Lasagna Bolognese

recipe picture

Photo by James Ransom
  • Serves
    6 to eight
Author Notes

My adore of cooking with out a doubt comes from my family—all the pieces became as soon as continually original and homemade rising up. This lasagna bolognese is terribly shut to my heart; it be a recipe that I realized from my mother many years ago and I’ve saved it in traditional rotation in my apartment ever since (you are going to have the selection to even gain it in my kids’ lunch containers). Whereas it is doubtless you’ll per chance per chance per chance also very well be feeling genuinely formidable, you are going to have the selection to originate your lasagna sheets from scratch, but whenever you happen to develop no longer gain time, true purchase up about a original lasagna sheets out of your native store. Essentially the most essential to this recipe is the from-scratch Italian red sauce and the béchamel, which gets its rich creaminess from natural milk and quite rather a lot of grated Parmigiano-Reggiano (there is by no approach too mighty cheese in an Italian lasagna). —Anna Francese Gass

  • Test Kitchen-Approved

Notice This Recipe

Lasagna Bolognese

  • To originate the bolognese sauce:

  • 1/2 cup

    Italian additional virgin olive oil, plus 3 tablespoons

  • 4-5

    original basil leaves

  • 2

    cloves garlic, peeled and smashed (plus 1 clove finely chopped)

  • 2 teaspoons

    overwhelmed red pepper (optionally available within the market, and more to taste)

  • 8 cups

    overwhelmed tomatoes

  • 2 cups

    water, as wanted

  • 2 tablespoons

    tomato paste

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground dim pepper

  • 1 tablespoon

    chopped basil

  • 1

    minute onion, finely chopped

  • 1/4 pound

    pancetta, finely chopped

  • 1 pound

    natural ground beef (93% lean)

  • 1/2 cup

    true red wine

  • 1

    bay leaf

  • 1/2 cup

    mascarpone cheese

  • To originate the lasagna:

  • 4 cups

    bolognese sauce

  • 1/4 cup


  • 1/4 cup


  • 3 cups

    natural dairy milk, warmed

  • 9

    lasagna sheets (or 1 bundle original lasagna sheets)

  • 1 cup

    grated parmigiano cheese, plus 1 cup

  • Sliced original mozzarella (optionally available within the market)

  1. To originate the bolognese sauce:
  2. Scheme the red sauce: In a minute saucepan, mix the olive oil with basil and garlic (add the overwhelmed red pepper flakes for a interesting sauce). On very low warmth, allow the basil and garlic to simmer within the olive oil for 10 to fifteen minutes. This steeping route of will allow the olive oil to become aromatic. Be cautious that garlic gets toasted brown, but no longer dim. Have interaction a long way off from the warmth and stress the aromatics, saving the olive oil. Space apart.
  3. In a enormous pot or Dutch oven, pour within the tomato sauce and the water. Add the tomato paste, salt, and pepper.
  4. Pour the reserved olive oil into the sauce and mix to combine. Elevate to a boil and then instantly decrease to a simmer. In part veil the pot and allow sauce to simmer for no lower than 45 minutes or up to 2 hours. The longer it cooks, the upper it tastes. (This recipe yields about 8 cups; you are going to perfect need 4 cups to originate the bolognese.)
  5. Scheme the bolognese: In a enormous sauté pan, warmth the olive oil and brown the pancetta within the pan until crisp. Then add the onion and garlic. Encourage low warmth to cook dinner onions and garlic until translucent, being cautious no longer to brown.
  6. Lengthen the warmth to medium-excessive and add ground beef, breaking it up with the side of a wooden spoon, incorporating the onion and garlic as you’re employed. Enable the meat to brown until virtually cooked although and all extra liquid has evaporated.
  7. Deglaze the pan with wine and let it cook dinner until the meat is aromatic and the wine has decrease by half.
  8. Add 4 cups of the red sauce and the bay leaf to the pan; decrease the warmth to a simmer and veil. Enable to simmer for 1 1/2 hours until the sauce has become very thick.
  9. Have interaction away the sauce from warmth and add mascarpone cheese, mixing it to melt it and construct a a runt purple hue.
  1. To originate the lasagna:
  2. Preheat the oven to 350°F.
  3. Scheme the besciamella: In a enormous pot, melt the butter. Add flour and toddle until a gradual-weight brown roux forms. Slowly add warmed milk, whisking continually until a thick sauce is created. It’d also mute coat the abet of a spoon. Add 1 cup freshly grated parmigiano reggiano cheese. Add the besciamella to the bolognese sauce and mix gently to combine the two.
  4. In a enormous lasagna pan (9 x 13-toddle works perfect), add a layer of your sauce. Space three lasagna sheets down. Quilt layers with more meat sauce and continue this route of until the total sheets are outmoded. The tip layer wants to be a thick layer of sauce and then grate extra parmigiano on top. Quilt with foil.
  5. Bake for half-hour.
  6. After half-hour, you are going to have the selection to add original mozzarella and space below the broiler for one other 5 minutes or true sprinkle a chunk of more parmigiano on top and attend. I steal the latter.

Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

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