Lasagna Bolognese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Authentic Italian Lasagna Bolognese Recipe | Lasagne alla Bolognese image

authentic italian Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it's called Lasagne alle Bolognese. Made with fresh egg pasta, in the shape of rectangles called "Lasagna". First you lay them in a lasagna pan then cover with meat sauce (Bolognese), bechamel and parmigiano, layer by layer. Finally cook lasagna in the oven, where all the ingredients are combined together.

Provided by Recipes from Italy

Categories     lasagna recipes

Time 3h

Yield 8

Number Of Ingredients 17

300 g (10 oz) of ground beef
150 g (5 oz) of sliced pancetta
1 small carrot
1 celery stalk
1 small onion
300 g (10 oz = 1 1⁄4 cup) of tomato passata
100 ml (1⁄2 cup) of dry white wine
100 ml (1⁄2 cup) of whole milk
300 ml (1 1⁄2 cup) of meat stock
3 tablespoons of extra virgin olive oil
salt and pepper
14 lasagna noodles
500 ml (2 cups) of whole milk
50 g (1,7 oz = ¼ cup) of unsalted butter
50 g (1,7 oz = 4 tablespoons) of all-purpose flour
grated nutmeg
200 g (7 oz = 1 cup) of grated Parmigiano


  • First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
  • Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.
  • Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
  • Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.
  • In a saucepan, melt the butter over low heat then add the flour - using a flour sieve - while mixing QUICKLY with a whisk. Cook for 30 sec/1 min stirring, so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color. Now set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
  • Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.
  • Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
  • With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna - bolognese sauce - bèchamel - parmigiano -repeat), in any case up to fill your baking dish.
  • Finish by covering the last layer with plenty of Parmigiano cheese, that cooking make a crispy crust. Bake at 190° (380 F) for about 30 minutes.Let cool Lasagna Bolognese out of the oven for 10 minutes before serving.

Nutrition Facts : ServingSize 1 portion/250 g, Calories 325 calories


Lasagna Bolognese image

Provided by Food Network Kitchen

Time 5h10m

Yield 10-12 servings

Number Of Ingredients 29

1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
6 cups whole milk
Kosher salt
1 1/2 pounds fresh lasagna sheets
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)


  • Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
  • Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
  • Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
  • Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
  • Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
  • Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
  • Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.
  • Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
  • Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.


Perfect Lasagna Bolognese image

Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.

Provided by gem

Categories     World Cuisine Recipes     European     Italian

Time 6h43m

Yield 12

Number Of Ingredients 24

1 tablespoon olive oil
1 tablespoon butter
½ pound pancetta (Italian bacon), diced
2 cups chopped celery
1 ¾ cups chopped carrots
1 ¼ cups chopped onion
1 ½ pounds coarsely ground chuck
1 pound coarsely ground pork shoulder
salt and ground black pepper to taste
1 cup dry white wine
1 ½ cups no-salt crushed tomatoes in puree
2 tablespoons tomato paste
1 teaspoon white sugar
½ cup beef broth
½ cup heavy whipping cream
½ cup whole milk
5 tablespoons butter
¼ cup all-purpose flour
4 cups whole milk
1 bay leaf
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
8 (9x13-inch) fresh lasagna sheets
2 cups finely grated Parmesan cheese, divided


  • Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
  • Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
  • Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
  • Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
  • Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
  • Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g


Lasagna Bolognese image

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 28

Butter, for greasing
Besciamella Sauce, recipe follows
Five 8-by-10-inch sheets fresh egg pasta, or cut to the size of the small baking dish you are using
Ragu Bolognese, recipe follows
1 cup finely grated Parmigiano-Reggiano
4 cups whole milk
1 bay leaf, preferably fresh
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon ground nutmeg
4 cloves garlic
2 stalks celery, roughly chopped
2 medium yellow onions, roughly chopped
1 medium carrot, roughly chopped
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
4 ounces mortadella, ground or finely chopped
4 ounces pancetta, ground or finely chopped
2 tablespoons kosher or sea salt
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 1/4 pounds ground beef, at room temperature
1 1/4 pounds ground pork, at room temperature
1 cup dry white wine
2 cups meat broth, preferably homemade
2 cups heavy cream
2 cups concentrated tomato puree


  • Preheat the oven to 375 degrees F.
  • Butter a small (approximately 8-by-10-inch) baking dish. Spread a thin film of the Besciamella Sauce on the bottom of the pan. Cover with a fresh pasta sheet, about 1 cup of the Ragu and about 1/2 cup more of the Besciamella. Lightly cover the surface with some of the grated cheese. Repeat this layering process until all of the pasta is used. Bake the lasagna uncovered, rotating once halfway through, 40 to 45 minutes. Allow to cool 1 hour, cut and serve.
  • Warm the milk and bay leaf over medium-high heat until just below a boil. Melt the butter over medium heat in another saucepot. When the butter is fully melted and begins to bubble rapidly, add the flour and whisk until fully incorporated. Continue to cook over medium heat until a smooth, blond-colored paste is formed, 4 to 5 minutes. Add about half of the scalded milk to the butter and flour paste, whisking constantly. Once it is fully incorporated, add the thickened milk mixture back into the remainder of the scalding milk, whisking continuously to avoid lumps. Reduce the heat to medium-low and cook until the sauce comes to gentle boil and is fully thickened. Season with the salt and nutmeg, whisk to combine and strain through a fine mesh strainer. Cover the surface of the besciamella with plastic wrap to prevent a skin from forming and allow to cool to room temperature.
  • Place the garlic, celery, onions and carrots in a food processor and process until very finely chopped. Add the oil and butter to a heavy-bottomed pot over medium heat. When the butter is melted, add the mortadella and pancetta and cook until the fat renders and the meats begin to brown slightly. Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
  • Add the ground beef and pork, breaking apart as much as possible. Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked and begins to brown lightly on the bottom, about 30 minutes. Deglaze with the white wine and allow the liquid to reduce by half. Add the broth, cream and tomato puree. Bring to a simmer and reduce the heat to maintain a gentle simmer. Let the ragu cook 3 to 4 hours, stirring occasionally. Taste for seasoning and adjust, if necessary. Allow to cool, ideally overnight, to allow the flavors to develop.


Lasagne Verdi alla Bolognese image

This is an adaptation of the official lasagne from the Bolognese Chamber of Commerce. I've made a couple of changes suggested to me by people from the area, such as which meat and wine to use or if there should be milk added or not. One thing never in question, though, is the green lasagne sheets. These are a must. The ragu is an authentic sauce, simple without garlic or herbs and spices. Using fresh pasta keeps you from having to pre-boil it.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 4h

Yield 10

Number Of Ingredients 23

1 (3 ounce) package pancetta, minced
½ cup diced carrot
½ cup diced celery
½ cup diced yellow onion
1 tablespoon olive oil
7 ounces ground beef
6 ounces ground pork
½ cup dry red wine
1 ½ cups plain tomato sauce
2 cups vegetable broth, or more as needed
¼ cup water
1 pinch salt
½ (8 ounce) package frozen spinach
½ (16 ounce) package gluten-free all-purpose baking flour
2 medium eggs, at room temperature
salt to taste
½ cup whole milk
⅓ cup unsalted butter
⅓ cup gluten-free all-purpose baking flour
2 cups whole milk
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1 cup finely grated Parmigiano-Reggiano cheese


