Lasagna With Bolognese Meat Sauce Recipes

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AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE | LASAGNE ALLA BOLOGNESE



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

Steps:

  • 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

PERFECT LASAGNA BOLOGNESE



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

Steps:

  • 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 WITH BOLOGNESE MEAT SAUCE



Lasagna with Bolognese Meat Sauce image

Provided by Food Network

Yield 10 to 12 servings

Number Of Ingredients 19

3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water
2 pounds fresh pasta sheets, cut into strips 4 by 17 inches
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
A large bowl of water with ice cubes to cool the pasta
1 cup grated Parmigiano-Reggiano cheese, plus additional grated cheese

Steps:

  • For the bechamel: Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.
  • For the Bolognese: Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook until wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.
  • For the pasta: Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, reboil and begin to blanch or parcook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled.
  • To assemble and bake the lasagna:
  • Preheat the oven to 375 degrees.
  • Spread some bechamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has browned and the edges are crispy.

LASAGNA BOLOGNESE



Lasagna Bolognese image

Lasagna Bolognese is a beloved Italian classic. Layers of creamy béchamel, rich sauce and thin pasta sheets will keep you coming back for more.

Provided by Redazione Web

Categories     pasta

Time 3m

Yield 6

Number Of Ingredients 21

3/4LB. ground beef
1/4LB. pancetta (or bacon)
2OZ. carrot, chopped
2OZ. celery, chopped
2OZ. onion, chopped
1 1/4CUPS tomato purée or peeled, chopped tomatoes
1/2CUP dry white wine
1/2CUP whole milk
broth
olive oil or unsalted butter
salt
pepper
2 2/3C. all-purpose white flour
2 large eggs
1/2LB. spinach
1CUP all-purpose flour
1/2CUP unsalted butter
1QT. fresh whole milk
fine salt
nutmeg
1/2CUP Parmigiano Reggiano PDO, grated

Steps:

  • Begin by preparing the ragù (meat sauce). First, cut the pancetta into 1/4" cubes. Chop the cubes and sauté them in a pan. In another pan, add 3 Tbsp. oil or butter, the celery, carrot, and onion, and cook until soft. Add the ground beef and cook until well browned, 25-30 minutes. Add the wine and stir until it evaporates. Add the tomato purée, cover, and simmer slowly for around two hours, adding broth as needed. When nearly done, add 1/2 cup milk to cut the acidity of the tomatoes. Season with salt and pepper to taste.
  • 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.
  • Preheat the oven to 325°F.
  • For the béchamel: In a saucepan, heat 1/2 cup butter over low heat, add 1 cup sifted flour, and whisk constantly. Cook this roux until golden, then add 1 qt. milk, salt, and nutmeg. Remove from heat.
  • Grease a 9"x13" baking dish with butter and top with a layer of the lasagna sheets, then a layer of sauce, then the béchamel, and top with spoonful of Parmigiano. Repeat process until the ingredients are finished. Cover the final layer with béchamel, pats of butter, and bake for around 30 minutes. When the top is golden, remove and serve.

OLD SCHOOL LASAGNA WITH BOLOGNESE SAUCE



Old School Lasagna with Bolognese Sauce image

I love lasagna. I sometimes make it my Sunday afternoon project and enjoy it for dinner on a weeknight when I don't have as much free time. It tastes just as delicious (if not better) when it sits in the refrigerator overnight before eating! I also love to make it this time of year because the local tomatoes are at the height of their season. So are basil, spinach and fresh thyme. Lasagna can be as simple or as complicated as your schedule allows. If you're feeling adventurous, you can make Mozzarella cheese at home or your own pasta dough from scratch. My grandmother layers meatballs in the lasagna. To die for!

Provided by Alex Guarnaschelli

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 21

1 cup olive oil (preferably extra-virgin and organic)
2 medium yellow onions, peeled and chopped
8 cloves fresh garlic, peeled and chopped
Sea salt and freshly ground black pepper
8 sprigs fresh thyme, washed
2 bay leaves, fresh or dried
8 pounds ripe (or even slightly overripe) red tomatoes, washed and chopped
1 1/2 cups tightly-packed fresh basil leaves, washed
8 quarts water
2 tablespoons kosher salt
1 pound lasagna sheets
1 pound shredded mozzarella
1 pound shredded Parmesan
1/4 cup olive oil, plus more as needed
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
2 carrots, rough chopped
1 onion, rough chopped
2 ribs celery, rough chopped
1/2 recipe tomato sauce (above)
1/4 cup whole milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Tomato Sauce:
  • In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
  • Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
  • Assemble the lasagna:
  • Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
  • Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
  • Make the Bolognese while the lasagna is baking:
  • In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
  • When done, finish with milk, taste, season and serve, spooned over the lasagna.

INCREDIBLE LASAGNA W/ BOLOGNESE SAUCE



Incredible Lasagna W/ Bolognese Sauce image

I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it.

Provided by Mole1338

Categories     One Dish Meal

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 5

2 tablespoons butter
24 ounces flat lasagna noodles
8 cups bolognese sauce
4 cups bechamel sauce
2 cups parmigiano-reggiano cheese

Steps:

  • Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
  • Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
  • Arrange pasta into single layer in pan, cutting and patching to fit as needed.
  • Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
  • Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
  • Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
  • Bake at 350 degrees until hot and bubbly, about 50 minutes.
  • Let rest about 15 minutes before serving.
  • Serve with any remaining bolognese on the side.

Nutrition Facts : Calories 283.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 14.7, Sodium 246.4, Carbohydrate 43, Fiber 1.8, Sugar 1.6, Protein 12.5

BOLOGNESE SAUCE FOR TRADITIONAL LASAGNA BOLOGNESE



Bolognese Sauce for Traditional Lasagna Bolognese image

Use this Bolognese sauce to make our Traditional Lasagna Bolognese.

Provided by Martha Stewart

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

Yield Makes about 3 quarts

Number Of Ingredients 13

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 onions, cut into 1/4-inch dice
3 stalks celery, cut into 1/4-inch dice
3 carrots, cut into 1/4-inch dice
2 pounds ground sirloin
2 pounds ground veal
1 quart whole milk
2 cups dry red wine
1 quart Homemade Beef Stock, or two 14 1/2-ounce cans
1 cup tomato paste
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground pepper

Steps:

  • In a large cast-iron or enamel pot, heat butter and olive oil over medium heat.
  • Add onions, and cook until they begin to soften, about 5 minutes. Add celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
  • Add wine, and simmer until liquid is reduced by half again, about 40 minutes.
  • Add beef stock, tomato paste, salt, and pepper; simmer gently until sauce thickens, 40 to 45 minutes. If using for lasagna, set aside to cool slightly before assembling. The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 months.

SUSAN'S DELICIOUS LASAGNA BOLOGNESE



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
salt
pepper

Steps:

  • 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.
  • AT THIS STAGE -- YOU CAN SERVE THIS OVER THICK PASTA. FOR LASAGNA BOLOGNESE -- CONTINUE WITH RECIPE.
  • 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

LASAGNA BOLOGNESE



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

Steps:

  • 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.

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Cuisine Italian
Calories 187 per serving


LASAGNA BOLOGNESE WITH BECHAMEL SAUCE – THE FOOD NANNY
2021-11-05 Directions. Prepare the Bolognese Sauce and set aside: For the Sauce-Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion, carrot, celery, and salt. Cook, stirring, until the onion is soft, about 4 minutes. Stir in the tomato paste and cook another 5 minutes. Let the tomato paste stick to the pan a bit and become a ...
From thefoodnanny.com


CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
2021-06-03 Preheat oven to 350°F or 180°C. To assemble, add a layer of meat bolognese sauce to a 7.5×9.5×2-inch glass rectangular dinnerware. Add a layer of béchamel sauce on top of bolognese sauce, then cover with lasagna sheets. thrice following with the order. Lastly, top with mozzarella cheese. Bake for 25 minutes. Enjoy!
From muchbutter.com


LASAGNA SAUCE RECIPE MEATLESS - THERESCIPES.INFO
How To Make Lasagna Sauce - SauceProClub.com trend www.sauceproclub.com. Oct 3, 2021Make the bolognese sauce: Brown the meat well in a large pot set over high heat. I do this in batches to allow the meat to brown well. Remove the browned meat from the pot and set aside. Add chopped carrots, celery and onion along with the fresh herbs. I like ...
From therecipes.info


