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Authentic Italian Lasagna Bolognese

Authentic Italian Lasagna Bolognese: A Soul-Warming Classic

Experience the rich flavors of Authentic Italian Lasagna Bolognese, a comforting dish that warms the soul.
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Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bolognese Sauce
  • 400 g Coarsely ground beef Substitute with minced pork for different flavor.
  • 100 g Sliced pancetta Can substitute with minced pork or diced bacon.
  • 400 g Tomato passata Ensure high quality for best flavor.
  • 1 medium Carrot Use a parsnip for an alternative flavor.
  • 1 stalk Celery Omit if unavailable.
  • 1 medium Onion Can substitute with shallots.
  • 150 ml Dry white wine Substitute with chicken broth for non-alcoholic version.
  • 100 ml Milk Almond milk can be used for a non-dairy version.
  • 500 ml Meat broth Homemade is best for depth.
  • 2 tbsp Extra virgin olive oil Can be replaced with any neutral oil.
  • to taste Salt
  • to taste Black pepper
For the Béchamel Sauce
  • 500 ml Whole fresh milk Can use low-fat milk.
  • 60 g Unsalted butter Margarine can be substituted.
  • 60 g All-purpose flour A gluten-free blend can be used.
  • to taste Nutmeg Omit if not preferred.
For Assembly
  • 12 sheets Lasagna sheets Store-bought or homemade.
  • 200 g Parmigiano Reggiano cheese Pecorino Romano is a good substitute.

Equipment

  • large skillet
  • medium saucepan
  • Deep baking dish

Method
 

Step 1: Prepare the Bolognese Sauce
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 100g of sliced pancetta and cook for about 5 minutes until crispy.
  2. Add finely chopped carrot, celery, and onion, sautéing for another 5 minutes until softened.
  3. Stir in 400g of coarsely ground beef, cooking until browned, and deglaze with 150ml of dry white wine.
  4. When the wine evaporates, mix in 400g of tomato passata, cover, and let it simmer on low heat for 2 hours, stirring occasionally.
  5. Add meat broth if needed, then mix in 100ml of milk, and season with salt and black pepper to taste.
Step 2: Make the Béchamel Sauce
  1. In a medium saucepan, melt 60g of unsalted butter over low heat, then add 60g of all-purpose flour, stirring quickly for about 1 minute until golden.
  2. Gradually whisk in 500ml of heated whole fresh milk, ensuring there are no lumps.
  3. Keep stirring for about 10-15 minutes until the béchamel thickens to a creamy consistency. Season with a pinch of salt and freshly grated nutmeg as desired.
Step 3: Assemble the Lasagna
  1. Preheat your oven to 190°C (380°F). Spread a thin layer of béchamel sauce on the bottom of a deep baking dish.
  2. Begin layering with lasagna sheets, followed by a generous amount of Bolognese sauce, and another layer of béchamel.
  3. Sprinkle with grated Parmigiano Reggiano cheese, then repeat these layers, ensuring you have at least five layers total.
  4. For the top layer, finish with béchamel and a hearty amount of Parmigiano for a golden crust.
Step 4: Bake and Serve
  1. Cover the lasagna with aluminum foil and bake it in the preheated oven for 30 minutes.
  2. After this, remove the foil and let it bake for an additional 15 minutes until the top is golden and bubbly.
  3. Let your Authentic Italian Lasagna Bolognese cool for about 10 minutes before slicing. Serve warm.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Prepare the Bolognese sauce a day before for the best flavor. If using dry lasagna sheets, soak them in boiling water briefly before layering.

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