Lasagne al forno with bolognese ragu

Name: Lasagne al forno with bolognese ragu
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 3 tablespoon extra virgin olive oil; 1 onion; 2 carrots; 2 celery stalks; 300 g minced beef; 300 g minced pork; 100 ml white or red wine ( I used white); 200 ml fresh whole milk; 200 ml beef or chicken stock; 400 g fresh tomatoes or tomato passata (I like to use half and half); salt; pepper to taste; 100 g all purpose flour; 100 g butter; 1 lt fresh milk; 1 pinch salt; ½ teaspoon grated nutmeg; 500 g lasagne sheets; 90 g Parmesan Cheese

User Reviews

5.0

30 reviews

Excellent

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 30 mins
Servings
6
Calories
949 kcal
Course
Main Course
Cuisine
Italian

Lasagne al forno with bolognese ragu

Daisy Meyer

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This classic recipe for baked lasagna is the ultimate comfort food.

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Ingredients

Servings

For bolognese

3 tablespoon extra virgin olive oil
1 onion peeled and finely chopped
2 carrots washed and finely chopped
2 celery stalks washed and finely chopped
300 g minced beef (10oz)
300 g minced pork (10oz)
100 ml white or red wine ( I used white) (3.5floz)
200 ml fresh whole milk (6floz)
200 ml beef or chicken stock (6floz)
400 g fresh tomatoes or tomato passata (I like to use half and half) (14oz)
salt to taste
pepper to taste

For the béchamel (white sauce)

100 g all purpose flour (3.5oz) sifted
100 g butter (3.5oz)
1 lt fresh milk (33floz)
1 pinch salt
½ teaspoon grated nutmeg

For the finished dish

500 g lasagne sheets (1.1lbs)
90 g Parmesan Cheese (3oz) grated

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Instructions

Make the bolognese (this takes 2-3 hours)

Fry the vegetables in a little olive oil until they soften. (Some Italian chefs insist that the meat and vegetables be fried separately as they require different levels of heat)
In a separate pan fry the minced meat in heated olive oil over a medium heat until it begins to brown and then add the vegetables. (you can also cook the meat with the veg)
Add the wine and continue stirring. When the alcohol has evaporated, add the tomatoes and/or passata and the stock.
Lower the heat and leave to simmer partially covered for at least 1.5 hours, stirring occasionally.
Add salt and pepper to taste.
Add the milk, stir and continue to let the sauce simmer for another 30 minutes.
If you think the sauce is too liquidy you can remove the cover completely till it reduces. But if you are using fresh or uncooked pasta the sauce needs to be a little liquidy.

Make the béchamel (white sauce)

Melt the butter in a saucepan over low heat, incorporate the sifted flour and mix everything with a wooden spoon or whisk until you have a paste (roux)
Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue to stir until the sauce reaches the consistency you want.

Cook the pasta

If you are using dried pasta sheets partly cook them in boiling salted water. You may want to add a little olive oil to the water so they don't stick together or cook them one at a time!

Finish the dish

Then butter a rectangular baking dish and spread a little sauce on the bottom. Make a layer of lasagne sheets, cover them with a layer of sauce, some béchamel and a sprinkling of grated cheese.
Then put another layer of pasta, then bolognese sauce, béchamel and cheese and so on until the ingredients are used up, leaving some béchamel for the final layer.
Cover the last layer with béchamel sauce, grated parmesan and some butter flakes.
Bake your lasagne al forno in a preheated oven at 170-180 °c (338-356°F)for about thirty minutes. When the surface is golden and the pasta is cooked (check using a fork) remove from the oven and allow to sit for 5-10 minutes before serving. If using uncooked pasta it's a good idea to cover the dish with aluminium foil for the first 15 minutes as otherwise the top may get golden before the pasta is cooked.
Allow the lasagne al forno to sit for 5-10 minutes before serving.

Notes

Preparation times include the time needed to make the bolognese and béchamel sauce.

Nutrition Information

Show Details

Calories 949kcal (47%) Carbohydrates 88g (29%) Protein 38g (76%) Fat 48g (74%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 122mg (41%) Sodium 536mg (22%) Potassium 1014mg (29%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 4336IU (87%) Vitamin C 10mg (11%) Calcium 288mg (29%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 949 kcal

% Daily Value*

Calories	949kcal	47%
Carbohydrates	88g	29%
Protein	38g	76%
Fat	48g	74%
Saturated Fat	21g	105%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Trans Fat	1g	50%
Cholesterol	122mg	41%
Sodium	536mg	22%
Potassium	1014mg	22%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	4336IU	87%
Vitamin C	10mg	11%
Calcium	288mg	29%
Iron	5mg	28%