Lasagna Alla Bolognese Recipe Lasagne Alla Bolognese: A Classic, Hearty Meat-sauce Lasagna

When it comes to classic Italian dishes, one that stands out above the rest is lasagna alla bolognese. This hearty meal boasts layers of pasta, rich meat sauce, and gooey melted cheese. It's no wonder why it's a favorite among families and friends alike. To start off with the recipe, we have two options for you to choose from. The first is a recipe from Ggirl on CopyMeThat. The second is a recipe from Great Italian Chefs.

Lasagna Alla Bolognese Recipe - Ggirl | Copy Me That

For the pasta:

For the Meat Sauce:

1. 1/4 cup extra-virgin olive oil
2. 1 medium onion, finely chopped
3. 1 carrot, finely chopped
4. 1 celery stalk, finely chopped
5. 1 pound ground beef
6. 1 can (28 ounces) crushed tomatoes
7. 1 cup whole milk
8. Salt and freshly ground black pepper

For the Béchamel Sauce:

1. 5 tablespoons unsalted butter
2. 1/4 cup all-purpose flour
3. 4 cups whole milk
4. 2 teaspoons salt

For the Lasagna:

1. 12 - 14 lasagna noodles
2. 1 1/2 cups shredded mozzarella cheese
3. 1/2 cup freshly grated Parmesan cheese

Instructions:

Make the pasta:

1. In a large mixing bowl, combine the flour and semolina flour. Make a well in the center and add the eggs. Using a fork, beat the eggs incorporating the flour a little at a time until it is too hard to continue stirring with a fork.
2. With floured hands, start to knead the dough until it comes together and becomes smooth, but not sticky, about 10 minutes. Wrap the dough tightly with plastic wrap and let rest in the refrigerator for 30 minutes to an hour. Cut into three pieces.
3. With a pasta machine, flatten each piece and cut into sheets. Cook the pasta in a large pot of salted boiling water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain.

Make the Meat Sauce:

1. In a large sauté pan, heat the oil over medium-high heat. Add the onion, carrot, and celery and sauté until the vegetables are tender, about 8 minutes. Add the beef and sauté until browned, breaking it up with a spoon, about 10 minutes. Add the tomatoes and bring to a simmer. Reduce the heat to medium and simmer until the sauce thickens slightly, stirring occasionally, about 15 minutes. Add the milk and bring to a simmer. Cook until the flavors meld and the sauce thickens, stirring occasionally, about 30 minutes longer. Season with salt and pepper.

Make the Béchamel Sauce:

1. In a medium saucepan, melt the butter over medium-high heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, whisking constantly. Gradually whisk in the milk and bring to a simmer. Cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Season with salt.

Assemble the Lasagna:

1. Preheat the oven to 375°F. Butter a 9x13-inch baking dish.
2. Spread 1/3 cup of the meat sauce on the bottom of the prepared dish. Cover with a layer of pasta. Add a layer of the meat sauce, then a layer of the Béchamel sauce, and then sprinkle with mozzarella and Parmesan. Repeat the layering 2 more times ending with the Béchamel sauce and a sprinkling of mozzarella and Parmesan.
3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until the top is golden brown and bubbly, about 25 minutes longer.

Serve hot and enjoy!

Lasagne Alla Bolognese Recipe - Great Italian Chefs

For the Ragu:

1. 2 tbsp extra virgin olive oil
2. 700g beef mince
3. 1 onion, finely chopped
4. 2 cloves garlic, chopped
5. 2 sticks celery, finely chopped
6. 1 can peeled plum tomatoes
7. 1 tbsp tomato purée
8. 2 beef bouillon cubes
9. 1/2 cup of red wine
10. 1 bay leaf
11. Salt and pepper, to taste

For the Bechamel Sauce:

1. 500ml whole milk
2. 1/4 tsp nutmeg
3. 50g butter
4. 50g plain flour
5. Salt and pepper, to taste

For the Lasagne:

1. 16 lasagne sheets
2. 200g Parmesan cheese, grated
3. 400g mozzarella cheese, grated

Instructions:

Make the Ragu:

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and celery and cook until soft, about 5 minutes.
2. Add the beef mince and break it up into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 5-8 minutes.
3. Add the wine and stir until it has evaporated. Add the tomatoes and tomato purée, beef bouillon cubes, bay leaf, salt, and pepper. Mix well, cover, and leave to simmer for 2 hours, stirring occasionally.

Make the Bechamel Sauce:

1. In a separate saucepan, melt the butter over medium heat. Add the flour and stir to combine. Gradually add the milk, stirring constantly to avoid lumps. Cook for about 10-15 minutes, or until the mixture starts to thicken. Add the nutmeg, salt, and pepper to taste.

Assemble the Lasagne:

1. Preheat the oven to 180°C (160°C fan) and lightly grease a large baking dish.
2. Place a single layer of lasagne sheets on the bottom of the dish. Cover with a layer of the ragu, spreading it evenly over the pasta. Pour the bechamel sauce on top of the ragu, then sprinkle with mozzarella and Parmesan cheese. Repeat the layering process, finishing with a layer of bechamel sauce, then sprinkle with mozzarella and Parmesan cheese.
3. Bake for 25-30 minutes until golden and bubbling. Remove from the oven and leave to cool for a few minutes before serving.

Serve hot and enjoy!

No matter which recipe you choose, lasagna alla bolognese is sure to leave your taste buds satisfied. This dish is perfect for any occasion and will bring people together for a delicious and hearty meal. So go ahead and give it a try!