TOP-RATED BOLOGNESE RECIPES | ALLRECIPES
2021-06-16 Recipe creator, Gem, recommends using the highest quality ingredients to make the Bolognese sauce for this authentic lasagna recipe: "Sometimes I like to bake the sauce, covered, for 3 1/2 hours for a deeper flavor. After that, I take it out, add the milk and heavy cream, and finish simmering it on the stove."
From allrecipes.com


OLD SCHOOL LASAGNA WITH BOLOGNESE SAUCE | RECIPE | BOLOGNESE …
Feb 26, 2020 - Get Old School Lasagna with Bolognese Sauce Recipe from Food Network. Feb 26, 2020 - Get Old School Lasagna with Bolognese Sauce Recipe from Food Network. Feb 26, 2020 - Get Old School Lasagna with Bolognese Sauce Recipe from Food Network. Pinterest . Today. Explore. When the auto-complete results are available, use the up and …
From pinterest.com.au


BOLOGNESE MEAT LASAGNA - ALLMEXRECIPES
Distribute 1 tablespoon of white sauce in the bottom of a 20x30-centimeter refractory pan, then spread 1 tablespoon of the meat sauce over the white sauce. Place the first layer of lasagna pasta on the meat and bathe with 1/3 or 1/4 of the white sauce (depending on the number of layers you want). Add the same amount of meat on top and sprinkle ...
From allmexrecipes.com


LASAGNA WITH BOLOGNESE MEAT SAUCE – RECIPES NETWORK
2017-01-27 When finished allow to cool somewhat before using in the lasagna recipe. Step 2. For the Bolognese:Â Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook until wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat ...
From recipenet.org


LASAGNA WITH BOLOGNESE MEAT SAUCE RECIPE - COOKEATSHARE
Gently heat the lowfat milk over a low flame but don't boil. While the lowfat milk is heating put the butter into a sauce pot and slowly heat over low heat. When the butter is…
From cookeatshare.com


CLASSIC ITALIAN LASAGNA BOLOGNESE WITH BECHAMEL SAUCE
2022-02-08 The difference between classic lasagna and lasagna Bolognese is Classic Lasagna mixes the meat sauce with fresh ricotta while the Bolognese version uses the béchamel to bind the filling. Both recipes come from two famous Italian recipes, born in two different cities: Lasagna Bolognese (from Bologna) and Classic Lasagna (from Naples) …
From cucinabyelena.com


ULTIMATE LASAGNA BOLOGNESE | OLIVE & MANGO
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.
From oliveandmango.com


BEST BOLOGNESE LASAGNA RECIPES | FOOD NETWORK CANADA
2002-12-18 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 bechamel. Step 30. Season well between each layer. Step 31. Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should ...
From foodnetwork.ca


LASAGNA WITH BOLOGNESE MEAT SAUCE - BIGOVEN.COM
Lasagna with Bolognese Meat Sauce recipe: Try this Lasagna with Bolognese Meat Sauce recipe, or contribute your own. Add your review, photo or comments for Lasagna with Bolognese Meat Sauce. Italian Main Dish Pasta
From bigoven.com


CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) RECIPE
2019-03-05 A classic Bolognese lasagna is different from the version most common in the United States. Instead of thick layers of ricotta and mozzarella cheese, lasagne alla bolognese features delicate layers of fresh pasta (spinach is traditional, but plain fresh egg pasta works fine, or even dried in a pinch) coated in a luxurious mix of hearty ragù bolognese (slow-cooked …
From seriouseats.com


HOW TO MAKE A CLASSIC LASAGNA BOLOGNESE - TODAY.COM
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 ...
From today.com


AUTHENTIC LASAGNA BOLOGNESE - LOVE TO EAT ITALIAN
Prepare your bechamel sauce and grate the Parmesan cheese. 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 ...
From lovetoeatitalian.com


CLASSIC LASAGNA WITH MEAT SAUCE | JENN'S KITCHEN DIARY
2022-01-14 Creamy bechamel sauce, a meaty and tangy Bolognese-like sauce, and lots of gooey cheese. Lasagna is a labor of love. Both the sauce and the baking of the dish itself can be very time-consuming, but the end product is definitely worth the effort and the wait. And it is always a great crowd pleaser. The great thing is that once you put it in the oven, you can set it …
From jennskitchendiary.com


VEGETARIAN LASAGNA "BOLOGNESE" WITH PLANT-BASED MEAT RECIPE
Preheat oven to 375°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Spread about 1 1/2 cups meat sauce in an even layer on bottom …
From foodandwine.com


