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Lasagna Bolognese

Lasagna Bolognese

  • Author: Elana
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner Recipes
  • Method: Baking and Sautéing
  • Cuisine: Italian

Description

My mom’s family-famous recipe for Lasagna Bolognese. This is a beef-based Bolognese sauce complemented by a smooth Bechemel that is both velvety and decadent. The recipe is roughly translated from the Harry’s Bar cookbook.


Scale

Ingredients

  • 1 box of no-boil lasagna
  • Freshly grated Parmesan cheese (as much as you like)

For the Bolognese Sauce

  • 1 carrot
  • 1 celery stalk
  • 1 small onion or large shallot
  • 2 T butter and Olive oil each
  • ¾ lb of ground beef
  • ¾ lb ground veal
  • 2 Tbsp of tomato paste
  • 2 Tbsp of flour
  • ½ cup of white wine
  • 4 cups of chicken broth
  • ¼ cup chopped parsley
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • salt and pepper to taste

For the Bechemel Sauce:

  • 1/4 cup of butter (1 stick)
  • 2 cups of milk
  • 1/4 cup of flour
  • pinch of nutmeg
  • salt and pepper to taste

Instructions

For the Bolognese Sauce:

  • Process the carrot, celery and onion in a food processor until fine.
  • Heat the butter and olive oil in a medium skillet over medium heat. Sauté the processed vegetables in the skillet until soft—about 10 minutes.
  • Then, add the ground beef and veal and cook thoroughly.
  • Next, add the tomato paste and flour to the skillet and stir until well combined.
  • Now add the white wine, and simmer until most of the liquid has reduced.
  • Add the chicken stock and all the herbs. Bring the mixture to a boil and then simmer for about 45 minutes.
  • Add salt and pepper to taste!

For the Bechemel Sauce:

  • In a medium saucepan, melt the butter over medium-low heat.
  • Add the flour and stir constantly until the mixture starts to turn a golden color.
  • Add the milk and stir until it starts to thicken. Add nutmeg, salt and pepper to taste!

Assembly:

  • Bring a large stock pot filled with water to a boil. Salt the boiling water and add in the lasagne noodles. Boil for about 3-4 minutes. You don’t want to cook them, you just want to get them started. Even though we indicated no-boil pasta, boiling them for a short amount of time prevents a dry lasagna. You don’t have to pre-boil, but if you don’t, add a bit more sauce to the dish for extra moisture.
  • Grease a 9×13″ oven-proof dish with butter. Add a row of the lasagna noodles.  Layer Bolognese sauce on top of the noodles, then dollop a little Bechemel on top of that. Continue layering until all the noodles have been used.
  • The top layer should be a Bolognese layer with Bechemel around the edges (as seen in the above photo). Dust the top with freshly grated Parmesan cheese.
  • Cover tightly with aluminum foil and bake for 45 minutes at 350°F degrees.

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