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
LASAGNA BOLOGNESE
Provided by Food Network Kitchen
Time 5h10m
Yield 10-12 servings
Number Of Ingredients 29
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.
TRADITIONAL LASAGNA BOLOGNESE
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have extra sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
- Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove noodles with tongs; drain in a colander.
- Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.
- Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
- Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving.
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
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.
TRADITIONAL LASAGNA
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.
AUTHENTIC BOLOGNESE SAUCE
Steps:
- Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
- After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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.
CLASSIC LASAGNA WITH BéCHAMEL
This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.
Provided by Sarah Holt
Categories Dinner
Time 2h20m
Number Of Ingredients 23
Steps:
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
- Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
- Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
- Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
- Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
- Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
- Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
- Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
- Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 227.03 kcal, Carbohydrate 8.82 g, Protein 20.98 g, Fat 10.88 g, SaturatedFat 4.51 g, Cholesterol 49.81 mg, Sodium 848.8 mg, TransFat 0.01 g, Fiber 0.8 g, Sugar 4.88 g
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- Bolognese: Add the onions, carrots, celery and garlic to a food processor and pulse on high speed until it is finely minced.
- Next, add the olive oil to a large pot over medium heat and add in the minced vegetables and sweat for 4 to 6 minutes.
- Add in the ground pork and ground been and cook until browned and cooked through out, about 15 minutes.
- Pour in the tomatoes, season with salt and pepper. Mix and cook for 90 minutes on low heat. Keep warm.
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5/5 (3)Total Time 3 hrs 20 minsCategory Pasta RecipesPublished 2021-04-25
- To make Neapolitan Lasagna start with the preparation of the pork meat sauce. This preparation requires a lot of time. Fortunately, you can prepare it the day before.
- Now peel the onion and slice it finely. Sautè it in a large pan with the extra virgin olive oil for a few minutes. Then add the sausage and the meats.
- Now pour the red wine, let it evaporate and then add the tomato passata. Add salt to taste, stir and cover with a lid.
- Let simmer over low heat for at least two hours. The sauce should not be too thick. If it seems to dry out too much during cooking, add a ladle or two of water.
- With a slotted spoon, take about 400 g (about 0,90 / 1 lb) of meat from the sauce, draining it very well from the tomato sauce. Place it in a bowl and add the grated Parmigiano, chopped parsley, 100 g (3,5 oz) of bread crumbs, two whole eggs.
- Transfer the mixture in a food processor and finely mince, until homogeneous. With the mixture make small meatballs, no bigger than a hazelnut and bread them quickly in bread crumbs.
- Fry the meatballs in plenty of oil. With a slotted spoon, remove the meatballs from the oil, drain well the excess oil, then put them on a plate and set aside.
- Boil 4 eggs for 10 minutes. Remove the shells while they are still hot. Let them cool then cut into thin slices. Set aside. Cut the hard mozzarella cheese into thin slices as well and set aside.
- Now place the ricotta in a bowl. Add two or three tablespoons of meat sauce and mix everything until you get a homogeneous reddish-cream.
- Take a lasagna pan measuring about 13×9 inches and spread a little meat sauce on the bottom. Then place the first layer of lasagna noodles.
LASAGNA BOLOGNESE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 2 hrs 15 minsPublished 2012-07-25
- In a deep skillet or pot, cook 1 tbsp. EVOO and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, bay leaf and thyme and cook, stirring, until the veggies are softened, about 5 minutes; push to the side of the pan.
- Add the tomatoes and 2 cups water to the skillet; simmer, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaf; season with salt and pepper.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking.
- In a pot of boiling, salted water, add the remaining 1 tbsp. EVOO and the lasagna noodles. Cook, stirring, until al dente. Drain and transfer to a bowl of cold water.
- Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish; add 3/4 of the cup meat sauce to coat. Add a layer of noodles, overlapping slightly.
LASAGNA BOLOGNESE RECIPE | MYRECIPES
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3/5 (9)
- Preheat oven to 375°F with rack 10 inches from heat source. Lightly grease a broiler-safe 13- x 9-inch baking dish with oil.
- Spread 1 cup Bolognese in bottom of baking dish. Arrange 4 noodles, overlapping slightly, over Bolognese. Spread 1 1/2 cups Bolognese over noodles. Spoon 1/2 cup Béchamel over Bolognese. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
- Repeat layers twice. Arrange remaining 4 noodles, overlapping slightly, over mixture. Spread remaining 1 cup Béchamel over noodles. Sprinkle with remaining 1/4 cup Parmesan. Reserve remaining Bolognese for another use.Cut a piece of aluminum foil to fit over baking dish; lightly grease foil with oil, and cover lasagna. Place on a rimmed baking sheet. Bake in preheated oven until bubbling around edges of dish, 45 minutes to 1 hour. Remove from oven, and remove foil. Increase oven temperature to broil. Return lasagna to oven. Broil until cheese is bubbling and golden brown in spots, about 7 minutes. Let stand 10 minutes. Slice and serve.
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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.
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- Let the lasagna cool for at least 20 minutes before serving, or else you’ll be eating cheesy, delicious, molten lava. Enjoy!
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