  • Saute pancetta in a large stockpot over medium-high heat until fat has rendered, 1 to 2 minutes. Add carrot, celery, onion, and oil. Cook and stir until vegetables have softened and onion is translucent, about 5 minutes. Add beef and pork. Cook, stirring and mashing meat into small crumbles, until browned, 5 to 7 minutes more.
  • Stir wine into the stockpot and bring to a boil. Add tomato sauce and stir; pour in 1 cup broth. Reduce heat to low and partially cover the pot to allow steam to escape. Simmer sauce for 1 hour, stirring occasionally.
  • Pour 1 more cup of broth into the sauce. Continue simmering until thick, 1 to 1 1/2 hours. Add more broth only if absolutely necessary; ragu should drop, not run, off a spoon.
  • Start preparing pasta after sauce has been cooking for 1 1/2 hours. Bring water and salt to a boil in a small saucepan. Add spinach and cover until it returns to a boil. Stir gently and cook until spinach is heated through. Remove from heat, leave covered, and let cool.
  • Drain spinach in a mesh strainer set over a bowl, pressing it down with a fork to squeeze out as much water and possible; reserve the liquid. Puree spinach in a blender until smooth.
  • Sift flour into a bowl. Make a well in the center; add eggs, spinach, and about 1 tablespoon of the reserved liquid. Mix together by hand or using the dough hook of a stand mixer, adding more liquid if needed. Knead until dough becomes a smooth ball. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  • Taste the ragu and adjust salt. Remove from heat and add milk; stir well and set aside to cool.
  • Divide pasta dough into 4 equal sections. Use a pasta machine, or rolling pin, dusted with flour, to roll pasta into 1/16-inch thick sheets. Lay sheets on clean dish towels to help them dry. Let rest for 20 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Do not allow it to brown or burn. Add flour and whisk constantly until golden. Add 1/2 cup milk, whisking constantly. Repeat with remaining milk. Simmer until bechamel is thickened, about 10 minutes. Season with nutmeg and salt.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread a bit of the ragu sauce over the base of a 9x13-inch baking dish. Add a layer of pasta. Top with a spoonful of sauce and bechamel. Add a spoonful of grated Parmigiano-Reggiano. Top with another layer of pasta. Add more sauce, bechamel, and cheese. Repeat layers until you reach the top; finish with a layer of pasta, bechamel, and cheese.
  • Bake in the preheated oven until the sauce is bubbling and the cheese on top has browned, 25 to 30 minutes. Let lasagne rest for 10 or 15 minutes at room temperature before slicing.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 28.3 g, Cholesterol 95.2 mg, Fat 23.1 g, Fiber 4.1 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 612.4 mg, Sugar 6.8 g


Lasagna Bolognese image

This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 22

3 tablespoons olive oil
1 small carrot, peeled and grated (about 3/4 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 large red onion, peeled and finely chopped
1/3 pound ground beef
1/4 pound ground pork or veal
2 cups canned peeled whole tomatoes
2 tablespoons tomato paste
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
3 tablespoons all-purpose flour
Pinch freshly grated nutmeg
Coarse salt and freshly ground pepper
1 cup milk
Coarse salt
1 tablespoon olive oil
3/4 cup grated Parmesan cheese
1 tablespoon unsalted butter, cut into small pieces, plus more for baking dish
2 cups all-purpose flour, plus more if needed
3 large eggs
1 teaspoon olive oil
1/4 teaspoon salt


  • Make the Meat Sauce: Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion, and cook for 2 minutes. Add beef and pork, and cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water. Season with salt and pepper. Cook, covered, over low heat, stirring occasionally, for 1 hour. Remove from heat, and set aside.
  • Make the Lasagna Dough: In a food processor, combine flour, eggs, oil, and salt. Process until it forms a soft, but not sticky dough. If dough is sticky, it may be necessary to add a little more flour. Wrap dough with plastic wrap, and let rest for 30 minutes.
  • Make the Bechamel Sauce: In a small saucepan, combine butter and flour. Stir in nutmeg, and season with salt and pepper. Place over medium heat and stir in milk. Bring to a boil. Reduce heat to medium-low, and continue cooking until the mixture begins to thicken, about 2 minutes. Remove from heat, and set aside.
  • To assemble: Bring a large pot of salted water to a boil. Using a pasta machine, roll dough into long sheets as thin as possible. Let sheets dry for a few minutes. Then cut them into sections, each about 13 inches long. Add oil and lasagna sheets to boiling water. Cook, stirring gently to prevent them from sticking to one another, for about 2 minutes. Drain, and rinse under cold running water. Lay sheets out on a clean kitchen towel, and set aside until ready to use. Be sure not to let them stand for more than 30 minutes.
  • Preheat the oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish. Spoon a little of the meat sauce into the bottom of the prepared baking dish, and spread to coat. Then, layer with lasagna sheets, one-sixth of the bechamel sauce, one-sixth of the meat sauce, and a little Parmesan. Repeat the layers five more times. Top with remaining Parmesan and pieces of butter. Bake until cheese begins to turn golden brown, 30 to 45 minutes. Serve warm.


