No Products in the Cart
Lasagne alla Bolognese is an institution, typical for Sunday lunches. This rich and tasty dish originates from the Emilia region, specifically, from the city of Bologna. Lasagna, however, is known, appreciated, made, remade, tasted and shared not only throughout Italy, but also abroad as a symbolic Italian dish.
Homemade Bolognese Lasagna:
Preparation: 150 minutes - Cooking: 40 minutes
Difficulty: Easy - Portions: 4/6 persons - Cost: Low
Ingredients for Bolognese Lasagna
Ingredients for the Bolognese Sauce
How to prepare Lasagne alla Bolognese
To prepare lasagne alla Bolognese, start with the meat sauce.
Prepare the vegetable broth and ensure to keep it warm. Then take the pancetta bacon, cut it into strips first and then chop it well. Separately, finely chop the carrots, onions, celery and set aside.
In a saucepan, pour a drizzle of oil and add the pancetta bacon. Use a ladle to spread it well and let it brown for a few minutes. Then add the chopped vegetables and cook for 5-6 minutes. Finally, add the minced meat. Stir and raise the heat. Let the meat brown slowly; it must be well browned to seal the juices and be soft.
Deglaze with red wine and let it evaporate completely before adding the tomato puree. The Bolognese sauce must cook for 2 hours. When it starts boiling again, you can add some hot broth, one or two ladles, and let the sauce cook for another couple of hours at least.
Let it cook with the lid on, without covering the pan completely. Check and stir from time to time, add more broth when needed.
Put a pot of water on the stove and add salt to cook lasagna sheets. When it starts to boil, immerse one sheet at a time, wait 6 minutes and using a skimmer drain it.
Transfer it to a tray with a cloth and dab to remove excess water. Continue this way, placing the cooked sheets side by side, without overlapping them. As soon as the Bolognese sauce is ready, season with salt and pepper and proceed to the composition of the lasagna.
Take a large 12x8 inches lasagna pan and grease the bottom. Add a thin layer of béchamel and one layer of Bolognese sauce. Then place the first sheet, add a layer of béchamel and a layer of meat sauce. Add grated Parmesan cheese and place another sheet of pasta on top.
Add another layer of béchamel and one of meat sauce, add grated cheese and continue like this until you have 5 layers. After placing the last sheet, add the Bolognese sauce and make sure it completely covers the pasta sheet.
Sprinkle with grated cheese, add some tufts of butter and bake in a preheated static oven at 340°F for 40 minutes.
Keep the Bolognese sauce in the refrigerator, closed in an airtight container for a maximum of 2-3 days. It is also possible to freeze it.
With these portions of ingredients you will get 5 layers, by increasing the portions you can also make 8 layers.