1/1 Photo of Lasagna Bolognese (Lasagna Al Forno)
2 hrs 5 mins
1 hr 30 mins
Southern Lady's Note:
Even though my roots are from Western Europe, I feel my blood is full of Italian.....can't get enough! If you want to wow them, put the extra time into this recipe. Make ahead and refrigerate or freeze until ready to use. First is a Sugo di carne (tomato sauce), then a Balsamella sauce (Italian white sauce). Update 4/2010: Due to 2 comments I'm suggesting you use 3-4 T flour to thicken sauce but not too thick that it won't pour easily on top, if too thick, add a little milk a tablespoons at a time. Hope this helps!
My Private Note
Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 cup onion, finely diced
- 1/3 cup carrot, finely diced
- 1/4 cup celery, finely diced
- 1 garlic clove, diced (more if you like garlic)
- 1/4 cup dry white wine
- 2 1/2 cups tomatoes, pureed in a blender
- 1 pinch nutmeg
- 2 tablespoons milk or 2 tablespoons heavy cream
- 4 tablespoons butter
- 3 -4 tablespoons flour
- 2 1/4 cups milk
- 7 ounces parmigiano-reggiano cheese, freshly grated (divided)
- 1 pinch nutmeg
- 1TOMATO SAUCE.
- 2Place oil and butter in a saucepan, and turn the heat to medium.
- 3When the butter starts foaming, add the diced onion, carrot, celery, and garlic.
- 4Sauté and stir until the onion is soft and translucent.
- 5This is the time to add the ground meat if using.
- 6Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
- 7Add the wine, salt and pepper (to taste). Turn the heat to high, and let the wine evaporate. (Posting of 1/4 cup wine would not register correctly when entering recipe).
- 8Add the tomato, nutmeg, and milk (milk helps cut down on acidity). When the sauce starts boiling, turn the heat to low.
- 9Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
- 10WHITE SAUCE.
- 11Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
- 12Add the flour, stirring continuously until golden.
- 13Add the milk a little at a time. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
- 14Turn heat off. Add salt to taste, and stir in the 1 oz. grated parmigiano cheese and pinch of nutmeg.
- 16Begin cooking lasagna pasta in salted water as directed on package. Prepare al dente. To stop the cooking process, run cold water over drained pasta.
- 17While pasta is cooking, begin.
- 18PREHEAT oven to 350 degrees.
- 19Grease heavily a large 13x9 baking dish.
- 20Spread 2-3 Tbs. of tomato sauce over the bottom of the baking dish.
- 21Place one layer of pasta over sauce in dish.
- 22Spread with tomato sauce but not so thick you can't see pasta showing thru.
- 23Spread with Balsamella white sauce. Try to pour as evenly as possible but don't blend. Not all tomato sauce should be covered.
- 24Top with 2 ozs grated parmigiano reggiano cheese.
- 25Repeat two times.
- 26Top layer will be a beautiful marble of white sauce over the tomato sauce.
- 27Bake for about 25 – 30 minutes. Doneness is when you fork the lasagna, it will pull out easily from the pasta.
- 28Serve hot.
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Nutritional Facts for Lasagna Bolognese (Lasagna Al Forno)
Serving Size: 1 (140 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 286.3
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 11.6 g
- Cholesterol 48.7 mg
- Sodium 496.5 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 1.1 g
- Sugars 2.6 g
- Protein 11.6 g