Classic Lasagna Bolognese

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Sure! Here’s a big, flavorful, story-rich recipe that combines history, formation, lovers of food, methods, and mouthwatering taste. Let’s go all in on something that truly gets even better the next day: Lasagna Bolognese.

đŸœïž Classic Lasagna Bolognese

A beloved Italian masterpiece that only gets better with time.

🧡 Introduction

Lasagna Bolognese is more than just a meal—it’s a ceremony of layers, each one telling a story of tradition, family, patience, and flavor. Originating in the heart of Emilia-Romagna, Italy, this dish brings together rich Bolognese sauce, creamy bĂ©chamel, and sheets of fresh pasta into something that lovers of comfort food dream about.

If you can resist eating it right away, the next-day magic happens: flavors meld, the sauce deepens, and the texture becomes even more divine. It’s love at second sight.

📜 History & Formation

The roots of lasagna date back to Ancient Greece and Rome, but the version we know today—Lasagna alla Bolognese—was born in Bologna. It’s a dish of the people, formed over centuries by Italian nonnas perfecting sauce, dough, and balance. Traditionally, no ricotta is used—bĂ©chamel is the key to creamy richness.

Over time, lasagna became a symbol of gatherings, holidays, and Sunday dinners, passed down in handwritten recipe cards smudged with sauce and memories.

💞 For the Lovers (of Lasagna)

This recipe is dedicated to:

  • The slow food lovers, who believe great things take time.
  • The layer lovers, who live for symmetry, sequence, and a little extra cheese.
  • The leftover loyalists, who know that second-day lasagna is a different, transcendent beast.
  • And the romantic chefs, who believe food is love made visible.

🍅 Ingredients (serves 8)

For the Bolognese Sauce (Make this first. Can be made a day ahead.)

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb (450 g) ground beef
  • 1/2 lb (225 g) ground pork
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 1 Âœ cups whole milk
  • 28 oz (800 g) canned San Marzano tomatoes, crushed
  • 1 bay leaf
  • Salt and pepper to taste
  • A pinch of nutmeg

For the BĂ©chamel Sauce

  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • Salt and white pepper
  • A pinch of nutmeg

For the Assembly

  • 1 lb (450 g) fresh or no-boil lasagna sheets
  • 2 cups grated Parmigiano-Reggiano
  • Butter for greasing

đŸ‘©â€đŸł Instructions

đŸ”„ Step 1: Make the Bolognese

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion, carrot, celery, and garlic. Sauté until soft, about 10 minutes.
  3. Add beef and pork; cook until browned.
  4. Stir in tomato paste, then deglaze with red wine. Let it reduce for 5 minutes.
  5. Add milk, crushed tomatoes, bay leaf, nutmeg, salt, and pepper.
  6. Simmer on low, uncovered, for 2 to 3 hours, stirring occasionally.
  7. Remove bay leaf. Let cool slightly.

đŸ„› Step 2: Make the BĂ©chamel

  1. Melt butter in a saucepan over medium heat.
  2. Add flour and whisk to form a roux; cook 2 minutes.
  3. Gradually whisk in warm milk.
  4. Stir continuously until thickened, about 8 minutes.
  5. Season with salt, white pepper, and nutmeg.

đŸ§± Step 3: Assemble the Lasagna

  1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Spoon a layer of Bolognese on the bottom.
  3. Add a layer of pasta sheets.
  4. Spread a thin layer of béchamel.
  5. Add another layer of Bolognese and sprinkle Parmigiano.
  6. Repeat layers until the top is covered with béchamel and cheese.
  7. Bake covered with foil for 25 minutes, then uncovered for another 20 until golden and bubbling.

⏳ Rest & Reward

Let the lasagna rest for 20–30 minutes before serving—this sets the layers. But the real reward? Let it cool completely, refrigerate overnight, and reheat it the next day. The flavors deepen, the texture tightens, and the result is nothing short of sublime.

💌 Conclusion

Lasagna Bolognese isn’t just food. It’s time layered with love. It’s the kind of meal you eat slowly, maybe with a glass of red wine, around a table full of stories. Whether you’re a first-time cook or a seasoned nonna-in-training, this lasagna will make lovers out of anyone who tastes it.

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