in the tomato sauce, seasoning with salt and pepper to taste. Traditionally, the Bolognese sauce should be cooked for about 2 hours over low heat, stirring every 10/15 minutes.

Making the Bechamel sauce:

  1. According to the original recipe, butter and flour should have the same weight.
  2. Melt the butter in a saucepan. Wait until the bubbles formed on the surface decrease. This means that excess liquid has evaporated. Add all the flour at once and quickly knead with a whisk until the mixture is smooth and without lumps. Leave on the fire for another 3 minutes, stirring continuously. Now pour in the cold milk all at once and stir it quickly.
  3. Cook, stirring constantly, until a fairly thick consistency is achieved. At the end of cooking, add a pinch of salt and nutmeg. Then turn off the heat and cover for five minutes.

Making lasagna (la lasagna)

  1. Remove the dough from the refrigerator and roll it out on a work surface using a rolling pin. The dough should be about 2 mm thick and should be about the size of your baking dish. You should get at least 6 plates. If you use a dry version of the paste, then it should be boiled beforehand according to the instructions on the package.
  2. Bring the water to a boil, place the pasta sheets in it and wait until they float to the surface. Take out one by one with a slotted spoon, quickly rinse with cold water from the tap, lay to dry on a towel so that they do not touch.
  3. Take a baking dish and brush it with butter. Place a spoonful of Bechamel sauce on the bottom, spreading it evenly over the entire surface. Put the first sheet of pasta and brush first with Bolognese sauce, then cover with Béchamel sauce, sprinkle with a thin layer of grated cheese. Repeat the stacking layers one by one, repeating the filling process, finishing with Bolognese sauce and a generous layer of grated cheese.
  4. Bake the lasagne at 180 degrees for half an hour. The lasagna is ready when you see a light golden crust on the surface. Remove from oven and let cool for 5 minutes before serving.

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