Lasagne alla Bolognese (Baked Lasagne with Ragù and Béchamel)
In short: Layers of egg pasta, slow-cooked beef and pork ragù, creamy béchamel and Parmigiano Reggiano, baked until bubbling with a golden top. It takes about 3 h 25 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 2 h 45 min
- Resting
- 15 min
- Total
- 3 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 560 kcal
In Emilia-Romagna, lasagne means thin sheets of egg pasta, often tinted green with spinach, layered with ragù, béchamel and Parmigiano Reggiano. It is a Sunday and holiday dish, made in a big dish and sliced into squares. The layers are thin and there is no ricotta or mozzarella in the classic version. This recipe uses dried egg lasagne sheets for ease, and the ragù and béchamel can both be made a day ahead.
Instructions
- Make the ragù: heat the oil in a wide pot and cook the chopped vegetables over medium heat for 10 minutes until soft. Add the beef and pork and brown for 8 to 10 minutes, breaking up the lumps.
- Add the wine and cook until almost gone. Stir in the tomato paste, passata, water, salt and pepper. Simmer on low heat, partly covered, for 1 1/2 to 2 hours, stirring now and then, until thick and glossy.
- For the béchamel, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes without letting it color.
- Add the warm milk a ladle at a time, whisking until smooth after each addition. Simmer for 6 to 8 minutes until the sauce coats the back of a spoon, then season with nutmeg and salt.
- Heat the oven to 180°C (350°F). Cook the lasagne sheets a few at a time in salted boiling water for 2 minutes, then lay them in a single layer on a damp kitchen towel.
- Spread a thin layer of ragù over the base of the dish and cover it with pasta. Add a layer of ragù, a few spoonfuls of béchamel and a sprinkle of Parmigiano Reggiano.
- Repeat for 4 or 5 layers in total, finishing with pasta, béchamel and cheese. Dot the top with the butter.
- Bake for 35 to 40 minutes until the top is golden and the edges bubble. Switch to the grill for the last 3 minutes if you want a darker crust.
- Rest the lasagne for 15 minutes before cutting, so the layers set and the squares hold their shape.
Tips
- Assemble the lasagne a day ahead, cover and chill, then add 10 minutes to the baking time. Cool both sauces before layering so the pasta stays firm.
- Fresh egg pasta sheets need no precooking and give a more tender lasagne. Cut them to fit the dish and lay them straight into the layers.
Questions and answers
Can I freeze lasagne?
Yes. Freeze it baked or unbaked, wrapped tightly, for up to 3 months. Thaw overnight in the fridge, then bake until hot in the center, about 45 minutes covered and 10 uncovered.
Does Italian lasagne have ricotta?
The classic Bolognese version uses ragù, béchamel and Parmigiano Reggiano, with no ricotta. Ricotta and mozzarella appear in southern versions, such as the Neapolitan lasagne made for Carnival.
How do I stop lasagne from being watery?
Reduce the ragù until it is thick, drain the pasta well and let the lasagne rest for 15 minutes before cutting. A thin béchamel also makes it runny, so simmer it until it coats a spoon.
How long does it take to make Lasagne alla Bolognese (Baked Lasagne with Ragù and Béchamel)?
About 3 h 25 min in total: 40 min of preparation and 2 h 45 min of cooking.
How many calories are in Lasagne alla Bolognese (Baked Lasagne with Ragù and Béchamel)?
About 560 kcal per serving, with 26 g of protein, 37 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 37 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
