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Classic Lasagna Bolognese

A thick, towering slice of Italian Lasagna featuring layers of pasta, rich meat sauce, and creamy cheese, served on a white plate.
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A recipe for traditional Lasagna Bolognese using slow-cooked ragù and creamy béchamel sauce, layered with fresh pasta sheets.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 cup dry red wine
  • 28 ounces crushed tomatoes
  • 1 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • 1 pound fresh lasagna pasta sheets (or no-boil dried)
  • 1/2 cup grated Parmesan cheese for layering
  • Salt and black pepper to taste
  • For the Béchamel: 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed

Instructions

  1. Prepare the Ragù: Heat olive oil in a large pot over medium heat. Add ground beef and pork, breaking it up as it cooks until browned. Drain excess fat.
  2. Add onion, carrot, and celery to the pot. Cook until softened, about 8 minutes.
  3. Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom.
  4. Stir in crushed tomatoes and whole milk. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook slowly for at least 2 hours, stirring occasionally.
  5. Prepare the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  6. Gradually whisk in the warm milk until the sauce is smooth and thick enough to coat the back of a spoon. Remove from heat and stir in nutmeg, salt, and pepper.
  7. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  8. Spread a thin layer of ragù on the bottom of the dish. Top with a layer of pasta sheets.
  9. Spread a thin layer of béchamel over the pasta, followed by a layer of ragù. Sprinkle lightly with Parmesan cheese.
  10. Repeat the layering process: pasta, béchamel, ragù, Parmesan, until all ingredients are used, ending with a layer of béchamel on top.
  11. Bake: Cover the dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
  12. Rest: Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • If you use dried, no-boil lasagna sheets, ensure your sauces are slightly wetter to allow them to hydrate properly during baking.
  • For the most authentic flavor, cook the ragù for 3 hours or more.
  • If you prefer a richer top crust, sprinkle mozzarella cheese over the final béchamel layer before baking.

Nutrition

Find it online: https://spoonswirl.com/italian-lasagna-recipe-classic-bolognese/