AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE | LASAGNE ALLA BOLOGNESE
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
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
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 28
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.
LASAGNA BOLOGNESE
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
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
LASAGNE BOLOGNESE WITH SPINACH
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
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
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
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 WITH BOLOGNESE, BECHAMEL, AND SPINACH (ADAPTED FROM MARIO BATALI)
Time 5h
Yield 6-8 servings
Number Of Ingredients 26
Steps:
- 1. Heat olive oil and brown chopped pancetta in a large Dutch oven.
- 2. Add onion, carrots, celery, and garlic. Cook until onions are translucent.
- 3. In a separate skillet, brown meats one type at a time and add to onion mixture.
- 4. Add tomatoes, wine, tomato paste, milk, salt and pepper.
- 5. Bring to a boil.
- 6. Reduce heat and simmer for 2 hours.
- 7. Additional salt to taste.
- 1. Mix flour and semolina.
- 2. Pour flour on a large cutting board and form a bowl.
- 3. Mix eggs, chopped spinach, and olive oil.
- 4. Pour egg mixture into the bowl of flour.
- 5. Begin incorporating flour into egg mixture with your hands.
- 6. When flour and egg mixture are blended, knead dough for 2-3 minutes.
- 7. Cut dough into 4 equal portions and wrap in plastic wrap.
- 8. Take a portion of dough and flatten into a disk. Sprinkle with flour.
- 9. Feed the dough into the pasta maker attachment on the widest setting.
- 10. Fold the pasta into thirds (like a letter) and feed the dough through the pasta maker again.
- 11. Adjust the opening of the pasta maker to the next smaller setting and feed the dough through again.
- 12. Continue feeding the dough through, adjusting to a smaller setting each time, ending with a setting of 5.
- 14. Sprinkle the strip of dough with flour on both sides.
- 15. Cut the pasta into 5 inch strips.
- 13. Bring a large pot of water to boil.
- 14. Prepare an ice bath in a large bowl.
- 15. Drop 4 strips of pasta in boiling water.
- 16. Remove after two minutes, drop in ice bath, and place on dish towel to dry.
- 1. Melt butter in sauce pan.
- 2. Add flour and whisk until combined with butter.
- 3. Cook for 3-5 minutes over medium heat whisking constantly.
- 4. Gradually add milk, continuing to whisk.
- 5. Add salt and nutmeg.
- 6. Continue to cook until thickened, whisking constantly.
- 7. Remove from heat and set aside.
- 1. Preheat oven to 375 degrees.
- 2. In a 9"x13" inch baking dish, start by adding a layer of Bolognese to the dish.
- 3. Top Bolognese with grated Parmesan cheese.
- 4. Add a layer of pasta.
- 5. Top pasta with Bechamel.
- 6. Repeat layers in the same order, ended with Bechamel topped with Parmesan cheese.
- 7. Bake for 45-50 minutes until the top is browning and the sauce is bubbling.
- 8. Remove from oven and wait 15 minutes before slicing.
SUSAN'S DELICIOUS LASAGNA BOLOGNESE
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
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 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
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.
LASAGNE ALLA BOLOGNESE SAPORITE
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
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
LASAGNA BOLOGNESE
Layers of fresh pasta sheets, Bolognese sauce, bechamel sauce and Parmesan cheese. Perfect for feeding a crowd or freezing.
Provided by Janette
Categories Dinner Ideas
Time 1h5m
Number Of Ingredients 8
Steps:
- Cook the lasagna sheets a for 8-10 minutes. Drain the sheets and lie flat on towels to cool, then stack between sheets of parchment paper until ready to use. Set aside. Skip this step if using fresh pasta sheets.
- To a saucepan add the butter over medium heat. When melted, whisk in the flour and cook for a few minutes until it turns a light golden color. Slowly pour in the milk while whisking. Bring to a simmer until thickened. Turn off the heat and stir in the nutmeg and a little salt to taste. Set aside.
- Preheat oven to 375°F/190°C.
- Set all your ingredients up in a line, Bolognese sauce, lasagna sheets, Parmesan cheese and the béchamel (white sauce).
