Classic Authentic Lasagne Bolognese Recipe (Lasagne Verdi)
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Authentic Lasagna Bolognese is a great classic of Italian cuisine, the first course of Sunday lunch par excellence, ideal to serve also at parties and dinners with friends. Belonging to the Emilian tradition, in particular that of the city of Bologna, lasagna is loved and known in all the regions of Italy and also abroad, so much so that it is considered a true gastronomic symbol of the country. The original recipe, registered with the Chamber of Commerce, of baked lasagna bolognese sees the alternating layers of fresh spinach pasta, ragù alla bolognese, béchamel and grated cheese in a pan, for a riot of flavors and consistencies that is truly difficult to resist.
Today we present you the authentic lasagna of the Emilian tradition, 5 layers of pure pleasure. If it's the first time you try to make this dish and you don't want to make a mistake or if you are simply looking for an infallible recipe, trust our instructions: we will guide you step by step in the preparation, also revealing small tricks and secrets that will allow you to avoid the most common mistakes due to inexperience.
What Are Authentic Lasagna Bolognese?
Lasagna Bolognese has deep roots in Italian culinary tradition, particularly in the region of Emilia-Romagna, where Bologna, the dish's birthplace, is located. Its origins can be traced back to the Middle Ages, with early versions appearing in ancient Roman texts, though these were more like layered pasta with meat sauces. The lasagna we know today took shape in Bologna, thanks to the rich, meaty ragù Bolognese sauce, traditionally made with a combination of ground meats, slowly cooked in tomatoes, wine, and milk. Layered between delicate sheets of pasta and creamy béchamel, Lasagna Bolognese became a beloved comfort food, symbolizing the hearty, rustic cuisine of the region. Over time, this dish spread across Italy and beyond, becoming a staple in Italian households and restaurants around the world.
Pro Tips for The Best Authentic Lasagna Bolognese
- Slow-cook the ragù for at least 2 hours to develop deep flavors.
- Use spinach-infused pasta sheets for authenticity and added flavor.
- Layer the lasagna with ragù, béchamel, and Parmesan, ensuring even distribution.
- Let the lasagna rest for 15 minutes before slicing for perfect portions.
Lasagne Vs. Lasagna Bolognese
Lasagna, in a general sense, refers to the dish of layered pasta with various fillings like meat, cheese, or vegetables. Lasagna Bolognese, specifically from the Bologna region of Italy, features a rich ragù Bolognese sauce made from a slow-cooked blend of meats, tomatoes, and wine, paired with a creamy béchamel sauce and Parmesan cheese, creating a distinctive, hearty version of the dish.
American Vs. Italian Bolognese
Italian Bolognese is a slow-cooked sauce made with a blend of ground meats (usually beef and pork), onions, carrots, celery, tomatoes, wine, and milk or cream, resulting in a thick, savory ragù. American Bolognese, on the other hand, often uses more tomatoes and sometimes garlic or herbs, making it more similar to a marinara with ground meat, and is typically less rich and complex in flavor.
Can I Use Normal Pasta for Lasagna Bolognese?
The original recipe for lasagna alla bolognese calls for spinach pasta, but you can also use the classic egg pasta or, when you don't have much time, buy ready-made pasta, either fresh or dry. If you use dry lasagna, make a slower béchamel and ragù, to allow the pasta to cook perfectly; alternatively, boil them like the fresh ones before assembling them.
Is Béchamel Necessary for Authentic Lasagna Bolognese?
Yes, béchamel sauce is a key ingredient in classic, authentic Lasagna Bolognese. It adds creaminess and balances the richness of the ragù Bolognese. The layers of béchamel, combined with the meat sauce and Parmesan, create the traditional texture and flavor that defines this classic Italian dish. Without it, the lasagna would lack its signature creamy element.
How Can I Make My Ragu Sauce Even Creamier?
For a creamier ragù, you can add a glass of milk during the last half hour of cooking or two teaspoons of sugar to tone down the acidity of the tomato. For a richer taste, we recommend always adding a portion of minced pork, sausage or bacon. In any case, it is important to use meat that is not too lean, such as minced pork and beef, or beef fillet: fairly fatty cuts of meat , ideal for the perfect success of the ragù.
What Can I Serve With Lasagna Bolognese?
