There’s something comforting about a bubbling pan of lasagna coming out of the oven. The layers of pasta, sauce, and cheese create a symphony of flavors that’s hard to resist.
Now, I know the purists might turn up their noses at this take on Lasagna Bolognese, but let me tell you—it’s incredibly delicious! So, whether you’re a fan of the original or open to a modern spin, this recipe will surely impress.
A Modern Take on a Classic Dish
Lasagna Bolognese, or Lasagne alla Bolognese as it’s known in Italy, is a dish that’s steeped in tradition. This hearty, savory dish is made with layers of flat pasta sheets, rich Bolognese sauce made with ground meat, and creamy bechamel. It’s a labor of love, often made for special occasions or family gatherings. If you’re looking for a lighter option after indulging in lasagna, you might want to try out the raffaello chia pudding recipe. This delightful dessert is a healthier alternative and perfect for those who have a sweet tooth but want to watch their waistline.
The classic version is made with a Bolognese ragu that’s simmered low and slow, featuring just a hint of tomato and lots of rich meats like beef and pancetta.
But over the years, I’ve come to appreciate a slightly different approach—a more robust tomato base and a variety of flavorful meats, including Italian sausage.
This modern twist doesn’t aim to replace the original but rather offers a new, equally satisfying version that’s perfect for a cozy family dinner or a special occasion.
Making the Bolognese Ragu
Before we get to assembling the lasagna, we need to talk about the Bolognese ragu. This is where all the flavor begins. A good ragu is slow-simmered, allowing all the ingredients to meld together into a rich, hearty sauce. Here’s how to make it:
Ingredients:
- 2 tablespoons olive oil
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 1 pound ground beef
- 1 pound Italian sausage (remove casing)
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes (I prefer using MUTTI)
- 1 cup white or red wine
- 2 cups beef broth
- Salt and pepper, to taste
Instructions:
- Prep the Vegetables and Meat
Start by finely chopping the carrot, celery, and onion. Traditionally, pancetta would also be added here, but feel free to omit it if you’re avoiding pork, as I did for this recipe. - Cook the Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped vegetables and sauté until they’ve softened but haven’t browned—about 5-10 minutes. This step is crucial as it builds the flavor base of your ragu. - Brown the Meat
Next, add the ground beef and Italian sausage to the pot. Cook until the meat is browned all over, breaking it up with a spoon as it cooks. - Add the Tomatoes and Wine
Stir in the tomato paste and cook for 2 minutes to let it caramelize slightly. Then, add the crushed tomatoes and simmer for another 3 minutes. Pour in the wine, and allow the sauce to simmer on low for about an hour. This slow cooking process is key to developing a deep, rich flavor. - Finish the Sauce
After the hour is up, add the beef broth and let it simmer for another 30 minutes. Season with salt and pepper to your taste, then continue simmering, uncovered, for a final 30 minutes to thicken the sauce. This will make your ragu rich and flavorful, the perfect base for our lasagna.
Assembling and Baking the Lasagna
Once your ragu is ready, it’s time to assemble the lasagna. Here’s how to build the perfect layers:
Ingredients:
- Fresh lasagna sheets (or dried if unavailable)
- Bolognese ragu (from the recipe above)
- Bechamel sauce (homemade or store-bought)
- 1 cup grated Parmesan cheese
How to Assemble:
- Prepare Your Oven and Baking Dish
Preheat your oven to 380°F (190°C). Choose a deep baking dish; I used a 15×24 ceramic dish that’s perfect for layering. - Start with the Ragu
Spread a thin layer of the Bolognese ragu on the bottom of the dish. This helps prevent the lasagna sheets from sticking. - Layer Up
Place a layer of lasagna sheets over the sauce. Spread a layer of ragu on top of the sheets, followed by a layer of bechamel sauce, then a sprinkle of Parmesan cheese. Repeat these layers three more times, ending with a final layer of bechamel and a generous sprinkle of Parmesan. - Bake
Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, uncover and bake for an additional 15 minutes, or until the cheese on top is nice and bubbly. This creates that irresistible, golden crust that we all love. - Rest and Serve
Once your lasagna is out of the oven, let it rest for about 15-20 minutes. This allows the layers to set, making it easier to cut and serve. Trust me, the wait is worth it!
Tips for the Perfect Lasagna
- Make the Ragu Ahead of Time: Because making lasagna from scratch can be time-consuming, I recommend preparing the Bolognese ragu a day ahead. This not only saves time but also allows the flavors to deepen overnight.
- Fresh vs. Dried Pasta Sheets: Fresh pasta sheets cook faster and have a softer texture. If you can’t find fresh pasta, dried sheets work fine—just add 10-15 minutes to your cooking time.
- No Need for Mozzarella: You might notice that this recipe doesn’t call for mozzarella cheese. Traditionally, mozzarella isn’t added to Lasagna Bolognese because the ragu is already so rich and flavorful. Trust me, you won’t miss it!
LASAGNA BOLOGNESE
Ingredients
For the Bolognese Ragu:
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 onion finely chopped
- 3 tablespoons olive oil
- 500 g ground beef
- 2 tablespoons tomato paste
- 400 g crushed tomatoes MUTTI brand preferred
- ½ cup white or red wine
- 1 cup beef broth
- Salt and pepper to taste
For the Lasagna Assembly:
- Fresh or dried lasagna sheets about 12 sheets
- 2 cups bechamel sauce
- 1 cup grated Parmesan cheese
Instructions
Prepare the Bolognese Ragu:
- Heat olive oil in a large pot over medium heat. Add the chopped carrot, celery, and onion, and sauté until softened but not browned, about 5-10 minutes.
- Add the ground beef and cook until browned.
- Stir in the tomato paste and cook over high heat for 2 minutes.
- Add the crushed tomatoes and simmer for about 3 minutes.
- Pour in the wine and let it simmer over low heat for 1 hour.
- Add the beef broth and simmer for an additional 30 minutes over low heat.
- Season with salt and pepper to taste, and let the sauce simmer uncovered for another 30 minutes.
Assemble and Bake the Lasagna:
- Preheat your oven to 200°C (400°F).
- In a deep 15×24 cm (6×9 inch) ceramic baking dish, start layering the lasagna. Begin with a layer of Bolognese sauce, followed by a layer of bechamel sauce and a sprinkle of Parmesan cheese. Place a layer of lasagna noodles on top. Repeat the process until you have four layers, ending with a generous layer of bechamel sauce and Parmesan on top.
- Cover the dish with foil and bake at 190°C (380°F) for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
- Let the Lasagna Bolognese rest for 15-20 minutes before slicing and serving.
Notes
- Making lasagna from scratch is time-consuming, so I recommend making the Bolognese sauce the day before.
- Traditional Lasagna Bolognese does not typically include mozzarella, and it’s not necessary due to the richness of the ragu.
- If you can’t find fresh pasta sheets, use dried pasta sheets but cook the lasagna for 10-15 minutes longer.
Why This Recipe Works Everytime
This modern twist on Lasagna Bolognese strikes the perfect balance between tradition and innovation. The robust tomato-based ragu pairs beautifully with the creamy bechamel sauce and Parmesan, creating layers of flavor that are both comforting and complex.
The variety of meats adds depth, while the wine and slow simmering enhance the richness of the sauce.
So, whether you’re a die-hard fan of the classic recipe or looking to try something new, this lasagna is sure to become a favorite. Enjoy a piece with a glass of red wine and good company—after all, that’s what Italian food is all about!
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