Originally from Bologna (Emilia-Romagna), lasagna combines the region's typical egg pasta with Bolognese ragù, a recipe consolidated in the 19th century and today a symbol of Italian gastronomy in the world.
Italian
Lasagna Bolognese
Traditional Italian lasagna bolognese with homemade ragù and bechamel, complete step-by-step recipe.
- Italy
- Main course
- High protein
- medium
- lactosa
- gluten
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 510 kcal
- Protein 26 g
- Carbohydrates 42 g
- Fat 25 g
Story behind the dish
Preparation
Lasagna Bolognese is a preparation from Italy with medium difficulty. Reserve about 100 minutes in total (40 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g lasagna pasta sheets.
- Have ready: 400 g of minced beef.
- Have ready: 100 g of chopped bacon.
- Have ready: 1 onion.
- Have ready: 1 carrot.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Saute the bacon
Sauté the finely chopped bacon, onion, carrot and celery (soffritto) until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the minced meat and brown well.
Add the minced meat and brown well, then add red wine and let it evaporate. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the crushed tomato and cook over low heat for 45 minutes (ragout…
Add the crushed tomato and cook over low heat for 45 minutes (bolognese ragout). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the bechamel with butter
Prepare the bechamel with butter, flour and milk until thick. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Assemble layers alternating pasta
Assemble layers alternating pasta, ragù, bechamel and parmesan in a baking dish. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Bake at 200°C for 25-30 minutes until the surface is melted.
Bake at 200°C for 25-30 minutes until the surface is browned. Preheat the oven well in advance so that the temperature is stable from the first minute. Watch the exact point indicated; An extra minute can alter the result. Preheat the oven well in advance so that the temperature is stable from the first minute. Watch the exact point indicated; An extra minute can alter the result.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- The slower you cook the ragù, the more depth of flavor you will get.
- Let the lasagna rest for 10 minutes out of the oven before cutting.
Variations
- Vegetarian lasagna with spinach and ricotta
- seafood lasagna
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