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Italian Lasagna Bolognese

Name: Italian Lasagna Bolognese
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 servings
Cuisine: Italian
Ingredients: For Bolognese: 500g ground beef, 200g ground pork, 1 onion, 2 carrots, 2 celery stalks, 400g crushed tomatoes, 150ml red wine, 150ml whole milk; For Béchamel: 60g butter, 60g flour, 600ml whole milk, pinch nutmeg; 12 fresh or dried lasagna sheets; 150g Parmigiano-Reggiano, grated; 200g fresh mozzarella

The authentic Italian lasagna — layers of hand-rolled pasta, slow-cooked Bolognese ragù, silky béchamel, and aged Parmigiano-Reggiano. This is the real thing, not the American shortcut version.

Total Time

180 min

Servings

Cuisine

Italian

Rating

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Prep Time

60 min

Cook Time

120 min

Total Time

180 min

Ingredients

Servings:

For Bolognese: 500g ground beef, 200g ground pork, 1 onion, 2 carrots, 2 celery stalks, 400g crushed tomatoes, 150ml red wine, 150ml whole milk
For Béchamel: 60g butter, 60g flour, 600ml whole milk, pinch nutmeg
12 fresh or dried lasagna sheets
150g Parmigiano-Reggiano, grated
200g fresh mozzarella

Instructions

1
Make Bolognese: Sauté vegetables until soft. Add meat and brown. Add wine and reduce. Add tomatoes and milk. Simmer 2 hours until thick and rich.
2
Make Béchamel: Melt butter, whisk in flour, cook 2 minutes. Gradually whisk in milk until smooth. Season with nutmeg and salt.
3
Cook lasagna sheets until al dente. Preheat oven to 180°C (350°F).
4
Layer: béchamel, pasta, Bolognese, Parmigiano. Repeat 4-5 times. Finish with béchamel and mozzarella.
5
Bake 45 minutes until bubbling and golden. Rest 15 minutes before cutting.
6
Serve with a green salad and Chianti.