Lasagna with Bolognese Sauce

Lasagna with 

Bolognese Sauce

Lasagna with Bolognese sauce is a classic Italian dish that consists of layers of flat pasta sheets, a rich and flavorful Bolognese sauce, creamy béchamel sauce, and cheese, typically baked in the oven until it's bubbling and golden brown. Here's a breakdown of the key components:

1. Lasagna Sheets: The base of the dish is made with sheets of lasagna pasta. These pasta sheets are typically boiled until they're partially cooked before being layered in the dish.

2. Bolognese Sauce: The Bolognese sauce, also known as ragù alla bolognese, is a hearty meat sauce originating from Bologna, Italy. It's typically made with ground meat (often a combination of beef and pork), onions, carrots, celery, tomatoes, and red wine. The sauce is simmered for an extended period to develop its rich and savory flavors.

3. Béchamel Sauce: Béchamel sauce, a classic French white sauce, is used in many lasagna recipes to add creaminess and moisture. It's made from butler, flour, and milk, and sometimes it's seasoned with a pinch of nutmeg.

4. Cheese: Cheese, often a combination of mozzarella and Parmesan, is layered between the pasta, Bolognese sauce, and béchamel sauce. It contributes to the lasagna's gooey, cheesy goodness.

The dish is typically assembled in layers, starting with a layer of Bolognese sauce, followed by pasta sheets, béchamel sauce, and cheese. This layering process is repeated until the dish is filled, with the final layer typically being a generous amount of cheese.

Once assembled, the lasagna is baked in the oven until it's fully cooked and the cheese on top is golden and bubbling. The result is a delicious and comforting Italian pasta dish known for its rich, meaty, and cheesy flavors. It's a popular choice for family dinners, special occasions, and gatherings.

Ingredients

For the Bolognese Sauce:

• 1 pound (450g) ground beef
• 1/2 pound (225g) ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine (optional)
• 1/2 cup whole milk
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Additional Ingredients:

• 12 lasagna pasta sheets
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Prepare the Bolognese Sauce:

• In a large skillet or saucepan, heat the olive oil over medium-high heat.
• Add the chopped onion, carrot, and celery. Sauté for about 5 minutes or until they begin to soften.
• Add the minced garlic and cook for an additional minute.
• Add the ground beef and ground pork. Cook until browned, breaking the meat into small pieces.
• Stir in the tomato paste and cook for a couple of minutes to develop flavor.
• Pour in the crushed tomatoes and red wine (if using). Reduce heat to low, cover, and let the sauce simmer for at least 1 hour, stirring occasionally.
• In the last 10 minutes of cooking, add the milk to the Bolognese sauce and stir. Season with salt and pepper to taste.

2. Prepare the Béchamel Sauce:

• In a separate saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously for about 2 minutes to create a roux.
• Gradually pour in the milk while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens.
• Add nutmeg, salt, and pepper to taste. Remove from heat.

3. Assemble the Lasagna:

• Preheat your oven to 375°F (190°C)
• Cook the lasagna pasta sheets according to the package instructions until al dente. Drain and set aside.
• In a 9×13-inch baking dish, spread a thin layer of Bolognese sauce on the bottom.
• Place a layer of lasagna sheets on top of the sauce.
• Spread a layer of Bolognese sauce, a layer of béchamel sauce, and a sprinkle of mozzarella and Parmesan cheeses on top.
• Repeat the layering until all the ingredients are used, finished with a layer of cheese on top

4. Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
• Remove the foil and bake for an additional 15-20 minutes or until the lasagna is bubbling and the cheese is golden brown.

5. Serve:

• Let the lasagna rest for about 10 minutes before serving.
• Garnish with fresh basil leaves if desired.
• Slice and serve your delicious Lasagna with Bolognese Sauce. Enjoy!