Lasagna Bolognese

Method

1. 01
   Step 1Make lasagna sheets

   Combine 700 g flour, 7 eggs, and a pinch of salt. Knead into a smooth dough, roll out thin, and cut into lasagna sheets. Set aside.

   All-purpose flourEggSalt
2. 02
   Step 2Prep the vegetables

   Finely chop 2 yellow onions, 2 large carrots, and 4 stalks celery.

   OnionCarrotCelery
3. 03
   Step 3Brown the beef

   Heat 2 tbsp olive oil in a large heavy-bottomed pot. Add 1 kg ground beef and brown it, breaking it up as it cooks.

   Olive oilGround beef
4. 04
   Step 4Cook the soffritto10 min

   Add the chopped onions, carrots, and celery to the pot. Cook until softened, about 10 minutes.

   OnionCarrotCelery
5. 05
   Step 5Build the ragù2 min

   Stir in 4 tbsp tomato paste and cook for 2 minutes. Add 800 g tomato passata, 2 cups beef stock, 1/2 cup milk, 2 bay leaves, and 1 parmesan rind. Season with salt and black pepper.

   Tomato pasteTomato pureeBeef stockMilkBay leafParmesanSaltBlack pepper
6. 06
   Step 6Simmer the ragù1h 30m

   Reduce heat to low and simmer the ragù for at least 1.5 hours, stirring occasionally, until thick and rich.

   Note

   The longer it simmers, the better. Aim for 2-3 hours if you have time.

7. 07
   Step 7Make the béchamel10 min

   In a separate saucepan, melt 70 g butter over medium heat. Whisk in 70 g flour and cook for 1-2 minutes to form a roux. Gradually whisk in 1 l milk, stirring constantly to avoid lumps. Season with salt, pepper, and nutmeg. Simmer until thickened, about 10 minutes.

   ButterAll-purpose flour70 g of 770 gMilkSaltBlack pepperNutmeg
8. 08
   Step 8Assemble the lasagna

   Preheat oven to 180°C (350°F). In a deep baking dish, spread a thin layer of ragù. Layer lasagna sheets, ragù, béchamel, and grated parmesan. Repeat layers, ending with béchamel and a generous topping of parmesan.

   Note

   Aim for 3-4 layers. Make sure the top is well covered with béchamel and cheese to prevent drying out.

   Parmesan
9. 09
   Step 9Bake50 min

   Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until golden and bubbling.

10. 10
    Step 10Rest and serve10 min

    Let the lasagna rest for 10 minutes before slicing. Serve hot.