Lasagna Bolognese 101 image

The food of Emilia Romagna differs from that of the rest of the country in its richnes and complexity; Bolognese lasagna-with its venerated meat sauce-is no exception.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

1 pound lasagna noodles
3 3/4 cups ragu
2 1/3 cups bechamel
1 1/12 cups grated Parmigiano-Reggiano cheese
Freshly ground pepper
Olive oil, for drizzling


  • To cook pasta, add salt and 1 pound lasagna noodles (cook fresh noodles in batches of four) to a large pot of boiling water. Cook, stirring occasionally, until barely tender, 1 to 2 minutes for fresh or 6 to 8 minutes for dried. With tongs, transfer noodles to a bowl of very cold water to stop the cooking. Separate any that are stuck together. Lay noodles flat on baking sheets lined with clean kitchen towels; pat dry.
  • Preheat oven to 425 degrees, with rack in top third. Butter a 9-by-13-by-2-inch ceramic or glass baking dish; cover bottom with a layer of noodles. They should fit snugly but not overlap. Trim to fit dish.
  • Spread 1 1/4 cups ragu over noodles. Drop 2/3 cup bechamel in dollops over ragu. Gently spread bechamel with a rubber spatula. Sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese. Repeat these layers three times.
  • Top with a layer of noodles. Spread 1/3 cup bechamel on top; sprinkle with 1/3 cup cheese. Season with freshly ground pepper, and drizzle with olive oil. Bake until the lasagna is golden brown and bubbling, about 25 minutes. Let stand 10 minutes before cutting with a serrated knife.


Vegetarian Lasagna Bolognese image

There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance. Start with this vegan Bolognese, and half your work is done. The rest comes together easily: Stir together a parsleyed ricotta filling, boil your noodles, assemble your lasagna and bake until bubbly and browned. Rich, creamy and deeply satisfying, this lasagna happens to be vegetarian, but your guests will hardly know the difference.

Provided by Alexa Weibel

Categories     dinner, pastas, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

Unsalted butter, for greasing the pan
1 pound ricotta (about 2 cups)
1/3 cup finely chopped parsley, plus more for garnish
1/4 cup heavy cream or half-and-half
1 large egg, beaten
Pinch of ground nutmeg
3 cups shredded mozzarella (about 12 ounces)
Kosher salt and black pepper
1 pound (dried) lasagna noodles (about 20 sheets)
Olive oil, for drizzling
6 cups vegan Bolognese
1 cup finely grated vegetarian Parmesan (optional)


  • Bring a large pot of water to a boil for the noodles. Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Set aside.
  • While the water comes to a boil, prepare the ricotta filling: In a large bowl, stir together the ricotta, 1/3 cup parsley, cream, beaten egg and nutmeg. Fold in 2 cups mozzarella. Season with salt and pepper; set aside.
  • Once the water comes to a boil, season it generously with salt, then cook the noodles just until slightly softened, about 6 minutes. (The noodles shouldn't be fully cooked so they hold up after baking.) Transfer the cooked noodles to a colander and rinse immediately under cold water. Drizzle with oil immediately and toss to coat to prevent sticking.
  • Assemble the lasagna: Spoon about 1 cup sauce into the prepared baking dish and spread into an even layer. Top with one layer of lasagna noodles, trimming the noodles as needed. (They can overlap slightly, but should be trimmed if the overlap is significant.) Dollop a heaping 3/4 cup ricotta mixture on top of the noodles, and spread in an even layer. Pour 1 cup sauce on top, and spread in an even layer. Repeat with 3 more layers of noodles, ricotta and sauce. Top with one final layer of noodles, then a final layer of sauce. Sprinkle evenly with the remaining mozzarella, then the Parmesan.
  • Cover the lasagna tightly with aluminum foil and bake until warmed through and bubbling, about 30 minutes. Remove foil and broil on the top rack until browned in spots, about 3 minutes.
  • Sprinkle with finely chopped parsley, then let cool about 10 minutes before serving.