- Use unsalted butter to grease a 9 x 13-inch (23 x 33cm) casserole dish. Spread a ladle full of Bolognese sauce over the bottom of the pan in an even layer. Divide the ingredients into 5, you will be making 5 layers. Line with lasagna sheets on top of the sauce, slightly overlapping. Spread 1/5 of the Bolognese, sprinkle Parmesan cheese then drizzle a thin layer of béchamel sauce, you don't need to cover the entire area. Repeat, pasta, Bolognese, Parmesan, béchamel until all the ingredients are gone and the pan is full. The last topping being a layer of pasta with Bolognese and béchamel, top with Parmesan. See note for directions to prepare ahead.
- Cover with foil, place on a baking sheet in case it bubbles over and bake for 30 minutes.
- After 30 minutes remove the foil and bake for 15 minutes more. Use a small knife to insert into the pasta, it should be tender. If not, place back into the oven until done (cooking times will vary according to your oven and may be quicker if using fresh pasta).
- Allow to rest for 30 minutes before slicing.
Nutrition Facts : Calories 313 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1199 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LASAGNE AL FORNO WITH BOLOGNESE RAGU
This classic recipe for baked lasagna is the ultimate comfort food.
Provided by Jacqueline De Bono
Categories Main Course
Time 3h30m
Number Of Ingredients 19
Steps:
- Fry the vegetables in a little olive oil until they soften. (Some Italian chefs insist that the meat and vegetables be fried separately as they require different levels of heat)
- In a separate pan fry the minced meat in heated olive oil over a medium heat until it begins to brown and then add the vegetables. (you can also cook the meat with the veg)
- Add the wine and continue stirring. When the alcohol has evaporated, add the tomatoes and/or passata and the stock.
- Lower the heat and leave to simmer partially covered for at least 1.5 hours, stirring occasionally.
- Add salt and pepper to taste.
- Add the milk, stir and continue to let the sauce simmer for another 30 minutes.
- If you think the sauce is too liquidy you can remove the cover completely till it reduces. But if you are using fresh or uncooked pasta the sauce needs to be a little liquidy.
- Melt the butter in a saucepan over low heat, incorporate the sifted flour and mix everything with a wooden spoon or whisk until you have a paste (roux)
- Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue to stir until the sauce reaches the consistency you want.
- If you are using dried pasta sheets partly cook them in boiling salted water. You may want to add a little olive oil to the water so they don't stick together or cook them one at a time!
- Then butter a rectangular baking dish and spread a little sauce on the bottom. Make a layer of lasagne sheets, cover them with a layer of sauce, some béchamel and a sprinkling of grated cheese.
- Then put another layer of pasta, then bolognese sauce, béchamel and cheese and so on until the ingredients are used up, leaving some béchamel for the final layer.
- Cover the last layer with béchamel sauce, grated parmesan and some butter flakes.
- Bake your lasagne al forno in a preheated oven at 170-180 °c (338-356°F)for about thirty minutes. When the surface is golden and the pasta is cooked (check using a fork) remove from the oven and allow to sit for 5-10 minutes before serving. If using uncooked pasta it's a good idea to cover the dish with aluminium foil for the first 15 minutes as otherwise the top may get golden before the pasta is cooked.
- Allow the lasagne al forno to sit for 5-10 minutes before serving.
OLD SCHOOL LASAGNA WITH BOLOGNESE SAUCE
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
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.
LASAGNA BOLOGNESE
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
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.
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- Make Bolognese Sauce: In a large pot heat the olive oil over medium high heat. Add the onion, celery, carrot, garlic and pancetta to the pot and saute for about 5 minutes until onion is soft and translucent.
- Add the ground chicken to the pot and break it up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
- Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down the heat and let simmer for 20 minutes.
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5/5 (2)Total Time 2 hrs 40 minsCategory Main CourseCalories 263 per serving
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- Mix the herbs with the ricotta cheese. Spread a small amount of the sauce in the bottom of a 9 x 13” baking dish. Cover with a layer of noodles: usually 3-4 standard lasagna noodles are perfect for this size of baking dish, but you can easily tear the noodles to size. Spread a 1-cup layer of sauce over the noodles and dot generously with the ricotta-herb mixture. Sprinkle with mozzarella and Parmesan cheese. Add another layer of noodles at a right angle to the previous layer. Repeat the process until you’re almost out of layering material. Top the final layer of noodles with the meat sauce, ricotta, mozzarella, and Parmesan cheese.