RECIPES LASAGNA BOLOGNESE [SPORT] | SOSCUISINE
Spread some spoonfuls of béchamel and meat sauce over the noodles, then cover with another layer of noodles. Repeat the layering of sauce and noodles 4 to 6 times, depending on the serving size and the shape of the baking dish. Top the lasagna with the reserved Parmesan. Bake. Preheat the oven to 205ºC/400ºF. Bake the lasagna, uncovered ...
From soscuisine.com


CLASSIC LIGHT BOLOGNESE LASAGNA RECIPE | MYRECIPES
Arrange 3 noodles over turkey mixture; top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425° for 35 minutes. Step 5. …
From myrecipes.com


AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
2019-09-18 Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine. Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf.
From anitalianinmykitchen.com


TRADITIONAL BOLOGNESE RAGU RECIPE - ITALIAN RAGU ALLA BOLOGNESE
When you put your skillet on the stove, add the Olive oil, heat it up, and att the onions to it. Cooking it until it becomes translucent, but you can add in the meantime the meat as well. Use salt and pepper right away, on almost the highest heat …
From europedishes.com


BOLOGNESE MEAT SAUCE - CHATELAINE
MELT butter in a large heavy pot over medium. Add onion, carrot and celery. Cook, stirring occasionally, until soft, 5 to 7 min. Increase heat to medium-high. Add beef, garlic and …
From chatelaine.com


LASAGNA WITH BOLOGNESE MEAT SAUCE - ALL INFORMATION ABOUT …
Lasagne alla Bolognese: A Classic, Hearty Meat-Sauce Lasagna hot www.thespruceeats.com. Now, a lasagna made with a good ricotta (a homemade ricotta, perhaps?) and other high-quality ingredients will, of course, be a different story, but ever since I first tasted the Northern Italian style of lasagna (popular in the Tuscany and Emilia-Romagna regions), lasagne alla bolognese, …
From therecipes.info


BARILLA NO BOIL LASAGNA RECIPE MAKE AHEAD - BRYANNA LE
2022-06-26 Barilla No Boil Lasagna Recipe Food Com Barilla Oven Ready Lasagne The Original Barilla 4 Layer No Boil Lasagna. Barilla No Boil Lasagna 1 9 ounce box of Barilla no-boil lasagna noodles 2 Eggs 1 15 ounce container ricotta cheese 4 cups shredded mozzarella cheese 12 cup parmesan cheese. How to Make Lasagna with No-Boil Noodles 4 -Easy Steps. Layer …
From casonostra.blogspot.com


LASAGNA WITH BOLOGNESE SAUCE RECIPES | NAYARD.COM
2022-02-12 Welcome! Log into your account. your username. your password
From nayard.com


GLUTEN FREE LASAGNA RECIPE VEGETARIAN - DANNY'S BLOG
This gluten free vegetarian lasagna is healthy comfort food at its finest!while i grew up celebrating hanukkah, my extended family celebrated christmas and. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Continue until all filling and zucchini are used up. Spread 3/4 cup of the pasta sauce over the bottom of a 9 x 13 inch baking dish.
From john-dandy.github.io


LASAGNA WITH IRRESISTIBLES BOLOGNESE SAUCE | METRO
Preparation. Preheat the oven to 350°F (180°C). Cook the pasta according to the package instructions. In a deep frying pan, heat the oil over medium-high heat and brown the mushrooms. Add the bolognese sauce, broth and lower heat to medium. Adjust the seasoning. In a bowl, mix the grated zucchini with the ricotta. Add salt and pepper.
From metro.ca


EASY LASAGNA BOLOGNESE - SARA MELLAS
2019-02-01 Add the garlic and sauté for 30 seconds longer, just until fragrant. Drain the fat from the skillet. Return the skillet to the stove, and turn down the heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Cover and simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
From saramellas.com


TRADITIONAL ITALIAN LASAGNA WITH BOLOGNESE SAUCE
2014-10-06 The creamy and soft besciamella together with the flavorful and savory bolognese sauce will make this lasagna to die for. No ricotta cheese is needed, only lots of mozzarella and Parmesan cheese. Here is a step-by-step recipe: Ingredients: to make 13 x 9 inch lasagna. For the Bolognese sauce: to make about 6 cups (1.5 quart) half onion
From cookingwithmanuela.com


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