Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Cook time: 170 min
Total time: 170 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 100g Pancetta, finely diced; 2 tbsp Olive Oil; 30g Unsalted Butter; 1 Onions, finely chopped; 1 Carrots, finely chopped; 1 stalks of Celery Stalks, finely chopped; 600g Ground Beef, coarsely ground, chuck preferred; 150ml Dry White Wine; 3 tbsp Tomato Paste; 250ml Beef Stock; 250ml Whole Milk; 60g Unsalted Butter; 60g Plain Flour; 800ml Whole Milk; 1/2 tsp Fine Salt, to taste; 300g Fresh Spinach Lasagne Sheets, blanched if needed; 120g Parmigiano Reggiano, finely grated; 10g Unsalted Butter, for greasing

A classic Lasagne alla Bolognese layers a rich, slow-simmered ragù and a silky béchamel between tender spinach lasagne sheets, finished with plenty of Parmigiano Reggiano for a golden, bubbling top. It’s comforting, deeply flavored, and perfect for sharing—make it ahead to let the flavors marry and reheat beautifully.

A classic Lasagne alla Bolognese layers a rich, slow-simmered ragù and a silky béchamel between tender spinach lasagne sheets, fin... Show more

Traditional Italian Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

2 hrs30 min

Price

2,10 €

Calories

924 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the aromatics

If the Pancetta is not already finely diced, cut it into tiny cubes. Finely chop the Onion, Carrots, and Celery Stalks into a very even small dice so they soften at the same pace.

Build the ragù base

Warm the Olive Oil and Unsalted Butter in a large pot over medium heat. Add the pancetta and cook for 8 minutes, stirring now and then, until the fat renders and the edges start to color. Stir in the chopped onion, carrots, and celery and cook for another 8 minutes, until soft, glossy, and fragrant. Add the Ground Beef and break it up with a spoon, cooking for 6 minutes, until it loses its pink color and starts to brown in spots.

Deglaze with wine

Pour in the Dry White Wine and scrape the bottom of the pot with a wooden spoon to lift up all the browned bits. Let it bubble for 2 minutes, until the smell of alcohol fades and the pan looks almost dry.

Simmer the ragù

Stir in the Tomato Paste, then add the Beef Stock and the Whole Milk. Bring everything up to a gentle simmer, then lower the heat so the sauce barely blips. Cook for 1 hour, stirring occasionally, until the ragù is thick, glossy, and the beef is tender.

Make the besciamella

In a separate saucepan, melt the remaining butter over medium heat. Whisk in the Plain Flour and cook for 2 minutes to take away the raw flour taste. Slowly whisk in the remaining milk and the Fine Salt, then keep whisking for about 8 minutes, until the sauce is smooth, thick, and able to coat the back of a spoon.

Preheat the oven

Set the oven to 200° C and let it come fully up to temperature while you get the lasagne ready.

Prep the pasta

If the Fresh Spinach Lasagne Sheets feel stiff, bring a pot of water to a boil and blanch them for 1 minute, just until pliable. Lift them out carefully and lay them in a single layer on a clean towel so they do not stick together.

Assemble the lasagne

Butter a baking dish with a little of the remaining butter, then spread in a thin layer of ragù. Add a layer of lasagne sheets, followed by ragù, besciamella, and a sprinkle of the Parmigiano Reggiano. Keep layering this way, pressing gently so the sheets sit flat, and finish with a final layer of besciamella and a generous cover of cheese.

Bake until golden

Bake for 30–35 minutes, until the top is deeply golden and the sauce is bubbling at the edges. If the surface browns too quickly, tent it loosely with foil.