Best 3 Lasagne Alla Bolognese Recipes

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Lasagna alla Bolognese, a classic Italian dish, is a delicious and hearty casserole made with layers of pasta, a rich meat sauce, and a creamy béchamel sauce. The meat sauce, also known as ragù alla Bolognese, is a slow-simmered sauce made with ground beef, pork, and pancetta, along with vegetables like onions, carrots, and celery. The béchamel sauce, a staple in many Italian dishes, is a creamy white sauce made with butter, flour, and milk. The lasagna is assembled by layering the pasta sheets with the meat sauce, béchamel sauce, and grated Parmigiano-Reggiano cheese. The dish is then baked in the oven until golden brown and bubbly. This article provides two variations of the classic lasagna alla Bolognese recipe: the traditional version and a vegetarian version. The traditional recipe includes detailed instructions for making the meat sauce from scratch, while the vegetarian version uses a meatless ragu made with lentils and mushrooms. Both recipes also include step-by-step instructions for making the béchamel sauce and assembling the lasagna. With its rich flavors and indulgent layers, lasagna alla Bolognese is a dish that is sure to impress and satisfy any crowd.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNE VERDI ALLA BOLOGNESE



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

Steps:

  • 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

LASAGNE ALLA BOLOGNESE SAPORITE



Lasagne Alla Bolognese Saporite image

This is the classic lasagne alla Bolognese recipe from the Emilia region in Northern Italy. The Bolognese sauce is made with a mixture of beef and pork mince. The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 3h21m

Yield 8

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 shallot, minced
3 ½ ounces prosciutto, chopped
11 ounces ground pork
11 ounces ground beef
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
salt to taste
6 fluid ounces red wine
21 ounces peeled San Marzano tomatoes
6 tablespoons butter
⅔ cup all-purpose flour
3 ¼ cups milk
½ teaspoon ground nutmeg
salt and ground black pepper to taste
11 ounces lasagna noodles
2 ½ cups grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a saucepan over medium heat; cook and stir onion, carrot, shallot, and prosciutto until onion is translucent and prosciutto releases some fat, about 10 minutes. Add pork and beef; season with 1 teaspoon nutmeg, cinnamon, and salt to taste. Cook and stir over medium-high heat until browned and crumbly, about 10 minutes.
  • Pour red wine over meat mixture; increase heat and cook until wine evaporates, about 3 minutes. Add tomatoes and mix well; bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until tomatoes break down and flavors of Bolognese sauce have combined, 1 1/2 to 2 hours.
  • Melt butter in a saucepan over medium-low heat; add flour. Whisk vigorously until mixture is smooth. Pour in milk and cook, stirring occasionally, over medium heat until white sauce thickens enough to cover the back of a spoon, about 10 minutes; season with 1/2 teaspoon nutmeg, salt, and pepper.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to stop the cooking process. Lay noodles on a clean towel and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour a ladleful of Bolognese sauce and a ladleful of white sauce over the bottom of a 9x13-inch baking dish; top with 3 or 4 lasagna noodles. Cover noodles with 1/3 of the white sauce and 1/3 of the Bolognese sauce. Sprinkle some of the Parmesan cheese on top; cover with lasagna noodles. Repeat layers, ending with white sauce and Parmesan cheese.
  • Bake in the preheated oven until bubbling and top is golden brown, 30 to 40 minutes. Let stand 3 to 4 minutes before slicing.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 48.2 g, Cholesterol 112.9 mg, Fat 38 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 17.9 g, Sodium 822.2 mg, Sugar 9.2 g

LASAGNE ALLA BOLOGNESE



Lasagne Alla Bolognese image

Recipe courtesy Gabriele Corcos and Debi Mazar. Notes: Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook. When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating. If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

Provided by Diane C 2

Categories     European

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 23

butter, for the pan
1.5 (9 ounce) boxes no-boil lasagna noodles
3/4 cup grated parmesan cheese, plus more for serving
extra-virgin olive oil, for serving
5 tablespoons olive oil
1 red onion, medium chop
3 carrots, medium chop
3 celery ribs, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 lb ground beef
1 lb ground pork
1 lb ground veal
1 cup red wine
3 (28 ounce) cans whole tomatoes
kosher salt & freshly ground black pepper
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
1 pinch freshly grated nutmeg
kosher salt & freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter the lasagne pan well and add a very thin layer of meat sauce.
  • Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
  • When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
  • Bake for about 30 minutes.
  • Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
  • Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
  • Bolognese Sauce:.
  • Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
  • Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
  • Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
  • Besciamella:.
  • Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
  • Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Nutrition Facts : Calories 800.9, Fat 53.3, SaturatedFat 22.7, Cholesterol 181.6, Sodium 478.5, Carbohydrate 31.6, Fiber 5.2, Sugar 19.2, Protein 44.3

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the béchamel sauce is thick and creamy before assembling the lasagna.
  • Don't overcook the lasagna noodles, or they will become mushy.
  • Let the lasagna rest for at least 30 minutes before slicing and serving, so that the flavors can meld.
  • Serve the lasagna with a side of grated Parmesan cheese and a green salad.

Conclusion:

Lasagna alla Bolognese is a classic Italian dish that is sure to please everyone at the table. It is a hearty and flavorful meal that is perfect for a special occasion or a weeknight dinner. With a few simple tips, you can make a delicious lasagna that will be the star of your next meal.

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