Classic Lasagna Bolognese Recipe

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Italian Lasagna recipe: how many times have you seen this recipe in a restaurant? And how many times have you really eaten a genuine and traditional Italian lasagna? It’s really hard to find an authentic Italian lasagna outside Italy: most of the times, people think a lasagna is just the set of as many ingredients as possible without any attention to details but the reality is completely different. Lasagna is an art that is handed down and should be respected as such.

Here my recipe for a very Italian lasagna like we Italians use to make it: the most important thing is the “ragù”, the sauce: it has to be made in the proper way, no matter how long it takes to be cooked because nothing can beat a ragù, a proper ragù, if it’s done in the very Italian way. You have to use good ingredients, good meat and good pasta, possibly freshly made but also packaged.

This is the recipe for a perfect Italian lasagna bolognese, which is not something you can buy in a store!

Yes, you will need a lot of time to make this lasagna but the flavor and smell in your kitchen will repay you for the effort!

Ingredients for 6 people

    For the base

    • 500 grams of egg lasagne
    • Butter to grease

    For the ragù

    • 750 ml of tomato puree
    • 100 grams of bacon
    • 1/2 onion
    • 1 carrot
    • 800 grams of ground beef
    • 1/2 glass of wine
    • 500 grams of mozzarella cheese
    • 30 g of Parmesan
    • salt
    • Extra virgin olive oil

    For the bechamel sauce

    • 25 grams of butter
    • 25 grams of flour
    • 250 ml of milk

    Instructions

    1. Prepare the Bolognese sauce by frying in a large saucepan chopped onions, carrots and diced bacon. Add the ground meat and, when quite dried, pour in the wine to enhance the flavor.
    2. Add tomato puree and salt, cover with a lid and cook the Bolognese sauce over low heat for about 2 hours stirring as needed.
    3. Cut the mozzarella into slices squeezing to remove water. Once tight, remove the Bolognese sauce from heat and put to rest.
    4. Prepare the bechamel sauce by dissolving 25 grams of butter and 25 grams of flour, then add 250 ml of milk, stir and cook until boiling.
    5. Cook the lasagne, one sheet at a time, in a pot with salted water and adding a tablespoon of oil (it makes sure that the lasagne does not break). Remove each sheet of lasagna from the water and dry them with a cotton cloth.
    6. In a buttered casserole dish, pour a layer of bechamel then cover with a layer of lasagne and with a layer of Bolognese sauce. Spread the slices of mozzarella cheese, then add more bechamel sauce and sprinkle with grated Parmesan cheese. Do this for a couple of times then finish covering the surface of the lasagna with ragù and bechamel sauce mixing it all up.
    7. Sprinkle with the remaining grated Parmesan cheese.
    8. Cook your lasagna for 30 minutes at 180° then let them cool a little bit before cutting into slices and serve.

    notes

    Preparation time: 30 minutes

    Cooking time: 1.5 hours

    Total time: 2 hours

    The secrets for a good Italian Lasagna

    • Homemade ragù: nothing beats a homemade sauce and no jar can compete with a homemade ragù. It takes time but every effort will be paid back as soon as you’ll taste your lasagna;
    • Homemade bechamel sauce: same as above. No need to explain.
    • Homemade pasta: hard to make but it really makes the difference. If you’ve no time or you don’t know how to make homemade pasta sheets, at least buy a good one and make sure you slightly cook the dried pasta before it is seasoned;
    • Do not overdo with seasoning but do not skimp at the same time: lasagna must be well seasoned but if there is too much sauce it will turn into a soup.
    • If you want your lasagna to be well cooked, cover it with aluminum paper when it’s half cooked;
    • Never eat your lasagna as soon as it is ready: the lasagna needs to rest for at least 10 minutes so all the ingredients will set for good.

    Buon appetito!

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    Categories: Pasta and rice, Traditional Italian recipes
    Article written by Veruska Anconitano aka La Cuochina Sopraffina
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