Description
This Best Lasagne Bolognese recipe offers a rich and comforting Italian classic with a slow-cooked bolognese sauce combining ground beef, pork, and pancetta, layered with silky homemade pasta sheets and a creamy homemade béchamel sauce. The recipe is infused with fresh herbs, white wine, and lemon zest for an unforgettable depth of flavor that perfects any family meal or special occasion.
Ingredients
Scale
Bolognese Sauce
- 3 tbsp olive oil
- 500 g ground beef
- 500 g ground pork
- 200 g pancetta, chopped into small pieces
- 2 small brown onions, finely diced
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 6 garlic cloves, finely chopped
- 2 tbsp fresh rosemary, finely chopped (about 4 big sprigs)
- 2 tbsp fresh sage, finely chopped
- 2/3 cup tomato paste
- 3 cups white wine (Sauvignon Blanc recommended)
- 4 cups chicken stock
- 2 cups whole milk
- Salt and pepper, to taste
- 1.5 tbsp fresh lemon juice
Homemade Pasta Dough
- 450 g ’00’ flour
- 50 g semola rimacinata flour (can substitute with extra ’00’ flour up to 500 g)
- 280 g eggs (weighed without shells)
Béchamel Sauce
- 70 g butter
- 70 g plain flour
- 800 ml milk
- 100 g parmesan, finely grated or crumbled
- 1/4 – 1/2 tsp black pepper
- 1/2 tsp sea salt
Finishing
- 200 g parmesan, divided into two portions, finely grated or crumbled
- Zest of a lemon
Instructions
- Prepare the Bolognese Sauce: In a large heavy-bottomed pan, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Then add diced onions, carrots, celery, and garlic; sauté until softened and fragrant. Stir in fresh rosemary and sage. Add ground beef and pork, cooking until browned evenly. Stir in tomato paste and cook for a couple of minutes to deepen the flavor. Pour in the white wine, deglaze the pan and let it reduce by half. Add chicken stock and whole milk, season with salt and pepper, then simmer the mixture gently for at least 2 hours, stirring occasionally, allowing the flavors to meld and the sauce to thicken slowly. Finish with fresh lemon juice for brightness.
- Make the Pasta Dough: On a clean surface, combine the ’00’ flour and semola rimacinata flour. Create a well in the flour and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough thoroughly until smooth and elastic, about 10-15 minutes. Wrap in cling film and let rest at room temperature for 30 minutes to relax the gluten.
- Roll and Cut Pasta Sheets: Divide the rested dough into manageable portions. Using a pasta machine or rolling pin, roll the dough into thin sheets suitable for layering in the lasagne. Cut sheets to fit your baking dish and set aside on floured surfaces to prevent sticking.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in the plain flour and cook for 2-3 minutes to form a roux, ensuring it doesn’t brown. Gradually whisk in the milk, continuing to whisk to prevent lumps. Cook until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the parmesan cheese, black pepper, and sea salt. Keep warm.
- Assemble the Lasagne: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of béchamel on the bottom. Layer sheets of pasta over the béchamel, followed by a generous layer of the slow-cooked bolognese sauce, then more béchamel. Sprinkle with some grated parmesan and a little lemon zest. Repeat the layering process until all components are used, finishing with a layer of béchamel topped with the remaining parmesan and lemon zest for aroma.
- Bake the Lasagne: Cover the dish loosely with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil during the last 10 minutes of baking to allow the top to become golden and bubbling. Let the lasagne rest for 10-15 minutes before serving to set properly.
Notes
- This recipe features a slow-cooked bolognese that imparts rich depth and tenderness to the meat.
- Using homemade pasta sheets adds a silky texture balancing the hearty sauce.
- The béchamel sauce enriched with parmesan creates a creamy counterpoint enhancing flavor complexity.
- Fresh herbs and lemon zest brighten the dish and add aromatic layers.
- Allowing the lasagne to rest after baking ensures cleaner slices and better layering integrity.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
