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Bolognese Lasagna

The baked Bolognese lasagna is a traditional first dish of the Emilian cuisine based on meat sauce, sheets of egg pasta, béchamel and parmesan. Baked Bolognese lasagna is a very rich, nutritionally complete first course, often served as a main course on special occasions. 
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 8 people
Calories: 350kcal
Author: Annie

Equipment

  • skillet
  • Saucepan
  • baking pan
  • Whisk

Ingredients

 Bolognese sauce - Ragù

  • 2 medium onions
  • 2 medium carrots
  • 2 celery
  • 1 cup minced pork
  • 1 cup minced beef
  • 3 cups canned tomato puree
  • 1 glass red wine
  • 1 cup water
  • 3 tbsp olive oil
  • salt
  • pepper
  • Italian herbs

Béchamel sauce

  • 4 cups whole milk
  • 7 tbsp butter
  • 7 tbsp flour
  • 1/2 nutmeg
  • salt
  • white pepper

Bolognese Lasagna

  • 10 oz grated parmesan
  • 10 oz no boil lasagna pasta
  • Home-made Bolognese sauce
  • Home-made Béchamel sauce

Instructions

 Bolognese sauce - Ragù

  • Peel and finely chop onion, carrot and celery
  • Fry in extra virgin olive oil at medium heat
  • Add 2 cups (16 oz) of minced meat
  • Work the meat in the pan until changes color from red to brown
  • Add a glass of red wine and let it evaporate
  • Add the tomato puree
  • Stir everything, let simmer at medium-low heat
  • Season with salt, pepper and Italian herbs
  • Cook with the lid on for at least 2 hours
  • Stir every 15-20 minutes

Béchamel sauce 

  • Put 4 cups of whole milk in a saucepan to heat
  • In the second saucepan instead, place 7 tablespoons of butter to melt
  • Add 7 tablespoons of sifted flour
  • Stir until it becomes golden
  • Add the milk to the roux (butter and flour mixture)
  • Continue mixing with a whisk so that no lumps are formed
  • Grate about half of a nutmeg into the saucepan
  • Add salt and white pepper and cook for about 5 extra minutes on low heat

Bolognese Lasagna

  • Take a baking pan, spread a first layer of meat sauce and place the first sheets of pasta on top
  • Cover everything with the béchamel sauce
  • Again with the meat sauce and finish with a sprinkling of Parmesan
  • Repeat action for 4-5 times until you reach the top of the baking pan
  • Conclude with a final layer of béchamel sauce mixed with meat sauce and another handful of Parmesan

Nutrition

Calories: 350kcal | Carbohydrates: 13g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 158mg | Potassium: 433mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2968IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg