Gastronomixs

Lasagne alla Bolognese

Lasagne is the best known ‘pasta al forno’ dish, pasta that is prepared in the oven with a sauce. According to the Italians, the sheets of pasta should not be swimming in the sauce but should absorb all the moisture from the sauce. This results in a firm pasta that is easy to cut.

Serves around ten people.

Lasagne alla Bolognese

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Ingredients

50

g

butter

60

g

flour

1

litre

milk

1

 

bay leaf

2

g

nutmeg

5

ml

lemon juice

As needed:

 

freshly ground pepper

As needed:

 

salt

500

g

minced beef

250

g

onion, finely diced (brunoise)

250

g

carrot, finely diced (brunoise)

150

g

celery, finely diced (brunoise)

2

kg

tomatoes, skinned and deseeded

1.6

kg

tomato passata

100

g

onion, finely diced (brunoise)

30

ml

olive oil

1

clove

garlic

2

sprigs

thyme

250

ml

red wine, reduced to 125ml

 

 

sea salt and freshly ground black pepper

150

g

Parmesan cheese

800

g

lasagne sheets, blanched

Preparation method

  • To make the béchamel sauce, melt the butter in a large pan and wait until the bubbling eases slightly. Remove the pan from the heat.
  • Add the flour and mix into a roux using a spatula.
  • Leave the roux to cook on a gentle heat until it starts to sweat slightly.
  • Add the cold milk in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the milk in three parts.
  • Add the bay leaf and continue cooking the sauce for five minutes until the floury taste has disappeared completely.
  • Season to taste with nutmeg, lemon juice, salt, and pepper.
  • To make the Bolognese ragù, fry the mince in some olive oil and add the onion, carrot, celery, salt, and black pepper. Continue to fry briefly.
  • Add the tomato flesh, tomato passata, onion, garlic, and thyme and reduce until you have 1.5 litres of sauce.
  • Season to taste with the red wine and Piment d'Espelette.
  • Pour a little béchamel into the bottom of an oven dish. Spread out the sauce as thinly as possible.
  • Place a layer of pasta on top and follow this with a layer of ragù. Repeat these steps to build up the layers. Finish with a layer of béchamel sauce and Parmesan cheese.
  • Bake the lasagne in a pre-heated oven at 190°C for 30-40 minutes.

Serving suggestions

  • To make a more luxurious version of the classic lasagne, add Parmesan cheese, a few pieces of mozzarella, and a few knobs of butter to each layer of béchamel sauce.
  • Variation tip: add freshly grated Parmesan cheese or pecorino to the béchamel sauce to make it thicker.
  • Variation tip: add grilled vegetables to the lasagne, such as aubergine, courgettes, and green asparagus.
  • To enhance the flavour of the meat, add a couple of drops of Thai fish sauce (nam pla) to the Bolognese sauce.

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