Lasagna is a rich and substantial main dish, so much so that it is often considered a single dish. For Sunday lunch or a dinner with guests, however, it can be accompanied by a second course, which should be light and delicate, so as to balance the abundance of the main course. If you continue with the line of meat dishes, for example, you can opt for lemon scallops or pan-fried turkey bites. If you have prepared vegetarian or fish lasagna, instead, you can offer seafood second courses such as swordfish au gratin or pan-fried salmon . Vegetarian second courses are also ideal to serve after lasagna, as are finger foods, quick to make and perfect for getting to dessert without feeling too full.
Can I Make Lasagna Bolognese Ahead of Time?
Yes, Lasagna Bolognese can be made ahead of time. You can assemble it in advance, then refrigerate for up to a day before baking. This makes it a great dish for meal prep or entertaining, allowing you to save time while still serving a delicious meal.
Can I Freeze Lasagna Bolognese?
If you used fresh ingredients, you can also freeze the lasagna before or after cooking: it will last in the freezer for up to 2 months. If you decide to freeze it raw, we recommend defrosting it in the fridge overnight and then leaving it at room temperature for a few hours before baking.
How to Reheat Lasagna Bolognese
To reheat the lasagna without drying it out, just before serving it, turn on the oven to 374°F (190°C) in static mode, then leave it to heat up for 10 or 15 minutes, depending on the power of your oven and your tastes.
More Pasta Main Dishes for a Comforting Lunch
How to Store Authentic Lasagna Bolognese
Raw lasagna can be kept in the refrigerator for up to 24 hours before being baked, while cooked lasagna will keep well for a couple of days. In both cases, they must be closed in a special airtight container or well covered with cling film, to prevent them from drying out.
Ingredients
How to Make Authentic Lasagna Bolognese
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To make homemade lasagna alla bolognese, you usually start with the ragù, whose slow cooking requires more time than other preparations. We prepare it in the classic way, putting the soffritto, mixed minced meat (beef and pork) and tomato puree in the pot in that order and leaving it to cook for at least two hours. So start with the soffritto: in a large saucepan, heat a base of oil and butter, then add chopped onion, carrot and celery. Let everything wilt for a few minutes over medium heat, stirring occasionally.
To make homemade lasagna alla bolognese, you usually start with the ragù, whose slow cooking requires more time than other preparations. We prepare it in the classic way, putting the soffritto, mixed minced meat (beef and pork) and tomato puree in the pot in that order and leaving it to cook for at least two hours. So start with the soffritto: in a large saucepan, heat a base of oil and butter, then add chopped onion, carrot and celery. Let everything wilt for a few minutes over medium heat, stirring occasionally.
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As soon as the vegetables are wilted and slightly golden, add the minced meat, then raise the heat and brown for a few minutes.
As soon as the vegetables are wilted and slightly golden, add the minced meat, then raise the heat and brown for a few minutes.
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When the meat has changed color and the bottom is dry, blend with the white wine. Make sure you only add it when the meat is well browned, to seal in the juices and prevent it from drying out.
When the meat has changed color and the bottom is dry, blend with the white wine. Make sure you only add it when the meat is well browned, to seal in the juices and prevent it from drying out.
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Let the wine evaporate before adding the tomato puree. Season with salt and add a ladle of water, then cover with a lid and cook on low heat for about 2 hours, stirring occasionally. You can also extend the cooking time, as long as you add a couple of ladles of hot water, vegetable broth or meat broth if necessary.
Let the wine evaporate before adding the tomato puree. Season with salt and add a ladle of water, then cover with a lid and cook on low heat for about 2 hours, stirring occasionally. You can also extend the cooking time, as long as you add a couple of ladles of hot water, vegetable broth or meat broth if necessary.
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While the ragù is cooking, prepare the green pasta. Boil the spinach in a non-stick pan, with only the residual water from washing, for 5 minutes. Squeeze them well, transfer them to a tall jug and blend them until you obtain a thick and smooth puree. Pour the flour onto a work surface and make a well; add the spinach puree to the center
While the ragù is cooking, prepare the green pasta. Boil the spinach in a non-stick pan, with only the residual water from washing, for 5 minutes. Squeeze them well, transfer them to a tall jug and blend them until you obtain a thick and smooth puree. Pour the flour onto a work surface and make a well; add the spinach puree to the center
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Add the egg and mix everything with a fork, gradually incorporating the flour.
