Lasagne al forno with bolognese ragu
User Reviews
5
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Prep Time
3 hrs
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Cook Time
30 mins
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
949 kcal
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Course
Main Course
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Cuisine
Italian
Lasagne al forno with bolognese ragu
Description
This recipe for Lasagne al forno with bolognese ragu involves two fundamental components: a meat-based bolognese sauce and a béchamel (white sauce), assembled with fresh lasagne sheets. The bolognese is prepared by sautéing finely chopped onion, carrot, and celery, then browning beef and pork mince before integrating vegetables, wine, tomatoes, stock, and milk. The sauce simmers for several hours, developing depth and richness.
The béchamel sauce is made by melting butter and whisking in flour to create a roux, then gradually adding milk along with salt and nutmeg until thickened. The white sauce provides a creamy contrast to the meaty ragu. The dish is constructed by layering lasagne sheets alternately with bolognese, béchamel, and grated Parmesan cheese.
Baking the lasagne yields a tender, creamy interior with a golden crust of cheese on top. The slow-cooked ragu and smooth béchamel create balanced flavors and textures. This dish serves as a substantial main course suitable for family meals or special occasions.
Because of the lengthy simmering time required for the bolognese and béchamel, planning ahead is beneficial. The long cooking time allows flavors to meld and sauce to thicken suitably. Using fresh pasta sheets contributes to the velvety texture of the finished lasagne.
Ingredients
For bolognese
- 3 tablespoon extra virgin olive oil
- 1 onion peeled and finely chopped
- 2 carrot washed and finely chopped
- 2 celery washed and finely chopped, stalks
- 300 g beef 10oz, minced
- 300 g pork 10oz, minced
- 100 ml white wine 3.5floz, or red wine; I used white
- 200 ml whole milk 6floz, fresh
- 200 ml beef stock 6floz, or chicken stock
- 400 g fresh tomatoes 14oz, or tomato passata; I like to use half and half
- salt to taste
- black pepper to taste
For the béchamel (white sauce)
- 100 g all-purpose flour 3.5oz) sifted
- 100 g butter (3.5oz)
- 1 lt milk 33floz, fresh
- 1 pinch salt
- ½ teaspoon nutmeg grated
For the finished dish
- 500 g lasagne sheets (1.1lbs)
- 90 g Parmesan Cheese (3oz) grated
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 extended slow simmering for the bolognese and béchamel to develop flavor and proper consistency.
- Cook the meat thoroughly until browned before adding vegetables and liquids.
- Simmer the ragu partially covered, stirring occasionally to prevent sticking and to concentrate flavors.
- Use fresh lasagne sheets for tender layering and a smooth texture in the final baked dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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