Lasagna Bolognese

Steps10

1. 1

   Step 1. Make 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.

2. 2

   Step 2. Prep the vegetables

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

3. 3

   Step 3. Brown 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.

4. 4

   Step 4. Cook the soffritto

   10 min

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

5. 5

   Step 5. Build the ragù

   2 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 pureeBay leaf
6. 6

   Step 6. Simmer the ragù

   1 h 30 min

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

   The longer it simmers, the better. Aim for 2-3 hours if you have time.
7. 7

   Step 7. Make the béchamel

   10 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.

8. 8

   Step 8. Assemble 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.

   Aim for 3-4 layers. Make sure the top is well covered with béchamel and cheese to prevent drying out.
9. 9

   Step 9. Bake

   50 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 10. Rest and serve

    10 min

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