Wellness
Nutrition
Calories: 510
Protein: 32 g
Carbohydrates: 44 g
Fat: 22 g
Fibre: 4 g
Sodium: 640 mg
Dinner
Authentic Lasagna alla Bolognese
5 min read
Classic Italian lasagna layered with a rich, slow-simmered beef and pork ragù, silky
Prep30 min
Cook1hr 15 min
Serves8
DifficultyModerate
What you'll need
Ingredients
For the Slow-Simmered Meat Ragù
1 lb (450 g) lean ground beef
1/2 lb (225 g) ground pork
2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz / 800 g) crushed San Marzano tomatoes
1/2 cup dry red wine (or dry white wine)
1/2 cup whole milk (or low-sodium beef broth)
1 dried bay leaf
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
For the Creamy Béchamel Sauce (Besciamella)
4 tbsp (60 g) unsalted butter
4 tbsp (35 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
1/4 tsp freshly grated whole nutmeg
1/2 tsp fine sea salt
1/4 tsp white or black pepper
For Assembly
12 to 15 lasagna noodles (oven-ready or parboiled)
1 1/2 cups (150 g) Parmigiano-Reggiano cheese, freshly grated
1 1/2 cups (150 g) whole-milk mozzarella cheese, shredded
Let's make it
Instructions
1
Heat 2 tablespoons of extra virgin olive oil in a Dutch oven over medium heat. Add the finely diced onion, carrot, and celery. Sauté for 6 to 8 minutes until soft and translucent. Add the minced garlic and cook for 1 minute.
2
Increase heat to medium-high and add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes until browned. Drain any excess rendered fat if necessary.
3
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half.
4
Pour in the crushed San Marzano tomatoes, milk, bay leaf, 1 teaspoon sea salt, and black pepper. Bring to a gentle boil, then lower the heat, cover partially, and simmer on low for 45 to 60 minutes until thick and rich. Discard the bay leaf.
5
While the ragù simmers, make the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbly and golden (do not let it brown).
6
Slowly pour in the warm milk in a steady stream while whisking continuously to prevent lumps. Cook over medium-low heat, stirring constantly, for 5 to 7 minutes until the sauce thickens and coats the back of a spoon. Whisk in the salt, pepper, and freshly grated nutmeg. Remove from heat.
7
Preheat the oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish.
8
Spread 1/2 cup of béchamel and 1/2 cup of meat ragù over the bottom of the dish. Arrange a single layer of lasagna noodles over the sauce.
9
Layer in this order: 1/3 of the remaining meat ragù, 1/4 of the béchamel, a sprinkle of Parmigiano-Reggiano, and a sprinkle of mozzarella. Repeat for 3 full layers of pasta and filling.
10
Top the final layer of pasta with the remaining béchamel sauce, any remaining ragù, and a generous layer of mozzarella and Parmigiano-Reggiano to create a golden crust.
11
Cover loosely with aluminum foil (tented so it does not touch the cheese) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for an additional 15 to 20 minutes until the top is bubbling and golden-brown.
12
Let rest for 15 minutes before slicing so the layers set cleanly.
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