Susan's Delicious Lasagna Bolognese image

This is an authentic tasting "ragu" sauce that is super rich and super flavorful. The bolognese portion of this recipe can be served over any thick pasta, as well as, be the primary component of this lasagna. I happen to LOVE this lasagna and have been tweaking it for years. I'm not a fan of ricotta cheese based lasagna's and as you'll see from this recipe...this is coupled with a beschemel type sauce rather than ricotta or cottage cheese. You can spice this one up further (I sure do!) with crushed red peppers in your sauce. You can also tone it down with mild italian sausage or turkey italian sausage. The Bolognese sauce can be made up to 3 days in advance and warmed up to make for the lasagna. This lasagna is also best baked right after assembling or the pasta will absorb the sauces and dry out. Enjoy!!

Provided by RedVinoGirl

Categories     < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, finely chopped
3 links hot Italian sausage or 3 links hot Italian turkey sausage
1 lb lean ground beef
4 ounces ground lean pork (can be omitted to use all ground beef)
1/2 cup dry white wine
28 ounces crushed plum tomatoes
3 -4 cups beef stock
1/4 cup heavy cream (or 1/2 & 1/2)
12 no-boil lasagna noodles
3/4 cup fresh parmesan cheese
1/4 cup butter
1/2 cup all-purpose flour
3 3/4 cups milk, heated


  • First make the Bolognese Sauce:.
  • Brown and drain grease from the ground beef, ground pork and sausage in a large saute pan. Break up all lumps with spoon.
  • Add in 2 T butter and 1 T olive oil and saute the onions, garlic, carrots and celery until softened. Add salt and pepper to taste.
  • Add the wine and stir and then simmer for 5 minutes, or until reduced.
  • Add the tomatoes and 1 cup of beef stock and bring to a boil. Stir the sauce well, then lower heat and half cover pan with lid and simmer gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed.
  • Pour the cream into the sauce, stir well to mix, then simmer without lid for 30 minutes, stirring frequently.
  • Preheat oven to 375. If the bolognese sauce is cold, reheat it. Stir in enough stock to make it runny, if necessary.
  • Make the white sauce by melting 1/4 cup butter in a medium saucepan. Add the flour and cook, stirring for 1-2 minutes. Add the hot milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from heat.
  • Spread 1/3 of Bolognese sauce over the bottom of a 9x13 baking dish.
  • Cover the Bolognese sauce in the base of the dish with 1/4 white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated Parmesan over the top.
  • Bake for 40-45 minutes or until the pasta feels tender when pierced with a fork. Let stand for 20 minutes before serving.

Nutrition Facts : Calories 758.7, Fat 50.3, SaturatedFat 24.2, Cholesterol 162.8, Sodium 1505.4, Carbohydrate 32.7, Fiber 3.9, Sugar 2.7, Protein 41.6


Food Network Lasagna Bolognese image

As it says, I got this off the food network. I don't really like the ricotta lasagna, so i looked until I found this recipe. It takes some work but worth it.

