STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Authentic Italian Lasagna Bolognese
This here is the authentic Italian Lasagna Bolognese recipe (Lasagne alla Bolognese), the one you would eat in Italy in the best Italian restaurants.It’s the authentic recipe born in the city of Bologna, WITHOUT MOZZARELLA. Oh yes, because, contrary to popular belief, the authentic classic recipe of Lasagna Bolognese does NOT want mozzarella.Lasagna with mozzarella is a VARIANT of this classic Lasagna recipe and you can find it mainly in southern Italy, often together with ricotta.
Ingredients
For Bolognese Sauce (Ragu alla Bolognese)
- 300 g beef 10 oz, coarsely ground
- 150 g pancetta 5 oz, sliced. Or minced pork
- 300 g passata 1 ¼ cup, or crashed peeled tomato
- 1 carrot small
- 1 celery stalk
- 1 onion small
- 100 ml white wine ½ cup, dry
- 100 ml milk ½ cup
- 300 ml broth 1 ½ cup, meat
- 3 tablespoons olive oil extra virgin
- salt
- black pepper
For Lasagna
- 12 lasagna sheets
- 200 g Parmigiano Reggiano cheese 2 ¼ cups
For Bèchamel Sauce
- 1 liter milk 4 cups, fresh and whole
- 100 g butter 3.5 oz or ~1 stick, unsalted
- 100 g flour 3.5 oz or ⅔ cup
- ½ teaspoon salt fine
- nutmeg freshly grated
Instructions
Make the Bolognese Sauce
- 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.
- 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.
Make the Bechamel Sauce
- In a saucepan, melt the butter over low heat then add the flour – using a flour sieve – while mixing quickly with a whisk. Set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
- Pour the milk slowly over the butter+flour, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). Add a pinch of fine salt and grated nutmeg to taste.
Make the Layers
- 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. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
- 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.
- Cover the last layer with plenty of Parmigiano cheese. Bake at 190°C (380°F) for about 30 minutes. Let cool Lasagna Bolognese for 10 minutes before serving.
Nutrition
Serving: 100gCalories: 747kcalCarbohydrates: 60gProtein: 31gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 100mgSodium: 999mgPotassium: 715mgFiber: 3gSugar: 11gVitamin A: 2291IUVitamin C: 6mgCalcium: 507mgIron: 3mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!