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A spatula pulling out a slice of lasagna bolognese from a baking dish.

Lasagne Bolognese

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: main dish
  • Method: Oven
  • Cuisine: Italian

Description

This authentic recipe for Lasagne Bolognese is much different from the traditional American style Lasagna. It’s rich, meaty and incredibly delicious.


Ingredients

Scale

For the Ragu Bolognese

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 carrot, finely diced
  • 1 medium onion, finely diced
  • 1 rib celery, finely diced
  • 1 clove garlic, thinly sliced
  • 1 pound ground veal
  • 1 pound ground pork
  • 1/4 pound pancetta, ground
  • 1/3 cup tomato paste
  • 1 cup dry white wine
  • 1 cup whole milk
  • salt and freshly ground black pepper, to taste

For the lasagne noodles

  • 4 extra-large eggs
  • 6 ounces frozen spinach, defrosted
  • 1/21 teaspoon extra-virgin olive oil
  • 3 1/2 cups all purpose flour, plus more as needed

Bechamel Sauce

  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon freshly grated nutmeg
  • salt and freshly cracked black pepper to taste
  • 8 ounces grated good quality parmesan cheese (recommended: Parmigiano-Reggiano or Grana Padano)

Instructions

For the Ragu Bolognese

  1. In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and cook, while stirring, until translucent, about 10 minutes. Add the veal, pork, and pancetta and crank up the heat to high. Use a wooden spoon to stir and break up the meat until very browned, about 20 minutes. Add the tomato paste and stir until it deepens slightly in color, about 3 minutes. Add the wine, scrape up any browned bits from the bottom of the pan and cook until it’s reduced by more than half. Then, add the milk and stir until it comes to a boil. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours. Season with salt and pepper and set aside. Ragu can be made up to 3 days in advance and refrigerated until ready to use.*

Make the lasagne noodles

  1. Place the defrosted spinach in a dish towel and squeeze it to remove as much liquid as possible. Chop the spinach very finely – you can use a food processor to make this easier. Pour 3 1/2 cups of flour in the center of a large work space, then make a well in the center. Add the eggs, spinach and 1/2 teaspoon of olive oil, then use a fork to start beating together the eggs. Slowly begin incorporating the flour from the inner rim of the well, while being careful to retain the sides of the well so that the egg mixture does not escape.
  2. Once most of the flour is incorporated, start kneading the dough until it’s elastic and slightly sticky, adding a bit more olive oil if it’s too dry, about 6 minutes. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
  3. Divide the dough into 3 equal portions, then roll each out as thin as possible, using a rolling pin or a pasta rolling machine. Cut the dough into strips.
  4. Bring a large pot of water to a rolling boil, and season liberally with salt. Set up an ice bath next to the stove. Working in batches, cook the strips of pasta for one minute, then immediately shock them in the ice bath. Drain well on towels and set aside.
  5. Make the Bechamel: Melt the butter in a medium saucepan, then whisk in the flour until smooth. Cook over medium heat until light golden brown, about 5 minutes.
  6. Add milk to the roux 1 cup at a time, whisking continuously until very smooth, then bring to a boil. Cook for about 2 to 3 minutes, then remove from heat. Season with nutmeg, salt and pepper to taste, and set aside.

Assemble the Lasagne

  1. Preheat the oven to 375 degrees. Ladle a small amount of ragu in a 9×13 inch baking pan and spread it out to cover, then top with a sprinkling of grated parmesan cheese. Next, add a layer of pasta, then a thin layer of bechamel, a thin layer of ragu, and a sprinkling of grated parmesan. Repeat until all sauce and pasta are used up. The top layer should be pasta with bechamel over it. Top with lots of grated parmesan and bake in the oven for 30 to 45 minutes, until bubbling and browned around the edges. Remove from the oven and allow to cool for at least 10 minutes before slicing.

Notes

  • *If making the ragu in advance, be sure to heat it up prior to layering the lasagne.

Keywords: lasagna bolognese, homemade lasagne noodles, bechamel sauce