Provided by Jessica K

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

7 tablespoons butter, plus more for the pan
1 shallot, chopped
1/2 small carrot, chopped
1/2 celery, chopped
1/2 cup all-purpose flour, plus
1 tablespoon all-purpose flour
6 cups whole milk
3 sprigs flat leaf parsley
1 sprig fresh thyme
1/2 dried bay leaf
1/2 teaspoon salt, plus more to taste
1 pinch of freshly grated nutmeg
fresh ground black pepper
1 lb dry lasagna noodle
5 1/2 cups tomato sauce, with meat, recipe follows
1/2 cup freshly grated parmesan cheese
1/2 cup pecorino cheese


  • In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
  • Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
  • Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste. Place plastic wrap on the surface of the sauce and set aside until ready to assemble the lasagna. (The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna. )
  • Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. Drain. Spread the noodles out and layer between pieces of plastic wrap. Set aside.
  • Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish. Cover the bottom of the pan with a layer of noodles.
  • Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce and 3 tablespoons of the cheese. Repeat to make 3 more layers ending with the remaining meat sauce, white sauce, and cheese. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from the oven and set aside for 10 minutes to firm up before serving.
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1/4 cup Italian tomato paste
  • Four 28-ounce cans whole peeled tomatoes, with liquid
  • 2 tsp salt, plus to taste
  • Freshly ground black pepper
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 TB dried savory or rosemary, crumbled into small pieces
  • 1 TB dried thyme
  • 1 TB dried oregano
  • 1 TB fennel seeds, cracked
  • 2 bay leaves
  • Rind of Parmesan, about 2- to 4-inches long (optional)
  • 1/2 to 1 cup grated Parmesan.
  • In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
  • Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat.
  • Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese.
  • Yield: about 15 cups.

Nutrition Facts : Calories 728.3, Fat 26.3, SaturatedFat 15, Cholesterol 67.3, Sodium 1703.2, Carbohydrate 100.9, Fiber 8.5, Sugar 24.1, Protein 26.1

More about "lasagna bolognese recipes"

lasagna-bolognese-recipe-bon-apptit image
2013-09-12 Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½ …
4.2/5 (598)
Author Sue Li
Servings 8
Estimated Reading Time 5 mins
  • Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.
  • Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.
  • Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

lasagna-bolognese-recipe-simply image
2006-09-27 Add milk and simmer: Add the milk, season with sea salt, then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least every 20 …
5/5 (14)
Total Time 4 hrs 50 mins
Cuisine Italian
Calories 680 per serving

classic-lasagna-bolognese-recipe-chef-billy-parisi image
2019-12-10 Turn the pasta roller setting to 6 and run it through once. Let the long pasta dough set on a floured surface for 20 to 30 minutes. Cut the long rolled out pasta dough so that it fits inside of your lasagna baking dish. Parboil the …

best-lasagna-bolognese-recipe-how-to-make-lasagna image
Pour 1 cup ragù on top and spread evenly. Repeat the layering 3 more times, using the remaining noodles, besciamella and ragù, then cover the baking dish tightly with foil. Bake until the edges of the lasagna are bubbling, 45 minutes …

best-lasagna-bolognese-recipe-how-to-make-lasagna image
2018-11-27 Add garlic and cook until fragrant, 1 minute more. Stir in beef breaking up meat with back of a spoon. Cook until no longer pink, about 8 minutes. Add wine, and bring mixture to a simmer. Cook ...

fabio-vivianis-lasagna-bolognese-recipe-rachael image
Preheat the oven to 350°F. In the bottom of a 9x13-inch deep-dish baking dish, add some Bolognese sauce to coat the bottom, spreading it out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread …

lasagna-bolognese-recipe-leites-culinaria image
2016-09-11 Make the bolognese sauce. In a large saucepan over medium heat, warm a couple tablespoons olive oil. Add the veal, beef, pork and sausage meat and cook, crumbling it with a spoon, until browned and no trace of pink …

lasagne-alla-bolognese-recipe-great-italian-chefs image
Give the pan a quick wipe out with kitchen paper, then sauté the pancetta in 1 tbsp of olive oil. 3. Add the onions, garlic, celery and carrot and gently sauté for about 5 minutes, but don’t allow them to colour. 4. Add the mince back to the …

traditional-lasagna-bolognese-recipe-delish image
2008-01-01 Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente ...

