The Ultimate Italian Lasagna Recipe (Lasagne alla Bolognese) #lasagna #italianfood #bolognese #food

Italian style lasagna (lasagne Alla Bolognese)

Ingredients (Makes 8-10 servings)

For the Ragu (Bolognese):
1 tbsp Olive oil
1 Onion, finely chopped
1 Carrot, finely diced
1 Celery stick, finely diced
2 Garlic cloves, minced
1 kg / 2 lb Beef mince (ground beef)
1/4 cup Tomato paste
800g / 28 oz Crushed tomatoes (or canned passata)
1 cup Dry red wine (e.g., Pinot Noir)
3 Beef bouillon cubes (crumbled) or 2 cups beef stock
2 Bay leaves
1/2 tsp Each dried thyme and oregano
2 tsp Worcestershire sauce
1–2 tsp Sugar (optional, to taste)
Salt and black pepper

For the Béchamel (White Sauce):
100g / 7 tbsp Unsalted butter
1 cup Plain flour (all-purpose)
1 litre / 4 cups Milk (warm)
1 cup Parmesan cheese, grated
1/2 tsp Nutmeg, grated
Salt and white pepper
For Assembly:
300-400g Fresh lasagna sheets (or no-boil dried sheets)
250g / 2.5 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Instructions
1. Prepare the Ragu
Heat oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened (5 mins).
Add ground beef, breaking it up with a spoon, and cook until browned.
Stir in the tomato paste and cook for 1 minute.
Add the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes to reduce.
Add crushed tomatoes, stock/bouillon, herbs, Worcestershire sauce, and sugar.
Reduce heat to low, cover, and simmer for at least 1–2 hours (longer is better for flavor). If it becomes too thick, add a little water. Season with salt and pepper.
2. Make the Béchamel Sauce
Melt butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute (roux).
Gradually add the warm milk, whisking constantly to prevent lumps.
Continue cooking while stirring until the sauce thickens enough to coat the back of a spoon.
Remove from heat. Stir in the Parmesan, nutmeg, salt, and pepper.
3. Assemble the Lasagna
Preheat oven to 180°C / 350°F.
Layering order: Spread a small amount of ragu on the bottom of a 9×13 inch baking dish.
Pasta sheets
Ragu
Béchamel
Sprinkling of mozzarella
Repeat 3 or 4 times.
Top Layer: Finish with a final layer of pasta, the remaining béchamel, and the remaining mozzarella and Parmesan.
4. Bake and Serve
Cover with foil (tip: spray the foil with cooking oil to prevent cheese sticking).
Bake for 25 minutes. Remove foil and bake for another 15–20 minutes, or until the cheese is bubbling and golden brown.
Important: Let the lasagna rest for at least 15–30 minutes before cutting to ensure the layers hold their shape.