Lasagna Bolognese Food

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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

LASAGNA BOLOGNESE



Lasagna Bolognese image

This lasagna is a special occasion recipe as it's time consuming, but so worth the time and effort. It's very hearty and a great crowd pleaser. The wine and cinnamon give it a different but pleasant taste. I like to use a nice dry wine like a Zinfandel or Cabernet Sauvignon, then serve the rest with dinner! Serve with crunchy bread and a green salad. Bon Appetit!

Provided by MARCIL

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 22

1 pound dry lasagna noodles
1 ½ tablespoons olive oil, divided
1 (28 ounce) can Italian whole peeled tomatoes (such as La Valle®)
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, coarsely chopped
1 tablespoon fresh sage
1 tablespoon fresh rosemary
2 tablespoons olive oil
1 pound ground beef
1 pound sweet Italian sausage links, removed from casing and crumbled
2 tablespoons all-purpose flour
1 cup dry red wine
¼ cup heavy cream
½ cup grated Parmesan cheese
1 pinch ground cinnamon
1 (16 ounce) container ricotta cheese, broken apart with a fork
3 eggs, lightly beaten
1 pound shredded mozzarella cheese, divided
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in 1 tablespoon of olive oil. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Drizzle the cooked noodles with about 1 1/2 teaspoons of olive oil to prevent them from sticking together.
  • Place the tomatoes, juice and all, into the work bowl of a food processor and pulse to puree, about 1 minute. Set the tomatoes aside. Place the onion, carrots, celery, garlic, sage, and rosemary into the food processor, and pulse several times, until the vegetables are minced.
  • Heat 2 tablespoons of olive oil in a large saucepan over high heat until smoking hot, and add the minced vegetables. Reduce heat to medium, and cook and stir until the vegetables have softened and are just beginning to brown, about 10 minutes. Stir in the ground beef and Italian sausage, and brown the meat, breaking it apart into crumbles as it cooks, about 10 minutes. When the meat is no longer pink, stir in the flour, and cook and stir about 2 more minutes. Pour in the red wine, bring the mixture to a simmer, and cook, stirring occasionally, until the wine has reduced, about 15 minutes. Pour the pureed tomatoes, cream, Parmesan cheese, and cinnamon into the meat sauce, bring to a boil over medium heat, reduce heat to a simmer, and cover the pan. Cook the sauce, stirring occasionally, for 20 minutes. Set the sauce aside.
  • In a large bowl, mix together the ricotta cheese, eggs, 3/4 pound of shredded mozzarella cheese, and kosher salt and pepper. Reserve 1/4 pound of mozzarella for topping.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • To make the lasagna, lay about 4 noodles in the bottom of the prepared baking dish, running the long way, and slightly overlap them to cover the bottom completely. Spread 1/3 of the ricotta cheese mixture over the noodles, and top with 1/4 of the meat sauce. Top with a second layer of noodles, running the short way. Top the second layer with 1/3 of the ricotta cheese mixture and 1/4 of the meat sauce as before; make a 3rd layer of noodles, the last third of the ricotta mixture, and 1/4 of the meat sauce. Place one more layer of noodles, and top with the last 1/4 of the meat sauce. Sprinkle the reserved mozzarella cheese over the top.
  • Bake in the preheated oven until the lasagna is bubbling and the cheese is melted and lightly browned, 45 to 55 minutes. Let the lasagna stand about 5 minutes before serving.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 38.3 g, Cholesterol 130 mg, Fat 29.5 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 12.8 g, Sodium 857.5 mg, Sugar 5 g

LASAGNA BOLOGNESE



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

Steps:

  • 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 ALLA BOLOGNESE



Lasagne Alla Bolognese image

Cooking Channel serves up this Lasagne Alla Bolognese recipe from Debi Mazar and Gabriele Corcos plus many other recipes at CookingChannelTV.com

Provided by Debi Mazar and Gabriele Corcos : Cooking Channel

Time 3h45m

Yield 8 servings

Number Of Ingredients 26

Butter, for the pan
1/2 batch Bolognese Sauce, recipe follows
1 1/2 (9-ounce) boxes no-boil lasagne noodles
Besciamella, recipe follows
3/4 cup grated Parmesan, plus more for serving
Extra-virgin olive oil, for serving
1 pound ground pork
1 pound ground veal
5 tablespoons olive oil
1 cup red wine
1 red onion, medium chop
3 (28-ounce) cans pelati tomatoes* (See Cook's Notes)
3 carrots, medium chop
3 celery stalks, 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 pound ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and 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. 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. 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.