anthony-bourdains-lasagna-bolognese-recipe-los image
2016-11-02 To make the Bolognese sauce, in a medium, heavy-bottom pot, heat 2 tablespoons oil over medium-high heat. Add the onion, carrots, celery, garlic and thyme and season with ½ teaspoon salt and ...

lasagna-bolognese-simplified-cooks-illustrated image
When we started thinking about a simple lasagna Bolognese recipe, there was no denying the appeal of no-boil noodles. After several tests, we found that a five-minute soak proved most effective for getting sturdy, al dente noodles that …

2019-09-26 Some lasagna Bolognese recipes are made with tomato sauce and béchamel sauce. If you are tempted by this creamy craving, here's how to make your own. In a first saucepan, heat 1 litre of milk, without boiling it. In a second pan, add ½ a stick of butter in cubes and melt over low heat. Once it is liquefied, temporarily remove the pan from the heat and add …

2021-08-22 Bolognese Sauce. Melt the butter in a large pan over medium heat, add the chopped vegetables and let them begin to caramelize (about 4-5 minutes). Add the chopped garlic and cook for an additional 1-2 minutes. Remove the cooked vegetables (soffritto) from the pot and save until needed.

2022-04-14 Make the bechamel: 2. In a medium-sized saucepan, melt the butter. 3. Add the flour and whisk to create a paste. 4. While whisking constantly, slowly add the warmed milk. 5. Bring to a boil and ...

Assemble the lasagna: Advertisement. Step 2. Preheat oven to 375°F with rack 10 inches from heat source. Lightly grease a broiler-safe 13- x 9-inch baking dish with oil. Step 3. Spread 1 cup Bolognese in bottom of baking dish. Arrange 4 noodles, overlapping slightly, over Bolognese.

2021-03-07 When the Bolognese sauce is ready, fill a pot for the pasta with at least 6 quarts water, place it over high heat, and bring it to a boil. Fill a large bowl halfway with ice and water and keep it close to the pot of water on the stove. Add 2 tablespoons salt to the boiling water and carefully add 4 of the pasta sheets.

Preheat your oven to 350 F (180 C). To prepare your lasagna Bolognese, first butter you 13×9-inch baking pan. Then start with a layer of Bolognese sauce. The first layer is authentic Bolognese sauce. Arrange one layer of lasagna noodles to cover the bottom of the baking pan (over your thin Bolognese layer). If necessary, brake your noodles ...

2012-02-12 Add the red wine, using it to scrape up any stuck bits in the pan. Cook the wine until it has reduced by half, about 5 more minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything, bringing it to a low simmer.

2020-09-21 Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–۱۰ minutes; add nutmeg and season with salt.

Add wine and scrape the bottom of the pan to deglaze. Add tomato paste and cook for 2-3 minutes, until starting to thicken. Add the tomato puree, beef stock, milk, bay, and thyme, and stir to combine thoroughly. Cover and cook over low heat for 2 hours, stirring periodically. Add a splash of milk if needed. Season with salt and pepper.

2020-12-20 Assembly. Spoon and spread approx 1 cup of the meat sauce at the bottom of a 9x13-inch baking dish, then cover with pasta sheets. Trimming sheets if needed. Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of béchamel sauce spread over the meat sauce and then sprinkle approx ½ cup of mozzarella over top.

Instructions. Heat a medium dutch oven over medium high heat. Add the oil to the hot pan and warm an additional 30 seconds. Add the meat and 1/2 teaspoon salt to the hot pan and cook, stirring often with a wooden spoon to break apart the meat, until the meat is cooked and the liquid has evaporated so the meat is beginning to brown, about 10 minutes.

2019-03-05 Sauce will initially become very thick, then get very thin once all the milk is added. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper.

