Classic Lasagna alla Bolognese
A rich and comforting Italian masterpiece with layers of slow-cooked ragù, creamy béchamel, and silky pasta.
Ingredients
Ragù Bolognese
- 500g ground beef & pork mix
- 1 onion, 1 carrot, 1 celery stick, finely minced
- 1/2 cup red wine
- 800g canned tomatoes
Béchamel
- 50g butter
- 50g flour
- 750ml whole milk
- Nutmeg, salt, pepper
Assembly
- Lasagna noodles
- 1 cup grated Parmesan
- 2 cups mozzarella
Instructions
Slow Cook the Ragù
Sauté the soffritto (onion, carrot, celery) in oil. Add the meat and brown thoroughly. Deglaze with wine, then add tomatoes and simmer on low for at least 2 hours.
Make the Béchamel
Melt butter, whisk in flour, and slowly add milk while whisking constantly to avoid lumps. Cook until thick and velvety. Season with nutmeg.
Layer
In a large baking dish, spread a little ragù on the bottom. Add a layer of noodles, then ragù, then béchamel, then Parmesan. Repeat until the dish is full.
Top and Bake
Finish with a generous layer of béchamel, Parmesan, and mozzarella. Bake at 180°C for 45 minutes until golden and bubbling.
Rest
Crucial step: let the lasagna rest for at least 15-20 minutes before slicing. This allows the layers to set so it doesn't fall apart.
Nutrition Facts
* Based on a 2,000 calorie diet.