Main Dishescoleycooks5.0
Authentic Italian Lasagna Alla Bolognese
This authentic recipe for Italian lasagna alla Bolognese is so different from the traditional Italian-American style lasagna (in the best way). Slathered in a creamy bechamel sauce, it's rich, meaty and will melt in your mouth.
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 3h🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- wooden spoon
- pan
- food processor
- stove
- saucepan
- whisk
- oven
- baking dish
📝 Preparation Steps
1
For the Ragu Bolognese
2
Heat the olive oil and butter over medium heat in a large heavy-bottomed pot.
butter5 tablespoons
3
Add the carrot, onions, celery, and garlic and cook, while stirring, until translucent, about ⏱️ 10 minutes.
carrot (finely diced)1medium onion (finely diced)1garlic (thinly sliced)1 clove
4
Add the veal, pork, and pancetta, and turn the heat to high. Use a wooden spoon to stir and break up the meat until it’s very browned, about ⏱️ 20 minutes.
ground veal1 poundground pork1 poundpancetta (¼ lb, ground or finely diced)4 ounces
5
Add the tomato paste and stir until it deepens slightly in color, about ⏱️ 3 minutes.
6
Add the wine, scrape up any browned bits from the bottom of the pan and cook until it's reduced by more than half.
7
Add the milk and stir until it comes to a boil. Reduce the heat to low, cover, and simmer for 1 ½ to ⏱️ 2 hours. Season with salt and pepper and set aside.
whole milk1 cupmilk3 cups
8
Make the Lasagna Noodles
9
Place the spinach in a dish towel and squeeze it to remove as much liquid as possible. Puree the spinach in a food processor or finely chop by hand.
10
Pour 3 ½ cups of flour into the center of a large workspace, making a well in the center.
½ cups all purpose flour (plus more as needed)3flour4 tablespoons
11
Add the eggs, spinach, and ½ teaspoon of olive oil to the well and gently start beating the eggs with a fork.
large eggs (room temperature)5
12
Slowly begin incorporating the flour from the inner rim of the well, being careful to retain the sides of the well so that the egg mixture does not escape.
½ cups all purpose flour (plus more as needed)3flour4 tablespoons
13
Once most of the flour is moistened, start kneading the dough until it's elastic and slightly sticky (for about 5 to ⏱️ 6 minutes), adding a bit more olive oil if it's too dry. Wrap the dough in plastic and allow it to rest for ⏱️ 30 minutes at room temperature.
½ cups all purpose flour (plus more as needed)3flour4 tablespoons
14
Divide the dough into three equal portions, then roll each out as thin as possible, using a rolling pin or a pasta rolling machine. Cut the dough into wide strips.
15
Bring a large pot of water to a rolling boil, and season liberally with salt. Set up an ice bath next to the stove.
16
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.
17
Make the Creamy Bechamel Sauce
18
Make a roux by melting butter in a medium saucepan, then whisk in the flour until smooth. Cook while stirring over medium heat for about ⏱️ 5 minutes, until the mixture is light golden brown.
butter5 tablespoons½ cups all purpose flour (plus more as needed)3flour4 tablespoons
19
Add milk to the roux 1 cup at a time, whisking continuously until very smooth, then bring the mixture to a boil. Cook for about 2 to ⏱️ 3 minutes, then remove from the heat.
whole milk1 cupmilk3 cups
20
Season the sauce with nutmeg, salt and pepper to taste.
21
Assemble and Bake
22
Preheat the oven to 375℉.
23
Ladle a small amount of ragu in a 9x13 inch baking dish and spread it out to cover, then top with a sprinkling of grated parmesan cheese.
grated parmesan cheese (good quality, recommended: Parmigiano Reggiano or Grana Padano)8 ounces
24
Assemble the lasagna by layering sheets of pasta, then a thin layer of béchamel sauce, then a thin layer of ragu and a sprinkle of parmesan cheese. Repeat until all sauce and pasta are used up, finishing with a top layer of pasta with béchamel over it. Top with lots of grated parmesan.
grated parmesan cheese (good quality, recommended: Parmigiano Reggiano or Grana Padano)8 ounces
25
Bake for about 30 to ⏱️ 45 minutes, or until bubbling and browned around the edges.
26
Remove from the oven and allow to cool for at least ⏱️ 15 minutes before slicing.
Nutrition Facts
calories
894 kcal
fat Content
50 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
888 mg
protein Content
47 g
trans Fat Content
0.4 g
cholesterol Content
259 mg
carbohydrate Content
57 g
saturated Fat Content
23 g
unsaturated Fat Content
23 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...