Classic Lasagna Bolognese Recipe
User Reviews
5
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Prep Time
2 hrs
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Cook Time
2 hrs
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Total Time
4 hrs
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Servings
12
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Calories
841 kcal
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Course
Main Course
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Cuisine
Italian
Classic Lasagna Bolognese Recipe
Description
The Classic Lasagna Bolognese Recipe begins by finely mincing onion, celery, carrot, and garlic, which are sautéed in olive oil until softened. Ground pork and beef are then browned in the pot, and the mixture is deglazed with white wine and reduced before adding hand-crushed tomatoes and seasoning with salt and pepper. This simmered meat sauce forms the flavorful base of the dish.
Fresh pasta sheets are prepared from homemade dough, rolled and cut to fit the baking dish. A smooth béchamel sauce provides a creamy layer that contrasts with the meat's texture. The lasagna is assembled by layering meat sauce, pasta, béchamel, shredded mozzarella, and grated Parmesan in a casserole dish and baked until the cheese browns and the layers meld.
This lasagna yields a filling meal with tender pasta and a hearty sauce that balances meatiness and creaminess. It is suitable for preparing in advance by assembling and refrigerating up to two days before baking. It serves well as a main course paired with a simple salad or bread.
Storage instructions include refrigerating leftovers for up to five days and freezing for up to two months. Frozen lasagna should be thawed in the refrigerator for a full day before reheating. The recipe notes that the wine is optional and that store-bought pasta may be substituted if desired. Using homemade pasta ensures suitable sheet size to fit the dish but need not be perfectly shaped.
Ingredients
- 1 yellow onion peeled and roughly chopped
- 4 carrot peeled and roughly chopped
- 4 celery stalk roughly chopped
- 6 garlic cloves
- 3 tablespoons olive oil
- 1 ½ pounds ground pork
- 1 ½ pounds ground beef
- 3/4 cup white wine pinto Grigio, chardonnay, or sauvignon blanc
- 28 ounce crushed tomatoes can
- 1 1/2 béchamel sauce recipes
- 1 homemade pasta recipe
- 10 ounces mozzarella cheese shredded, whole milk
- 1 cup Parmesan Cheese grated
- sea salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Start making the Bolognese sauce by finely mincing using a chef's knife or processing the onions, celery, carrots, and garlic in a food processor.
- Pour 3 tablespoons of oil into a large rondeau pot (8 quarts) over medium heat.
- Add the minced vegetables and sauté/sweat them for 4 to 6 minutes while frequently stirring.
- Next, add in the ground pork and beef and cook until it is well browned and cooked throughout.
- Deglaze with the white wine and reduce the amount of liquid by one half. Pour in the hand-crushed tomatoes, salt, and pepper, and mix to combine. Simmer over low heat until it's ready to be used.
- In the meantime, make your pasta dough. Once the dough is rolled out, cut each sheet into 9" to 11" long pieces to fit inside of the 13x9 casserole dish we will use. Set it to the side on a clean surface dusted with flour until it is ready to be boiled.
- Make the bechamel sauce and keep it warm over low heat.
- Boil about 6 to 7 pasta sheets at a time in a large pot of boiling salted water for 20 to 30 seconds.
- Remove the pasta and set them on a clean kitchen towel separate from one another so that they are easy to grab when assembling.
- Place a small amount of bechamel sauce to the bottom of a lasagna pan. Next do the same with the Bolognese sauce.
- Add a layer of cooked pasta to completely cover both sauces.
- Add on both of the sauces in the same manner and then sprinkle a 1/4 cup of mozzarella and 2 tablespoons of parmesan over the sauces.
- Repeat the process until the pasta, sauces and cheeses have been used.
- Save a good amount of the bechamel to pour over the top of everything at the end. Add the remaining bolognese sauce over the top. Be sure there is plenty left to be able to do this.
- Finish by sprinkling on the remaining cheeses to cover every thing and bake at 400° for 35 to 40 minutes or until browned and crispy in the corners.
- Let the lasagna sit at room temperature for 10 to 15 minutes before slicing and serving.
Notes
- Assemble the lasagna up to two days ahead and keep refrigerated before baking directly from the fridge.
- Reheat leftovers covered in foil at 400° for 15-20 minutes until hot through.
- Store leftover lasagna covered in the refrigerator for up to five days or freeze for up to two months; thaw in refrigerator for a whole day before reheating.
- Wine is optional; red wine can replace white if preferred.
- Store-bought lasagna pasta can be used instead of homemade for convenience.
- Homemade pasta sheets should be sized to fit the baking dish but do not need perfect shapes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Calories | 841kcal | 42% |
| Carbohydrates | 60g | 20% |
| Protein | 43g | 86% |
| Fat | 47g | 72% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 215mg | 72% |
| Sodium | 686mg | 29% |
| Potassium | 925mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 4261IU | 85% |
| Vitamin C | 9mg | 10% |
| Calcium | 432mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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