Recipes / Main dishes / Lasagne Bolognese
Lunch
One-dish meal
High protein
Slow-cooked
Baked
Lasagne Bolognese
The classic lasagne from Bologna: ragù cooked for three hours with Barbera wine, homemade béchamel with nutmeg and aged Parmesan.
- Cooking
- 3 h 40 min
- Prep
- 40 min
- Difficulty
- Medium
Per serving
790 kcal
Protein · 22 %
43 g
Fat · 51 %
44 g
Carbs · 27 %
52 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 6 servings
- Ragù
- 1 onion
- 1 celery stick
- 1 carrot
- 500 g minced beef (skirt)
- 150 g pork pancetta
- 150 ml Barbera red wine (a glass)
- 2 tbsp triple-concentrated tomato purée
- 300 ml passata
- 1 Parmesan rind
- 100 ml milk, to finish
- salt
- Béchamel
- 60 g butter
- 60 g plain flour
- 750 ml cold milk
- salt and freshly grated nutmeg
- To assemble
- 250 g egg lasagne sheets (spinach ones are best)
- 100 g Parmesan aged 30 months, grated
Step by step
- Brown the beef and pancetta a little at a time in the pan, leaving room so they colour well and build flavour.
- Add the chopped onion, celery and carrot after the meat.
- Turn up the heat and pour in a glass of Barbera and the two tablespoons of tomato purée.
- Add the passata and the Parmesan rind.
- Simmer for three hours over a very low heat, adjusting the salt.
- At the end, add a splash of milk.
- For the béchamel, melt the butter and mix it with the flour.
- Add the cold milk and stir well until it thickens. Season with salt and freshly grated nutmeg.
- Assemble the lasagne starting with a layer of ragù and Parmesan, then alternate pasta sheets, ragù, béchamel and Parmesan.
- Repeat for 5 or 6 layers and finish with just béchamel and Parmesan. Bake at 180 °C for about 30–40 minutes, until golden.