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Bolognese lasagna

Bolognese lasagna

In a large (larger) pan put the oil, and after it is heated add the finely chopped vegetables (onion, carrot and garlic) and a little salt, mix until it gets a nice color. Put the minced meat on top and temper it and change it until it changes color.

After everything is well cooked, add the tomato juice, tomato paste, bay leaves and a little thyme, mix a little more and at the end add water, season with salt and pepper and let it boil for about 1 hour, stirring occasionally until it drops. all the water.

For assembly: In a pan greased with butter I put a little bolognese sauce, over I put a layer of lasagna sheets, a layer of bechamel sauce, another layer of bolognese sauce, over this layer I put a little grated cheese and parmesan, over we put another layer of lasagna sheets, bechamel sauce, bolognese sauce, the last layer we put lasagna sheets covered with bechamel sauce, and on top we put grated mozzarella, grated cheese and parmesan and bake for approx. 1 hour until it browns nicely on top (I kind of forgot about it).

After removing it, let it cool a bit, otherwise we risk spreading.

Good appetite!



Ingredients

  • 4 tablespoons unsalted butter (2 ounces 60g), plus more for greasing baking dish
  • 4 tablespoons all-purpose flour (1.25 ounces 35g)
  • 3 cups (700ml) whole milk
  • Kosher salt and freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 2 pounds (900g) fresh homemade plain egg or spinach pasta or store-bought fresh lasagna noodles, or 2 (450g) boxes dry lasagna noodles (see note)
  • Vegetable oil, for greasing pasta
  • 1 1/2 quarts (1.5L) warm ragù bolognese (choose either this classic slow-cooked version, this extra-rich oven-baked version, or this pressure-cooker version)
  • 3 ounces (85g) Parmigiano-Reggiano cheese

Cook The Lasagna Sheets: Trim the sheets of lasagna as needed so they fit into your lasagna dish.

Bring a pasta pot filled with heavily salted water to a boil over high heat. Prepare an ice bath by filling a bowl halfway with ice water. Also keep a rimmed baking sheet and some olive oil nearby.

Drop a few sheets of the pasta into the boiling water and let cook until they’re bright green, about 30 seconds to 1 minute. Using tongs or a spider, remove the pasta sheets and plunge it into the ice water bath. Remove each lasagna sheet, spread it out on a baking sheet and drizzle with olive oil. Repeat to cook all the lasagne.

You can do this up to one day ahead of time. Store the cooked lasagna refrigerated in an airtight container and let sit at room temperature a few minutes before proceeding.

Assemble The Lasagne: Heat the oven to 375 ° F and arrange a rack in the middle. Grease a baking dish or lasagna pan with room temperature butter. Have all the ingredients - the ragu, bechamel sauce, grated Parmigiano Reggiano and the cooked pasta nearby.

Spread 1 cup of the ragu and 1/3 cup of the bechamel on the bottom of the prepared pan and use a spatula to spread it in a thin layer. Place a couple sheets of the lasagna on top so the pan is covered edge to edge (you don’t need to overlap the pasta sheets). Spread 1 cup ragu, 1/3 cup bechamel, and also add in 1 cup of the cheese. Repeat so you make 6 layers.

Garnish the top of the lasagna with the last of the bechamel and the last of the cheese.

Bake The Lasagna: Cover the pan with foil and bake the lasagna for 30 minutes on the middle rack until the cheese is melted. Remove the foil and bake another 30 minutes until the lasagna is browned on the edges and the cheese on top is golden brown.

Rest The Lasagna: Remove the lasagna from the oven and let it rest for at least 15 minutes (and up to 1 hour) before serving.

Footnotes

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Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as a Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo !, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.