Authentic Italian Lasagna Bolognese
Indulge in the rich, comforting flavors of this Authentic Italian Lasagna Bolognese, lovingly crafted to highlight the best of Italian cuisine. With layers of homemade Sugo di Carne – a savory meat and tomato sauce – and creamy Balsamella, this lasagna is a perfect dish for family gatherings, special occasions, or a delightful weeknight dinner. This recipe is a labor of love, but the reward is immeasurable: a dish everyone will remember. Make it ahead of time and refrigerate or freeze for later enjoyment. Just imagine pulling a bubbling, golden-brown lasagna from the oven, its tantalizing aroma filling your kitchen, inviting your loved ones to the table. Bring a taste of Italy into your home with this unforgettable meal!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
extra virgin olive oil
3 tablespoons (none)
butter
7 tablespoons (3 for the sauce, 4 for the Balsamella) (none)
onion
1 cup, finely diced (diced)
carrot
1/3 cup, finely diced (diced)
celery
1/4 cup, finely diced (diced)
garlic
1 clove, diced (diced)
dry white wine
1/4 cup (none)
salt
to taste (none)
pepper
to taste (none)
pureed tomatoes
2 1/2 cups (pureed in a blender)
nutmeg
1 pinch (plus 1 pinch for Balsamella) (none)
milk
2 tablespoons (for sauce) + 2 1/4 cups (for Balsamella) (none)
flour
3-4 tablespoons (none)
parmigiano-reggiano cheese
7 ounces, freshly grated (divided) (grated)
Instructions
1
Prepare the Sugo di Carne: In a saucepan, heat the olive oil and butter over medium heat. Add the diced onion, carrot, celery, and garlic, sautéing until the onion is soft and translucent. If using ground meat, add it now, breaking it up into small pieces and cooking until browned. Deglaze the pan with dry white wine, season with salt and pepper, and allow the wine to evaporate.
2
Stir in the pureed tomatoes, a pinch of nutmeg, and milk. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally to let the flavors meld.
3
Prepare the Balsamella: In a separate saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in flour until golden brown. Gradually add the milk, stirring continuously, and return to the heat. Cook until the sauce thickens and comes to a boil. Season with salt and stir in 1 ounce of grated parmigiano-reggiano and a pinch of nutmeg.
4
Cook the Lasagna Pasta: Boil the lasagna noodles in salted water according to package instructions, cooking until al dente. Drain and rinse with cold water to stop the cooking process.
5
Assemble the Lasagna: Preheat your oven to 350°F (175°C) and grease a large 13x9 baking dish. Spread 2-3 tablespoons of the Sugo di Carne over the bottom of the dish. Layer the cooked lasagna pasta on top, followed by a layer of the tomato sauce and a layer of Balsamella sauce, leaving some tomato sauce visible. Sprinkle with 2 ounces of grated parmigiano-reggiano cheese. Repeat these layers twice more, ensuring the top layer presents a beautiful marble of Balsamella and tomato sauce.
6
Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake for 25-30 minutes, or until bubbly and golden on top. The lasagna is done when a fork can be easily pulled out from the sides. Allow to cool slightly before serving hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Lasagna Bolognese?
It is a traditional Italian dish featuring layers of homemade Sugo di Carne (meat and tomato sauce), creamy Balsamella sauce, and pasta, topped with Parmigiano-Reggiano cheese.
What are the main components of this lasagna?
The main components are the Sugo di Carne (meat sauce), the Balsamella (white sauce), and the lasagna pasta sheets.
How long does it take to simmer the Sugo di Carne?
The meat sauce should be covered and simmered on low heat for about 1 hour to allow the flavors to meld.
What type of wine is used in the sauce?
The recipe calls for dry white wine to deglaze the pan after browning the meat and vegetables.
What is Balsamella?
Balsamella is the Italian version of Béchamel sauce, a creamy white sauce made from butter, flour, and milk.
How do I make the Balsamella sauce?
Melt butter, whisk in flour until golden, then gradually add milk while stirring. Cook until thickened and season with salt, nutmeg, and parmigiano-reggiano.
What kind of cheese is used in this recipe?
This recipe specifically uses freshly grated Parmigiano-Reggiano cheese.
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna ahead of time and refrigerate or freeze it for later enjoyment.
Why is milk added to the meat sauce?
Milk is added to the Sugo di Carne to help tenderize the meat and create a richer, more balanced flavor profile.
How should the lasagna pasta be cooked?
The noodles should be boiled in salted water until al dente, then drained and rinsed with cold water to stop the cooking.
At what temperature should I bake the lasagna?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the lasagna need to bake?
It should bake for 25 to 30 minutes, or until it is bubbly and the top is golden-brown.
How many layers does this lasagna have?
The instructions recommend repeating the pasta and sauce layers twice more after the initial base, typically resulting in three main layers of pasta.
How do I know when the lasagna is finished baking?
The lasagna is done when it is bubbly and a fork can be easily pulled out from the sides.
Should I grease the baking dish?
Yes, you should grease a large 13x9 baking dish before starting the assembly process.
What size baking dish is required?
A large 13x9 inch baking dish is the recommended size for this recipe.
What vegetables are used in the soffritto?
The base of the sauce uses finely diced onion, carrot, and celery.
Can I freeze this lasagna?
Yes, the recipe description notes that this dish can be frozen for later enjoyment.
What is the first step in assembling the layers?
The assembly begins by spreading 2 to 3 tablespoons of the Sugo di Carne over the bottom of the greased baking dish.
What is the order of ingredients in each layer?
Each layer consists of lasagna pasta, followed by tomato sauce, Balsamella sauce, and a sprinkle of Parmigiano-Reggiano.
Is nutmeg used in this recipe?
Yes, a pinch of nutmeg is added to both the Sugo di Carne and the Balsamella sauce.
What should the top layer look like?
The top layer should present a beautiful marble effect created by the mixture of Balsamella and tomato sauce.
How long should I let the lasagna cool before serving?
You should allow the lasagna to cool slightly after removing it from the oven before serving it hot.
What type of oil is used for sautéing?
The recipe calls for extra virgin olive oil combined with butter for sautéing the vegetables.
What is Sugo di Carne?
Sugo di Carne is a traditional Italian savory meat and tomato sauce, similar to a Bolognese ragu.
How do I deglaze the pan?
After browning the meat and vegetables, add the dry white wine and allow it to evaporate to release the browned bits from the pan.
What preparation is needed for the tomatoes?
The tomatoes should be pureed in a blender before being added to the sauce.
How much cheese is used in total?
The recipe uses 7 ounces of freshly grated Parmigiano-Reggiano cheese, divided among the layers and the Balsamella.
Is garlic used in this recipe?
Yes, one diced clove of garlic is sautéed with the onion, carrot, and celery.
What makes this lasagna authentic?
It uses traditional Italian techniques like making a homemade Balsamella and a slow-simmered Sugo di Carne instead of just using ricotta cheese.