Lasagna Bolognese
Lasagna Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 medium onion, finely diced
- 1 1/2 pounds ground beef
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 cups beef bone broth, such as Kettle & Fire Classic Beef Bone Broth
- 1 Parmesan rind, piece, about 2 inches long
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
For the Fresh Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
For Assembly
- 1 1/2 cups Parmesan cheese, freshly grated, divided
- 1 pound low-moisture, part-skim mozzarella cheese, shredded
- as needed unsalted butter, for greasing pan
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped pancetta and cook until crispy and the fat has rendered, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the diced carrot, celery, and onion (soffritto) to the pot. Sauté over medium heat until softened and translucent, about 8-10 minutes. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned, about 10-12 minutes. Drain any excess fat.
⏱️ 22 min
- 3
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes. Stir in the tomato paste, beef bone broth, Parmesan rind, salt, and black pepper. Return the crispy pancetta to the pot.
⏱️ 10 min
- 4
Reduce heat to low, cover, and simmer the Bolognese sauce for at least 1 1/2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor. Remove the Parmesan rind before assembling the lasagna.
⏱️ 90 min
- 5
Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 3 min
- 6
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat and stir in the freshly grated nutmeg, salt, and white pepper. Cover to prevent a skin from forming.
⏱️ 10 min
- 7
Prepare the Fresh Pasta Dough: On a clean wooden surface or in a large bowl, mound the 2 cups of all-purpose flour. Create a well in the center of the flour. Crack the large eggs into the well and add the 1/2 teaspoon of salt.
⏱️ 5 min
- 8
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner rim of the well. Continue until a shaggy dough forms. Use your hands to bring the dough together, kneading for 8-10 minutes until it is smooth and elastic. If too sticky, add a tiny bit more flour; if too dry, a few drops of water.
⏱️ 15 min
- 9
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min
- 10
Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into thin sheets (about 1/16 inch thick) using a rolling pin or a pasta machine. Cut the sheets to fit your 9x13 inch baking dish. Set aside on a lightly floured surface.
⏱️ 20 min
- 11
Assemble the Lasagna: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with unsalted butter.
⏱️ 5 min•🌡️ 375
- 12
Spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. Place a layer of fresh pasta sheets over the sauce. Top the pasta with a layer of Bolognese, then a layer of béchamel sauce, a sprinkle of shredded mozzarella, and a sprinkle of Parmesan cheese.
⏱️ 10 min
- 13
Repeat the layering process: pasta, Bolognese, béchamel, mozzarella, Parmesan. Continue until all ingredients are used, ending with a generous layer of béchamel, mozzarella, and the remaining Parmesan cheese on top.
⏱️ 10 min
- 14
Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you may want to tent it slightly to prevent cheese from sticking). Bake for 30 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly.
⏱️ 50 min•🌡️ 375
- 15
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut and preventing it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 medium onion, finely diced
- 1 1/2 pounds ground beef
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 cups beef bone broth, such as Kettle & Fire Classic Beef Bone Broth
- 1 Parmesan rind, piece, about 2 inches long
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
For the Fresh Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
For Assembly
- 1 1/2 cups Parmesan cheese, freshly grated, divided
- 1 pound low-moisture, part-skim mozzarella cheese, shredded
- as needed unsalted butter, for greasing pan
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped pancetta and cook until crispy and the fat has rendered, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the diced carrot, celery, and onion (soffritto) to the pot. Sauté over medium heat until softened and translucent, about 8-10 minutes. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned, about 10-12 minutes. Drain any excess fat.
⏱️ 22 min - 3
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes. Stir in the tomato paste, beef bone broth, Parmesan rind, salt, and black pepper. Return the crispy pancetta to the pot.
⏱️ 10 min - 4
Reduce heat to low, cover, and simmer the Bolognese sauce for at least 1 1/2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor. Remove the Parmesan rind before assembling the lasagna.
⏱️ 90 min - 5
Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 3 min - 6
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat and stir in the freshly grated nutmeg, salt, and white pepper. Cover to prevent a skin from forming.
⏱️ 10 min - 7
Prepare the Fresh Pasta Dough: On a clean wooden surface or in a large bowl, mound the 2 cups of all-purpose flour. Create a well in the center of the flour. Crack the large eggs into the well and add the 1/2 teaspoon of salt.
⏱️ 5 min - 8
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner rim of the well. Continue until a shaggy dough forms. Use your hands to bring the dough together, kneading for 8-10 minutes until it is smooth and elastic. If too sticky, add a tiny bit more flour; if too dry, a few drops of water.
⏱️ 15 min - 9
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 10
Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into thin sheets (about 1/16 inch thick) using a rolling pin or a pasta machine. Cut the sheets to fit your 9x13 inch baking dish. Set aside on a lightly floured surface.
⏱️ 20 min - 11
Assemble the Lasagna: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with unsalted butter.
⏱️ 5 min•🌡️ 375 - 12
Spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. Place a layer of fresh pasta sheets over the sauce. Top the pasta with a layer of Bolognese, then a layer of béchamel sauce, a sprinkle of shredded mozzarella, and a sprinkle of Parmesan cheese.
⏱️ 10 min - 13
Repeat the layering process: pasta, Bolognese, béchamel, mozzarella, Parmesan. Continue until all ingredients are used, ending with a generous layer of béchamel, mozzarella, and the remaining Parmesan cheese on top.
⏱️ 10 min - 14
Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you may want to tent it slightly to prevent cheese from sticking). Bake for 30 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly.
⏱️ 50 min•🌡️ 375 - 15
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut and preventing it from falling apart.
⏱️ 15 min