Lasagna bolognese * * * Lasagne alla bolognese
Find here below the ingredients and how to make your lasagna bolognese or “lasagne alla bolognese”!
The classic version of this delicious dish is made of fresh pasta, ragu alla bolognese and besciamella.
Let’s see everything step by step! Serving is of 4/5
Ingredients for ragu alla bolognese (ragu bolognese style)
- 1/2 cup olive oil
- 1 medium yellow or white onion finely chopped
- 1 or 2 medium carrots finely chopped
- 1 or 2 celery starks finely chopped
- 2 or 3 garlic cloves finely chopped
- 8 or 10 fresh basil leaves
- 500 gr ground veal
- 2 can chopped tomatoes (about 28 ounces)
- 1 can tomato paste (about 6 ounces)
- 1 1/2 spoon salt
- black pepper
Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion and garlic, and cook until vegetables are translucent, about 5 minutes. Add salt and freshly ground black pepper. Add carrots, celery, and basil, and cook until tender, about 5 minutes
Add ground veal and stir to break up meat. Once meat starts to color, about 8 to 10 minutes, add tomatoes and stir until well mixed and tomatoes start to simmer, about 5 minutes. Add tomato paste and black pepper and stir.
Ingredients for besciamella *Béchamel is a flour-thickened milk sauce
- 4 tablespoons butter (1/2 stick)
- 1/4 cup all-purpose flour (white)
- 2 cups warm whole milk
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
Melt butter in a small, heavy saucepan over medium heat until foaming. Do not let brown. Gradually add milk and flour, and cook until just thickened, stirring often, about 5/10 minutes.
Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly.
- Lasagna noodles (box lasagna noodles, for fresh version visit the link)
- Ragu alla bolognese
- 200 gr mozzarella cheese thinly sliced
- 1 cup finely grated Parmigiano cheese
Heat the oven to 375°F and arrange a rack in the middle.
Spread 2 cups of the Bolognese ragu in a thin layer over the bottom of a 13-by-9-inch baking dish.
Construct the lasagna by layering fresh pasta noodle over the sauce. Top with another 2 cups Bolognese sauce and spread it evenly to the edges of the dish; cover with 1/4 (3 ounces) of the sliced mozzarella cheese. Spread 1 cup of the béchamel sauce in a thin layer and top with 1/4 cup of the grated Parmigiano-Reggiano cheese.
Place the next layer of lasagna noodles perpendicular to the direction of the first layer and top with another layer of filling (using the same amounts of ingredients as above). Repeat 2 more times, being sure to place each layer of lasagna noodles perpendicular to the previous layer.
Place on the center rack of the oven and bake for 40 minutes or until the cheese is melted and bubbling. Allow to stand for 20 to 30 minutes before slicing.