Lasagna Bolognese is one of my specialities. When I have guests for lunch and I want to play safe, I make Bolognese Sauce to season pasta with, or to prepare Lasagna Bolognese (so I can make everything in advance and bake at the eleventh hour). That’s what I’ve done this time.
I wrote that it’s a 6-serving quantity, but maybe it could for 8 people as well, it depends on your guests’ hunger: we were 6, and ate the whole Lasagna 😉
Now that temperature is getting lower, I thought the recipe for a good first course would be perfect. Have a nice week!
P.s. I use to add to my Lasagna Bolognese some mozzarella too, but the traditional recipe is without it… Make your choice, it’s up to you 😉
Ingredients for 6 servings:
750 ml of tomato purée (passata)
100 g of pancetta
400 g of beef ground meat
400 g of pork ground meat
1/2 glass of red wine
500 g of fresh egg lasagna sheets Where to buy Xenical
500 g of mozzarella cheese
300 ml of béchamel sauce
30 g of Buy Orlistat parmesan cheese, grated
extra-virgin olive oil
Preparation Time: 2 hours and 30 min.
Baking Time: 30 min.
Total Time: 3 hours
How to make Lasagna Bolognese:
Add the ground meats, make it season, thenn add the wine and let simmer until reduced.
Add in the passata, season to taste, cover with a lid and let cook for about 2 hours on a low heat.
Once the sauce has thickened, turn the gas off and put aside.
Meanwhile, make the Béchamel Sauce: melt 25 gr of butter with 25 gr of pastry flour, then add, slowly, 250 ml of milk, stir and cook till a point of boil, then let thicken, still stirring.
Cook your lasagna sheets inside a (rectangular) baking pan (see the guide). Put a large pot of salted water (1 Tbsp of salt for every 2 quarts of water) on to boil, adding just a tablespoon of oil. When the water comes to a boil, add the pasta and cook, uncovered, at a rolling boil, following the cooking time reported on its package. With a perforated spoon, drain the pasta quite “al dente” (it must be still a little firm, not mushy) and put it on a clean cloth to dry.
Now let’s put Lasagna Bolognese together.
Spread some béchamel sauce on the bottom of a rectangular baking pan. Add the first layer of lasagna sheets, covering them with some Bolognese sauce.
Add mozzarella slices, cover with Béchamel, sprinkle with parmesan.
Add a new layer of lasagna sheets, then bolognese, mozzarella, béchamel and parmesan.
Keep alternating layers, finishing with a last layer of pasta.
Combine the remaining Bolognese and Béchamel, and cover your Lasagna with this pink sauce.
Sprinkle with the remaining parmesan and bake at 180°C.
Cook for about 30 minutes, then take it off the oven and let cool down a little before slicing and serving.
And here you have a slice of my Lasagna Bolognese.
Nessuna ricetta simile a Lasagna Bolognese.All Recipes, recipe by Flavia Imperatore
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