Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 each yellow onion, finely chopped; 1 each carrot, finely chopped; 1 each celery, finely chopped; 3 each garlic, minced; 500 g beef; 250 g pork; 100 g pancetta, diced; 2 tbsp tomato paste; 800 g crushed tomatoes; 240 ml red wine; 240 ml beef stock; 1 each bay leaf; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 60 g unsalted butter; 50 g all-purpose flour; 750 ml whole milk; 0.25 tsp nutmeg, freshly grated; 12 each lasagna sheets, oven-ready; 100 g parmesan cheese, grated

A classic Italian lasagna featuring a rich, slow-simmered meat sauce, creamy béchamel, and layers of tender pasta, baked to golden perfection.

⏱ 45 min prep · 210 min cook · medium

Servings

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Ingredients

29.57 ml olive oil
1 yellow onion finely chopped
1 carrot finely chopped
1 celery finely chopped
3 garlic minced
500 g beef
250 g pork
100 g pancetta diced
29.57 ml tomato paste
800 g crushed tomatoes
240 ml red wine
240 ml beef stock
1 bay leaf
4.93 ml kosher salt
2.46 ml black pepper freshly ground
60 g unsalted butter
50 g all-purpose flour
750 ml whole milk
1.23 ml nutmeg freshly grated
12 lasagna sheets oven-ready
100 g parmesan cheese grated

Nutritionper serving (8 total: 4330 kcal)

Calories	540
Protein	29g
Fat	35g
Carbs	22g
Fiber	3g
Sugar	12g
Sodium	1070mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Sautéing
Heat olive oil in a large Dutch oven over medium heat. Add pancetta and cook until crisp and fat is rendered, about 5 minutes.
⏲ 5 min
2
Sautéing
Add onion, carrot, celery, and garlic. Cook, stirring often, until vegetables are softened and translucent, about 8 minutes.
⏲ 8 min
3
Searing
Add ground beef and ground pork. Cook, breaking up meat with a spoon, until browned and no pink remains, about 10 minutes.
⏲ 10 min
4
Sautéing
Add tomato paste and stir to coat meat. Cook for 2 minutes until paste darkens slightly.
⏲ 2 min
5
Reducing
Pour in red wine and scrape up any browned bits from the bottom. Simmer until wine is mostly evaporated, about 5 minutes.
⏲ 5 min
6
Simmering
Add crushed tomatoes, beef stock, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
⏲ 1 min
7
Simmering
Simmer partially covered over low heat, stirring occasionally, until thick and rich, about 2 hours. Discard bay leaf.
⏲ 120 min
8
Sautéing
Make béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until golden.
⏲ 2 min
9
Simmering
Gradually whisk in milk, a little at a time, ensuring no lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 8 minutes.
⏲ 8 min
10
Season béchamel with nutmeg, salt, and pepper. Remove from heat.
11
Preheat oven to 180°C (350°F). Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish.
12
Layer one third of the lasagna sheets over the sauce, then spread half of the Bolognese, then half of the remaining béchamel, and sprinkle with Parmesan. Repeat layers, finishing with a final layer of sheets, remaining béchamel, and Parmesan.
13
Baking
Cover dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, until golden and bubbling at edges.
⏲ 35 min
14
Let rest for 10-15 minutes before slicing. Serve with extra grated Parmesan.
⏲ 15 min

Perfect pairings

Hearty Minestrone Soup
Italian soup starter.

To sip

WineSangiovese
BeerBrown Ale
Zero-proofSparkling Water with Lemon