2021-06-21 Bolognese Sauce. Anthony Contrino. My classic Bolognese sauce comes together in one pot, making cleanup a breeze. The only time-consuming part is chopping the vegetables for the soffritto (the ...

2017-02-25 Cooking & Preparation: . In a pasta pot, cook the lasagna sheets in boiling water until they’re al dente. Set aside. . In a saucepan, heat the extra virgin olive oil in medium heat, and then add the chopped carrots, celery, and onions. Cook for about 20 minutes. . Next, add the ground pork and ground beef.

2020-09-14 Wash the spinach, drain and place it in a steamer. Fill a pot with water in half, then add salt and bring it to the boil. Finally, insert the steamer with the spinach and cover it by letting it steam for about ten minutes. Finally, let the spinach cool and then chop it very finely with a knife. Place the flour on wooden board and add spinach ...

Heat a medium-sized saucepan over medium heat and melt the butter. Whisk the flour into the butter and cook for 1-2 minutes, until a paste is formed. Slowly whisk in the warmed milk. Allow bechamel to thicken (about 7-10 minutes), whisking regularily.

2020-11-19 Heat the oven. Preheat the oven to 425°F. Coat the bottom of the baking dish and make the filling. Spread a thin coating of béchamel on the bottom of an 8 x 11 1/2-inch rectangular baking dish. Mix the remaining béchamel with the bolognese sauce and 1/2 cup of the Parmigiano-Reggiano to make the filling.

2021-07-29 For the lasagna sheets: Bring water to a boil in a large pot and add salt. Boil and purée the spinach. Mix 2 2/3 cups flour, eggs and spinach into a compact dough. Roll into thin sheets (1/16") and cut into large rectangles. Line a tray with clean tea towels. Boil the pasta sheets until just softened (around 20 seconds) and transfer to the tea towels to dry.

Instructions. Spread 1 ladle of Bolognese in the baking tray (this will act as non-stick and will help to cook the bottom layer of pasta sheet) Arrange a layer of dry egg lasagne sheets. Ladle 1/4 of the Bolognese sauce and 1/4 of the bechamel sauce and spread evenly, torn 1 mozzarella bowl on top and finish with the grated parmesan cheese.

Set aside. In a skillet, brown the mushrooms, onion and garlic in the oil approximately 10 minutes. Season with salt and pepper. Deglaze with the vinegar and water. Adjust seasoning. Set aside. With the rack in the middle position, preheat the oven to 190 °C (375 °F).

To prepare lasagne alla Bolognese, start with the meat sauce. Prepare the vegetable broth and ensure to keep it warm. Then take the pancetta bacon, cut it into strips first 1 and then chop it well 2. Separately, finely chop the carrots, onions, celery and set aside 3. In a saucepan, pour a drizzle of oil and the pancetta bacon.

2022-02-08 Make the Bechamel Sauce (can be made days in advance and stored in fridge): In a medium saucepan on low medium heat melt the butter. Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together.

2013-09-27 2) The sauce gets its depth from a blend of pancetta and ground pork and beef (and hours spent on the stove). 3) Making pasta from scratch elevates lasagna from great to legendary. 4) The ...

2002-12-18 Preheat oven to 350 degrees F. Step 27. Oil the bottom of a 13- by 9- by 2-inch baking dish. Step 28. Reserve a quarter of the bechamel sauce for the top layer. Step 29. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and …

Stir in tomatoes; reduce heat, and simmer 20 minutes. Advertisement. Step 2. Preheat oven to 425°. Step 3. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl. Step 4. Spread 3/4 cup turkey mixture in bottom of a 13 x 9–inch glass …

2019-03-05 Aside from that, the method is classic. Melt butter in a saucepan, whisk in flour to form a paste, then cook until the flour's raw smell has cooked off, but not so much that it starts to brown. After that, drizzle in the milk slowly, whisking well the whole time, to prevent lumps and ensure a truly silky, smooth sauce.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #lasagna     #one-dish-meal     #meat     #pasta-rice-and-grains     #4-hours-or-less

Related Search