LASAGNE BOLOGNESE WITH SPINACH



Lasagne Bolognese with Spinach image

Provided by Melissa Roberts

Categories     Beef     Bake     Dinner     Casserole/Gratin     Ricotta     Spinach     Family Reunion     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 23

For bolognese sauce:
1/4 cup olive oil
3 ounces sliced pancetta, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, chopped
2 pounds ground beef chuck (not lean)
1 1/2 cups dry white wine
1 1/2 cups whole milk
1/4 cup tomato paste
1 1/2 teaspoon thyme leaves
For Ricotta filling:
2 (10-ounce) packages frozen chopped spinach,thawed
2 (15-ounce) containers whole-milk ricotta
4 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon grated nutmeg
3/4 cup whole milk, divided
For assembling lasagne:
12 Barilla no-boil dried lasagne noodles (from 1 box)
1/2 cup grated Parmigiano-Reggiano
Equipment: a 13- by 9-inch baking pan (3 inches deep)

Steps:

  • Make Sauce:
  • Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
  • Make ricotta filling:
  • Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
  • Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.
  • Assemble and bake lasagne:
  • Preheat oven to 375°F with rack in middle.
  • Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
  • Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
  • Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

LASAGNA BOLOGNESE



Lasagna Bolognese image

The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.

Provided by Sue Li

Categories     Pasta     Bake     Kid-Friendly     Dinner     Ground Beef     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 29

Bolognese sauce:
1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 ounces pancetta (Italian bacon), finely chopped
Kosher salt, freshly ground pepper
1 cup dry white wine
1 cup whole milk
1 14.5-ounce can crushed tomatoes
3 cups low-sodium chicken broth, divided
Fresh pasta dough:
1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more
4 large eggs, room temperature
Béchamel:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
Pinch of freshly ground nutmeg
Kosher salt
Assembly:
Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan
Special Equipment
A pasta maker

Steps:

  • Up to two days ahead
  • Make the Bolognese sauce Pulse onion, carrot, and celery in a food processor until finely chopped.
  • Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground 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 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2-3 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.)
  • Up to one day ahead
  • Make the fresh pasta dough Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1-2 hours.
  • Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.
  • Make the noodles Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles.
  • If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.
  • Make the béchamel Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8-10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.
  • Day of
  • Reheat the sauces Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
  • Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).
  • Cook the noodles Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).
  • Assemble the lasagna Preheat oven to 350°F. Coat a 13x9" baking dish with butter.
  • Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50-60 minutes. Let lasagna sit 45 minutes before serving.
  • Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

LASAGNA BOLOGNESE



Lasagna bolognese image

This is a classic lasagne recipe with bechamel sauce and bolognese sauce, is probably one of the most well-known Italian dishes. Enjoy this timeless classic which is fantastic to share with your whole family and friends. If you have some leftovers feel free to freeze it and enjoy at the later date.

Provided by Daniele

Categories     Main Course     Pasta

Time 2h50m

Number Of Ingredients 22

500 g dry egg pasta lasagna sheets
1 Bolognese batch
1 Bechamel batch
3 each mozzarella bowls (x125 g)
15 g parmesan
250 g Beef mince
250 g Pork mince
200 g Carrots
200 g Celery
200 g Onions
200 g Passata
30 g Tomato paste
20 ml Olive oil
10 g Basil
6 g Thyme
6 g Rosemary
Salt and pepper (to taste )
1 Lt Milk
80 g Butter
80 g White flour
½ Nutmeg (3 g)
Salt and Pepper to taste

Steps:

  • 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.
  • Repeat this process 3 times more
  • To finish the top layer, ladle ½ of the leftover Bolognese sauce and all remaining bechamel sauce, spread evenly before finishing with the remaining Bolognese and parmesan cheese. (this will help crisp up the top layer)
  • Bake in a pre-heated oven at 180C or 360 F for about 60 minutes, rest for 10 minutes before serving.

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.

VEGAN LASAGNA



Vegan Lasagna image

This Vegan Lasagna is made with a robust mushroom-spinach bolognese sauce, fresh basil, vegan ricotta and no-boil lasagna noodles topped off with a creamy marinara sauce, drizzled with Arugula Basil Pesto. Vegan comfort food at its best! READ NOTES.

Provided by Sylvia Fountaine | Feasting at Home

Categories     vegan

Time 1h50m

Yield 8

Number Of Ingredients 23

1/3 cup cashews
water to cover
2 tablespoons oil
one large onion, diced
4-8 garlic cloves, rough chopped
1 lb mushrooms, sliced (see notes for other options)
1 red bell pepper, chopped
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
25-ounce jar marina sauce- divided
2-3 big handfuls of baby spinach
optional additions: cooked lentils, vegan ground meat or ground walnuts- see notes.
---
1/2 cup basil ribbons, divided
16-ounce block tofu (firm or extra firm- do not use silken)
3/4 teaspoon salt
2 tablespoons olive oil
1 garlic clove or 1 teaspoon granulated garlic
1 tablespoon nutritional yeast flakes
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/4 cup fresh basil or parsley (or 1 teaspoon dry Italian seasoning)

Steps:

  • Preheat oven to 375 F
  • (or soak in cold water 4-8 hours) Place cashews in a small pot, cover with 1 cup water, bring to simmer, cover, simmer 10 minutes, turn heat off, leave covered so they soften. At the same time, start the Mushroom Bolognese.
  • Heat oil in an extra-large skillet. Saute the onion 4-5 minutes until fragrant. Add the garlic, lower heat to medium, and saute 2-3 minutes. Add mushrooms, red bell pepper, salt pepper and fennel seeds, and saute until mushrooms release their liquid, and begin to caramelize about 10-15 minutes. Deglaze with red wine if you like, cooking it all off. Stir in the spinach, wilting.
  • Reserve 1 cup of marinara sauce, and put this in a blender. Add the remaining 2 1/2 cups of marinara sauce to the mushroom mixture, stirring it in. Rinse the jar with 1/2 cup water and pour this into the bolognese. Bring to a simmer, for 2-3 minutes, season to your liking, adding salt and pepper if you like. If using a sugar-free marinara, a couple teaspoons of maple syrup is nice here. If it lacks depth, you could stir in a little a miso paste. Every jar of marinara is different, so make sure it is flavorful and "saucy" enough to cook the lasagna noodles. If it seems dry, add a little more water.
  • Add the 1 cup marinara to the blender, along with drained cashews and 1/3 cup water. Add 1 tablespoon olive oil. All together in the blender, you should have about 2 cups- so add more water if need be. Add 1/4 teaspoon salt. Blend until very creamy and smooth, a full minute. This will be used on the top and bottom of the lasagna.
  • Place everything in a food processor and pulse, scraping down sides, Pulse until combined and creamy but not overly smooth.
  • Grease a deep 9 x 13-inch baking dish with spray oil or olive oil. Pour 1 cup of the blended Creamy Marinara Sauce in the bottom, enough to lightly coat. Layer 4 lasagna noodles. Spread out half of the mushroom bolognese. Dot with half of the tofu ricotta. (Feel free to add meltable vegan cheese here if you like). Sprinkle with a third of the basil ribbons. Repeat: add 4 lasagna noodles, the remaining mushroom bolognese, the remaining tofu ricotta, (optional vegan cheese) and 1/3 of the basil ribbons. Top with the final layer of lasagna noodles, pressing down a bit to create a level base. Cover with the remaining blender sauce. Cover tightly with foil. If the lasagna touches the foil, place a piece of parchment between the lasagna and foil. At this point, you could refrigerate and bake 1-4 days later (letting it come to room temp first).
  • Place in the middle of the oven and bake 50-60 minutes. While it is baking, make the Arugula Pesto.
  • Remove the foil, test with a knife to see if pasta is tender, all the way through. Let stand 10 minutes. Spoon a little of the Arugula Pesto over top and sprinkle with remaining basil ribbons.
  • Enjoy!

