Lasagna Bolognese

Lasagna Bolognese is one of my favourite foods, It reminds me my childhood. My mom used to make Lasagna almost every Sunday; I still remember the smell of the meat sauce coming up in my bedroom, good food makes your house smell amazing. To make a good, authentic Italian Lasagna Bolognese you have to follow this recipe.

First you need a good, homemade meat sauce. After that you need Béchamel sauce and Fresh Pasta sheets. If you can’t make the fresh pasta sheets I suggest you to buy the dry lasagna sheets in any store that you prefer.

Lasagna Bolognese Recipe

Makes 4-6 Servings

Ingredients

For the fresh pasta:

• 5 eggs
• 500 grams all purpose flour (80% white flour and 20% Durum wheat)
• A sprinkle of love

For the meat sauce:

• 4 tablespoon oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stick finely chopped
• 1 ½ lb ground beef
• 1 cup of white wine
• 2 bottle of strained tomatoes (600 ml each)
• A sprinkle of love

For the béchamel sauce:

• 50 grams butter
• 50 grams flour
• 500 ml warm milk
• Nutmeg if you like
• Salt
• A sprinkle of love

For the lasagna:

• Parmigiano reggiano lots
• All the ingredients above

Method

To make good lasagna you need to prepare a good Bolognese sauce and the Fresh pasta. If you have the sauce ready you are half away of your game. When the sauce is cooking make your Fresh Pasta. Roll it out and cut out the length that you prefer. I usually use my lasagna pan to determine which length I want. Bring a pot with water on the stove, add a tablespoon of oil and cook your lasagna sheets for 1 minute. If you want to avoid the boiling part, you need to make a more runny Bolognese sauce.

When the Fresh Pasta is ready is time to make the Béchamel sauce.

Here how you make béchamel:

Melt the butter in a saucepan. Add the flour and whisk to form a roux, cook for 2 minutes. Add the warm milk and continue to whisk to avoid lumps.When you béchamel is thick enough add salt and nutmeg, taste it and put it on side. While I wait I cover the béchamel with ceiling wrap, the wrap is actually touching the sauce, and this step will avoid the sauce to get thicker. For the lasagna I suggest you to have a good thick béchamel but still a little bit runny.

Bring your lasagna pan and put 2 tablespoon of Bolognese sauce and 1 tablespoon of water. Spread out evenly and add the lasagna sheet. Now add 2 tablespoon of Béchamel sauce, spread everything out evenly and add 1 tablespoon of Bolognese sauce. With the back of your spoon spread everything out. Add now Parmigiano Reggiano and do more layers of Pasta, béchamel sauce, meat sauce and Parmigiano. You can also add shredded mozzarella if you like. I like my lasagna very traditional so I don’t usually add it. Bake 350 for 45 minutes half time covered with aluminum paper and half time uncovered. If the lasagna is from the fridge overnight, you need to leave it 1 hour on the counter before to cook it.

Learn how to make authentic Italian Lasagna Bolognese in my Masterclass.