Lasagna alla Bolognese
Bologna's great baked pasta — lasagne al forno, the real version: fresh egg pasta sheets alternated with the authentic slow-cooked Bolognese ragù (beef, pork, wine, milk, tomato paste) and a rich béchamel. The top layer is béchamel with Parmesan. It must rest 30 minutes after baking. One of the world's great baked dishes.
- Total
- 1 hr 30 min
- Serves
- 8
- Level
- Hard
Prep 35 min · Cook 55 min
Ingredients
Method
Ragù: cook soffritto (onion, carrot, celery, pancetta) 10 minutes. Add mince; brown well. Add wine; reduce. Add tomato paste and stock. Simmer covered 2–3 hours. Add milk last 30 minutes.
About 5 min
Béchamel: melt butter; whisk in flour; cook 2 minutes. Add warm milk gradually; whisk until smooth; season with nutmeg and salt.
About 27 min
Fresh pasta: knead into smooth dough; rest 30 min; roll to 1.5mm. Blanch sheets 30 seconds in salted water; lay flat on damp cloths.
About 27 min
Assemble in a baking dish: béchamel → pasta → ragù → béchamel → Parmesan. Repeat 4–5 layers. Top layer: béchamel + Parmesan + butter dots.
About 27 min
Bake at 180°C for 40 minutes until top is golden. Rest 30 minutes before cutting — essential for clean slices.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 28 g
- Carbs
- 44 g
- Fat
- 26 g
- Fibre
- 3 g
- Sugar
- 8 g
- Sodium
- 680 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.