Nutrition Facts : ServingSize ⅛ th serving without the Arugula Pesto., Calories 394 calories, Sugar 9.9 g, Sodium 816.6 mg, Fat 14.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 51.4 g, Fiber 8.6 g, Protein 15.1 g, Cholesterol 2 mg

LASAGNA BOLOGNESE



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)

Steps:

  • 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.

FOOD NETWORK LASAGNA BOLOGNESE



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

Steps:

  • 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.
  • MEAT AND TOMATO SAUCE
  • 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

LASAGNA BOLOGNESE



Lasagna Bolognese image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 tablespoon extra-virgin olive oil
2 pounds ground beef (80 percent lean or leaner)
1/2 cup chopped carrots (about 1 small carrot)
1/2 cup chopped celery
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cups dry red wine
3 cups marinara sauce
Kosher salt
3 cups whole milk ricotta cheese
1 1/2 cups heavy cream
2 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon dried basil
1 tablespoon dried oregano
3/4 teaspoon crushed red chile flakes
Kosher salt
1 cup marinara sauce
One 12-ounce box lasagna noodles
1/4 cup grated Parmesan, plus more for serving
1/4 cup shredded Italian blend cheese, plus more for serving
Fresh basil, cut chiffonade, for topping

Steps:

  • For Nonna's bolognese sauce: Heat the oil in a large skillet over medium heat. Add the ground beef, then add the carrots, celery, garlic and shallots. Continue to saute until the beef is fully cooked, about 10 minutes. Drain any excess fat and then add the wine. Bring to a boil then reduce to simmer for 5 minutes, stirring frequently. Add the marinara sauce and bring to a boil. Lower the heat to a medium simmer and continue to cook for another 5 minutes, stirring frequently. Season with salt. Remove from the heat, transfer to a dish and let cool for 1 hour in the refrigerator.
  • Preheat the oven to 375 degrees F.
  • For Nonna's signature ricotta: Put the ricotta, cream, garlic, shallots, dried basil, oregano, and chile flakes in a mixing bowl. Whisk to combine until there are no lumps. Season with salt. Set aside.
  • For the lasagna bolognese: Prepare a 13-by-9-by-2-inch glass baking dish by coating the bottom with 1/2 cup of the marinara sauce, spreading it out evenly. Arrange a layer of the lasagna noodles to completely cover the sauce. Add a third of the ricotta mix and spread evenly. Add a quarter of the cooled bolognese sauce and spread evenly. Repeat this process layering two more layers of lasagna sheets, ricotta mix and bolognese sauce for a total of three layers.
  • After finishing the third layer of sauce, arrange a fourth layer of lasagna sheets on top and cover it with the remaining 1/2 cup marinara. Then sprinkle with the Parmesan and lightly cover the entire top with the Italian cheese blend. Cover the pan with plastic wrap and then with aluminum foil.
  • Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour. Remove the foil and plastic wrap and cook for an additional 15 minutes. Let set 10 minutes before serving.
  • To serve: Cut into 6 servings and top each serving with the remaining bolognese sauce, Parmesan, Italian cheese blend and fresh basil.

LASAGNA BOLOGNESE RECIPE



Lasagna Bolognese Recipe image

Hi everyone! this is all about how to make an amazing italian LASAGNA BOLOGNESE.Using béchamel sauce and bolognese sauce, you can find both recipes in the SAUCES/CONDIMENTS section.Add some mozzarella cheese and parmesan cheese, basil leaves and that's it!One of the best dish ever..

Provided by Emanuele Esposito

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

1 L Bechamel
1 kg Bolognese ragù
300 gr Eggs pasta
250 gr Parmesan
150 gr Mozzarella cheese
30 gr Butter
1 tbsp Olive oil (extra virgin)
basil (leaves)
black pepper

Steps:

  • ONCE you have already BECHAMEL SAUCE AND BOLOGNESE SAUCE READY.Butter a baking tray, pour some béchamel sauce and bolognese sauce.
  • Add fresh pasta, and then start making layers adding béchamel first, then bolognese sauce, then mozzarella/parmesan cheese and basil leaves.Add some olive oil and black pepper if you like.
  • Make every layer the same way till the last one, cook in the oven at 180°c around 20 minutes.

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