Lasagne alla Bolognese

Who’s ready for some LASAGNE? Me, me me! As soon as the weather turns frightful (& well, hello … old man winter has indeed arrived) I feel the urge for Lasagne!

Well to be completely up front with you, this is not a quick Lasagne Recipe. So if you’re looking for QUICK, you’re going to be disappointed. You’ll be better off going & picking up a box of Lasagne from the freezer section of your grocery. Oh it’s not going to be very good, but it will be quick.

NOW, if what you do want is an authentic, DELICIOUS, comforting food to warm your toes & feed your soul then you are in the right place *wink wink*

I don’t make this very often, because, as I implied earlier, it’s quite time consuming, but it’s oh so worth it when I do! Plus, it makes it all that more special. It’s not a Lasagne that you might be used to. A true Italian Lasagne is expected to stand up on the plate & hold it’s shape, not slosh all over the plate as if it’s been out to it’s 21st birthday party & woke up wondering where it was. No, it behaves itself. It’s made up of a meat sauce — a ragu — and in this case Ragu alla Bolognese and a bechamel sauce. Ah, the glorious, creamy bechamel sauce! Yep, that’s count them … two from-scratch sauces. Don’t be afraid, it will all be worth it in the end.

Because it does take a while, you might consider doubling the recipe and freezing one for the next time you have a hankering for Lasagne. Just a thought…See how I’m always looking out for ya!

Baci e’ Buon Natale

Baci!


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Lasagne alla Bolognese
What you’ll need:
2 carrots – minced
2 ribs of celery – minced
1 onion – minced
1 clove of garlic
2 tablespoons extra virgin olive oil
1/2 bottle Red Wine
6 ounce tomato paste
salt/pepper
1 pound ground beef
1 pound ground veal
2 cups Parmigiano Reggiano – Grated
12 sheets Lasagne Noodles

-For the Bechamel Sauce:
4 tablespoons unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk

What to do:
1. Make your Ragu alla Bolognese. When ragu is nearing completion place a large pot of heavily salted water onto boil. When boiling, add Lasagne noodles, cook until al dente. Drain & set aside.

2. WHILE the noodles are cooking make your bechamel sauce: Into a saucepan, heat butter until melted. When melted add flour and stir with a wooden spoon until a paste forms. Once your paste has formed, add in a smidge of milk. Stir together until mixture loosens. Gradually add in small amounts of milk and continue stirring. At this point, change over to a whisk and continue to whisk the remainder of milk in. Stirring constantly, let the sauce cook over LOW heat until it thickens.

3. Preheat oven to 350 degrees. To assemble Lasagne: Into a large deep sized ovenproof casserole dish, ladle a small amount of Ragu onto the bottom and a small amount of bechamel sauce on top of that and then sprinkle the Parmigiano Reggiano. Layer with 3 Lasagna noodles. Continue with the same pattern until your dish is complete. Top final layer with only ragu, bechamel sauce and grated Parmigiano Reggiano.

4. Bake for approx 35 minutes or until golden brown and bubbling. Allow to rest/cool for at least 15 minutes prior to slicing, serving.

Buon Appetito!

18 Comments

  1. 1

    hmm… I’ve never heard of carrots in there… interesting! looks delicious though!

    • 1.1

      Thanks Rachel! Oh yes, you must have the carrots in there! Plus it’s a great way to sneak in the veggies ; )

  2. 2

    Oh yes Miss Rachel Ragù alla Bolognese starts with incredibly finely minced carrot, celery and onion that disappear after the long slow cooking. Hardly any tomato though, at least when made by a true Boognese.

    I’ve lived in Bologna 14 years now and here the pasta is always fresh made green egg pasta – the one in the image is the ripple edge pasta for Naples Lasagna, another great dish. How I wish I could find that in Bologna!

    • 2.1

      Ciao Carmelita! Hai ragione. Purtroppo, dove vivo Io, non trovo l’altra pasta secco :( Ma per Natale faccio la Lasagna di nuovo e’ spero d’aver tempo per prepararla pasta fresca. Baci’ e’ Buon Natale!

  3. 3

    There’s no Christmas lunch in Italy without lasagna.
    I’ve started using white wine in Bolognese ragù recently and I like it better that way. And I also add some Scamorza or mozzarella or provolone cheese on top of every layer as my mother-in-law taught me, cause I really like that melty cheese in there, too.
    Just a few more days, yay!

    • 3.1

      Ciao Dajana! Non ho mai provato il ragu con il vino bianco. Ma adesso lo provo : ) Baci e’ Buon Natale!

  4. 4

    Perfect comfort food for these winter days of late. And I love the veal and beef combination.

    • 4.1

      Thanks Chef Ryan! I agree, I can’t wait to make it again in a few days : )

  5. 5

    The lasagna looks fantastic! Happy Holidays!

  6. 6

    Ciao! Pure io preparo la mia lasagne con bechamel. E buonissima! Belle foto. Buon Natale!!!

  7. 7
    Pauline /

    Paula, there’s red wine & then there is red wine. Which to use for the ragu sauce? Burgandy? Chianti? Thanks.

    • 7.1

      Ciao Pauline! I usually use a full bodied red like a Merlot, Cab, Chianti… Hope that helps ; )

  8. 8

    Yum! Instead of freezing, how about doubling the recipe and sending half of it in my direction? I can try, can’t I? Looks fabulous… Will definitely give this one a try.

  9. 9

    I like it I like it! Beautiful lasagne and beautiful site! Found you while stumbling!

  10. 10
    Lynn /

    This was so GOOD! Made it yesterday, substituted turkey for the veal, and used a very good chianti. Used fresh pasta sheets. Yes, it does take a while, but every bite was worth it!

  11. 11

    This looks to die for! I just featured the link to this recipe on a blog hop that I am doing for great bolognese recipes. You can check it out here:
    http://www.spiceordie.com/2012/05/throwback-tuesday-bolognese-recipes/

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