Lasagne alla Bolognese
Layers of pasta sheets, slow-cooked meat sauce, béchamel and Parmesan. It takes time, but most of it looks after itself, and it tastes even better the next day.
Method
Five steps · about 2 hours of simmeringStart the ragù
Fry the pancetta in the oil. Add the onion, carrot and celery and fry gently for about 10 minutes, until soft.
Simmer the ragù
Raise the heat and brown the mince well. Add the wine and let it reduce. Add the tomatoes, tomato purée and milk. Simmer gently under a lid for about 2 hours, stirring now and then, and add a splash of water if it gets dry. Season with salt.
Make the béchamel
Melt the butter and stir in the flour. Add the milk a little at a time, whisking all the while, and simmer for about 5 minutes until thickened. Season with salt and nutmeg.
Assemble
Heat the oven to 180 °C. Spread a little ragù in a baking dish. Build layers of pasta sheets, ragù, béchamel and Parmesan, and finish with béchamel and Parmesan.
Bake and rest
Bake in the middle of the oven for about 40 minutes, until golden and bubbling and the pasta is soft. Let it rest for 15 minutes before cutting.
Our tips
Do not rush the resting. A lasagne cut straight from the oven falls apart.
The ragù can be made a day ahead. It only gets better.
Check your lasagne sheets. Some need to be parboiled first, so follow the packet.
Grate the Parmesan yourself. It melts better and tastes more.
A lighter version
Fewer calories, same dishSkip the pancetta and fry the vegetables in the oil alone.
Use lean minced beef, about 5% fat.
Make the béchamel with 25 g of butter and semi-skimmed milk, 1.5%.
Use 50 g of Parmesan instead of 100 g.
With all the swaps, about 475 kcal per portion instead of about 650 kcal (estimate). The dish gets a little less rich.
- Energy
- about 650 kcal
- Protein
- about 35 g
- Fat
- about 34 g
- Carbohydrates
- about 49 g
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