- Cover the dish with foil. At this point, you can freeze the lasagna (in this case, I recommend covering first with plastic wrap, making sure to press it over the surface of the lasagna—remove it before baking), or you can bake it in a 375° oven. After 40 minutes, remove the foil and bake for an additional 20 minutes.
- To reheat the frozen lasagna: preheat your oven to 400°. Remove foil and discard the inner plastic wrap; replace foil. Put the lasagna on the middle shelf of the oven. Check the internal temperature after 50 minutes: when the temperature reaches 160°, remove the foil and bake for another 15 minutes, or until the temperature reaches 165°.
- Let the lasagna cool for at least 20 minutes before serving, or else you’ll be eating cheesy, delicious, molten lava. Enjoy!
CLASSIC LASAGNE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 1 hr 20 minsCategory Lasagne RecipesCalories 528 per serving
- Heat the oil in a large deep frying pan over a medium-high heat, then fry the prosciutto until crisp. Transfer to a plate using a slotted spoon.
- For the meat sauce, add the celery and onion to the pan with a pinch of salt and pepper; cook until soft (about 10 minutes). Add the garlic and cook for another minute. Add the mince and fry for 4-5 minutes, breaking up with a wooden spoon, until browned. Stir in the tomato purée and chopped tomatoes; cook for another minute. Add the stock and simmer for 30 minutes over a low-medium heat until the sauce has thickened. Remove from the heat, season with salt and pepper, then stir in the fried prosciutto, chopped oregano and most of the basil leaves.
- For the béchamel sauce, heat the butter in a medium heavy-based saucepan over a medium-high heat. Add the flour and stir constantly for 3-4 minutes until the mixture starts to smell biscuity. Slowly pour in the milk, whisking all the time, for 6-8 minutes until the sauce has thickened. Remove from the heat, stir in 20g of the parmesan and all the nutmeg, then season well with salt and pepper. Heat the oven to 200°C/180°C fan/gas 6.
- To assemble, spread a little of the béchamel sauce over the base of the baking dish, then cover with slightly overlapping lasagne sheets. Pour over a third of the remaining white sauce, sprinkle over a little of the grated cheese and top with half the meat sauce. Cover with another layer of lasagne sheets, top with half the remaining white sauce, then all the remaining red sauce. Add the final layer of lasagne sheets, then spread with the rest of the white sauce. Scatter with the remaining grated cheese.
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- Heat oil in a large heavy-bottomed skillet or Dutch oven over medium heat. (Note: if you are going to cook the entire sauce on the stovetop, be sure to use a pot that will hold all of the ingredients.)
- Melt butter in a large saucepan over medium heat. When butter is melted whisk in flour and cook, whisking frequently (and checking to be sure that none of it browns or burns on the bottom of the pan), until the mixture turns light golden brown, 3 to 4 minutes.
- Bring a large stockpot of salted water to a boil. When boiling, add lasagna noodles and boil according to package directions. As the noodles cook, use a wooden spoon or spatula to gently separate them so they don’t stick together while boiling.
LASAGNA BOLOGNESE | GIADZY
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- Heat a medium dutch oven over medium high heat. Add the oil to the hot pan and warm an additional 30 seconds. Add the meat and 1/2 teaspoon salt to the hot pan and cook, stirring often with a wooden spoon to break apart the meat, until the meat is cooked and the liquid has evaporated so the meat is beginning to brown, about 10 minutes. Stir in the carrots, onion and garlic and season with another 1/2 teaspoon salt. Cook, stirring often for about 5 minutes or until the meat is browned and the vegetables are beginning to soften. Stir in the tomato paste and cook another 2 minutes. Deglaze with the red wine and allow the wine to cook down until almost completely evaporated, about 5 minutes. Stir in the crushed tomatoes and the water and bring to a boil. Reduce the heat to medium low in order to just maintain a simmer. Simmer for 30 minutes until slightly reduced but there is still liquid remaining. Season with the remaining salt.
- Meanwhile in a medium bowl, stir together the ricotta, salt, drained spinach and basil. Set aside.
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LASAGNA ALLA BOLOGNESE - THE ANTHONY KITCHEN
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