Lasagna Bolognese Recipe
A Classic Italian Comfort Dish
Lasagna Bolognese is a rich and hearty dish that has become a favorite in
kitchens worldwide. Made with layers of tender pasta, creamy béchamel sauce,
and a slow-simmered Bolognese meat sauce, this dish is the epitome of comfort
food. Whether you're preparing it for a special occasion or just a cozy family
dinner, this recipe will bring the taste of Italy to your table.
A Brief History of Lasagna Bolognese
Lasagna has ancient origins, dating back to the Roman Empire, but the
version we know today comes from the Emilia-Romagna region of Italy,
specifically Bologna. Traditional Lasagna alla Bolognese differs from
other lasagna variations by using a meat-based ragù sauce with beef and pork,
along with béchamel sauce instead of ricotta or cottage cheese. This results in
a creamy, savory dish with perfectly balanced flavors.
How Is Lasagna Bolognese Used?
Lasagna Bolognese is a versatile dish that can be enjoyed as:
- A Hearty Family
Meal – Perfect for feeding a crowd at dinner.
- Meal Prep – Leftovers
taste even better the next day, making it great for weekly meal planning.
- A
Freezer-Friendly Dish – You can prepare it in advance
and freeze it for a quick homemade meal.
Best Occasions to Serve Lasagna
Bolognese
This dish is perfect for various occasions, including:
- Holiday
Gatherings – A great alternative or addition to traditional holiday meals.
- Sunday Dinners – A comforting
dish to bring the family together.
- Special
Celebrations – Whether it's a birthday, anniversary, or dinner party, lasagna
always impresses.
Now, let’s dive into the step-by-step Lasagna Bolognese Recipe! 🍽️
Ingredients
For the
Bolognese Sauce:
• Ground
Beef: 1 lb (450 g)
• Ground
Pork: 1/2 lb (225 g)
• Onion: 1
medium, finely chopped
• Carrot: 1
medium, finely chopped
• Celery: 1
stalk, finely chopped
• Garlic: 2
cloves, minced
• Tomato
Paste: 2 tbsp
• Canned
Crushed Tomatoes: 1 (28 oz/800 g) can
• Milk: 1
cup
• Dry White
Wine: 1/2 cup
• Olive Oil:
2 tbsp
• Salt and
Pepper: To taste
• Fresh
Basil: 2-3 leaves, chopped (optional)
For the
Béchamel Sauce:
• Unsalted
Butter: 4 tbsp
•
All-Purpose Flour: 1/4 cup
• Milk: 2
cups, warmed
• Salt: 1/2
tsp
• Nutmeg: A
pinch
For
Assembly:
• Lasagna
Noodles: 12 sheets (no-boil or boiled according to package
instructions)
• Parmesan
Cheese: 1 cup, grated
• Mozzarella
Cheese: 2 cups, shredded
Instructions
Step 1: Make
the Bolognese Sauce
1. Heat
olive oil in a large skillet or pot over medium heat. Add onion, carrot,
and celery.
Sauté for 5-7 minutes until softened.
2. Add the
garlic and cook for 1 minute.
3. Add the
ground beef and pork. Cook until browned, breaking it into small
pieces.
4. Stir in
the tomato paste and cook for 2 minutes.
5. Pour in
the white wine and let it simmer until mostly evaporated.
6. Add the
crushed tomatoes, milk, salt, and pepper. Simmer on low heat for 1-
1.5 hours,
stirring occasionally. Add fresh basil, if using.
Step 2: Make
the Béchamel Sauce
1. In a
saucepan, melt the butter over medium heat.
2. Whisk in
the flour and cook for 1-2 minutes to remove the raw flour taste.
3. Gradually
pour in the warmed milk, whisking constantly to prevent lumps.
4. Bring to
a gentle simmer and cook until thickened (about 5 minutes). Season
with salt
and nutmeg.
Step 3:
Assemble the Lasagna
1. Preheat
your oven to 375°F (190°C).
2. Spread a
thin layer of Bolognese sauce on the bottom of a 9x13-inch baking
dish.
3. Layer
with lasagna noodles, followed by a layer of Bolognese sauce, a layer of
béchamel, and a sprinkle of Parmesan and mozzarella cheese.
4. Repeat
layers, ending with a layer of béchamel and cheeses on top.
Step 4: Bake
the Lasagna
1. Cover the
dish with foil (sprayed with cooking spray to prevent sticking).
2. Bake in
the preheated oven for 25 minutes. Remove the foil and bake for an
additional
20-25 minutes, or until golden and bubbly on top.
3. Let the
lasagna rest for 10-15 minutes before slicing and serving.
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