Add the egg and mix everything with a fork, gradually incorporating the flour.
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When the mixture begins to thicken, continue kneading with your hands until you obtain a smooth, soft and malleable dough. Then wrap it in cling film and let it rest for 30 minutes, so that it becomes more elastic and easier to roll out.
When the mixture begins to thicken, continue kneading with your hands until you obtain a smooth, soft and malleable dough. Then wrap it in cling film and let it rest for 30 minutes, so that it becomes more elastic and easier to roll out.
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In the meantime, prepare the béchamel. First, melt the butter in a saucepan, then remove from the heat and add the flour all at once.
In the meantime, prepare the béchamel. First, melt the butter in a saucepan, then remove from the heat and add the flour all at once.
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Mix vigorously with a whisk to eliminate any lumps, then gradually pour in the milk, stirring constantly. Return to medium heat, season with salt and nutmeg and cook for a few minutes, stirring often, until thickened. Once ready, set the béchamel aside.
Mix vigorously with a whisk to eliminate any lumps, then gradually pour in the milk, stirring constantly. Return to medium heat, season with salt and nutmeg and cook for a few minutes, stirring often, until thickened. Once ready, set the béchamel aside.
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At this point, take the egg pasta, divide it into several pieces and pass them through the fresh pasta machine, starting from a wider thickness and passing it again until you obtain very thin rectangular sheets.
At this point, take the egg pasta, divide it into several pieces and pass them through the fresh pasta machine, starting from a wider thickness and passing it again until you obtain very thin rectangular sheets.
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As they are ready, arrange the sheets on a lightly floured surface. Bring plenty of salted water with a drop of oil to the boil and cook 3-4 sheets at a time. Blanch them for 30-40 seconds, then drain them gently and transfer them to a bowl of cold water, so as to stop the cooking. Finally, lay them out on a tea towel, without overlapping them.
As they are ready, arrange the sheets on a lightly floured surface. Bring plenty of salted water with a drop of oil to the boil and cook 3-4 sheets at a time. Blanch them for 30-40 seconds, then drain them gently and transfer them to a bowl of cold water, so as to stop the cooking. Finally, lay them out on a tea towel, without overlapping them.
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Now that all the elements are ready, you can assemble the lasagna. To prevent the pasta from sticking to the bottom and sides of the pan, butter a 13 x 9 inches ceramic baking dish well, then make a first layer of pasta, slightly overlapping the sheets.
Now that all the elements are ready, you can assemble the lasagna. To prevent the pasta from sticking to the bottom and sides of the pan, butter a 13 x 9 inches ceramic baking dish well, then make a first layer of pasta, slightly overlapping the sheets.
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Then add the béchamel and the meat sauce, making sure to season the corners too. Finish with a generous handful of grated parmesan cheese.
Then add the béchamel and the meat sauce, making sure to season the corners too. Finish with a generous handful of grated parmesan cheese.
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Continue in this order, alternating pasta, béchamel, ragù and cheese, until you finish the ingredients; in total you should obtain 5-6 layers. Cover the last layer with béchamel, ragù and plenty of cheese. To prevent it from drying out, you can cover the pan with aluminum foil or add an additional layer of pasta, which you will leave without seasoning. Cook the lasagna in a fan oven, at 356°F (180°C), for about 40 minutes, placing them on the middle rack. After 30 minutes, remove the aluminum foil and continue cooking, activating the grill mode during the last few minutes to create a crispy crust.
Continue in this order, alternating pasta, béchamel, ragù and cheese, until you finish the ingredients; in total you should obtain 5-6 layers. Cover the last layer with béchamel, ragù and plenty of cheese. To prevent it from drying out, you can cover the pan with aluminum foil or add an additional layer of pasta, which you will leave without seasoning. Cook the lasagna in a fan oven, at 356°F (180°C), for about 40 minutes, placing them on the middle rack. After 30 minutes, remove the aluminum foil and continue cooking, activating the grill mode during the last few minutes to create a crispy crust.
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The Lasagna Bolognese is ready, but to get perfect slices you will have to let them settle out of the oven for at least 15 minutes; only then can you cut them and serve them. Enjoy!
The Lasagna Bolognese is ready, but to get perfect slices you will have to let them settle out of the oven for at least 15 minutes; only then can you cut them and serve them. Enjoy!
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