Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lasagne Alla Bolognese Recipe
    Lost? Site Map

    Lasagne Alla Bolognese

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    3 hrs

    45 mins

    Diane C #2's Note:

    Recipe courtesy Gabriele Corcos and Debi Mazar. Notes: Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook. When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating. If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • butter, for the pan
    • 1.5 (9 ounce) boxes no-boil lasagna noodles
    • 3/4 cup grated parmesan cheese, plus more for serving
    • extra-virgin olive oil, for serving

    Bolognese Sauce

    Besciamella

    Directions:

    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      Butter the lasagne pan well and add a very thin layer of meat sauce.
    3. 3
      Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
    4. 4
      When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
    5. 5
      Bake for about 30 minutes.
    6. 6
      Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
    7. 7
      Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
    8. 8
      Bolognese Sauce:.
    9. 9
      Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
    10. 10
      Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
    11. 11
      Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
    12. 12
      Besciamella:.
    13. 13
      Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
    14. 14
      Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lasagne Alla Bolognese

    Serving Size: 1 (780 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 800.9
     
    Calories from Fat 479
    59%
    Total Fat 53.2 g
    81%
    Saturated Fat 22.7 g
    113%
    Cholesterol 181.5 mg
    60%
    Sodium 478.5 mg
    19%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 5.2 g
    20%
    Sugars 19.1 g
    76%
    Protein 44.2 g
    88%

    The following items or measurements are not included:

    no-boil lasagna noodles

    pancetta

    fresh flat-leaf parsley

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites