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Lasagna Bolognese

Lasagna Bolognese

Preparation of Bolognese Sauce:

Mix the onion, carrot and garlic cloves together with the salt, pepper and spices, pour 20 ml of olive oil in a saucepan and heat the vegetable mixture together with the beef until soft (2-3 minutes). Add the tomatoes and water and simmer for 60 minutes, stirring occasionally, the composition should be like a sauce.

How to prepare Bechamel Sauce:

Melt the butter in a double-bottomed saucepan, add the flour and mix continuously, gradually add the milk, salt and nutmeg, letting it boil for 20 minutes. Keep the sauce warm (be careful not to catch the crust).

Lasagna preparation:

In a rectangular, heat-resistant dish, place the lasagna sheets, bechamel sauce, parmesan and bolognese sauce in layers. Repeat the process to obtain 4 layers and the last layer to be made of lasagna sheet, bechamel sauce, parmesan and mozzarella.

Put everything in the oven for 30 minutes (until the mozzarella is au gratin).

Recipe Fulvio Balboni: Lasagna Bolognese

Fulvio Balboni has been living in Romania since 1998, but he has not forgotten the kitchen he grew up with. He cooked for the three jurors a Bolognese lasagna, which was rewarded with a passport to the next stage of the show.

Put the celery, carrot and finely chopped onion in a saucepan. Add oil and put on the fire. When the composition has taken on color, add the minced meat, and after approx. 40 minutes to add the tomato juice and leave on the fire for another 40 minutes.

Meanwhile, put milk on the fire together with 3 tablespoons of flour and a little nutmeg and bring to the boil. When the milk has set, remove from the heat and add a little butter.

In a pan put a layer of bechamel sauce and Bolognese meat sauce, a little Parmesan and cover with a layer of lasagna with spinach, then another layer of béchamel, Bolognese sauce, Parmesan until we get 4 layers.

Put what is left of béchamel and parmesan on top and bake for 25/30 minutes. Remove from the oven and serve after 10 minutes.

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250g fresh lasagna sheets

200g cheese / mozzarella for cooking

ingredients S.O.S ragu:

1/2 - 1 teaspoon salt (to taste)

Ingredient S.O.S bechamel:

tread of thing:

(1) We prepare the ragu bolognese sauce in the first step. Finely chop the onion and sauté it in 2 tablespoons of oil for 2-3 minutes until it starts to soften. Add the diced carrot and sauté for another 2 minutes. Add the meat and cook over low heat until it is no longer pink, somewhere between 5-10 minutes.

(2) Add the wine and simmer for about 10 minutes until the alcohol evaporates and the liquid is reduced. Then add the spices and diced tomatoes (fresh or canned, depending on what you have on hand). Homogenize everything and leave the sauce on low heat with a lid, stirring constantly, for 35-40 minutes, until the sauce becomes consistent and is no longer very liquid.

(3) We prepare the bechamel sauce. Melt the butter and mix with the flour. Incorporate the milk and salt and cook over medium heat until the sauce begins to bind and reaches the consistency of a drinking yogurt.

(4) Put the cheese on the grater and grease a bowl with a teaspoon of butter. I used a 20cm x 20cm square bowl, but you can use any shape you have available.

(5) Assemble the lasagna and start by putting a layer of lasagna sheets. Over the sheets we put a layer of ragu sauce, a layer of bechamel sauce and a layer of cheese. We repeat the whole process until we finish all the ingredients and try to distribute them evenly between layers.

The final layer will consist of a layer of lasagna sheets, bechamel sauce and lots of cheese.

Ingredient: a box of sheets for lasagna (preferred), 200 g parmesan for bolognese sauce: 1kg minced meat mixture (pork with beef), 200 g butter, two onions, 2 carrots, a celery, 3 peppers, 5 cloves garlic, 250 g ham, two tablespoons paprika, a tablespoon pepper, salt, a tablespoon spice for minced meat, 250 g tomato paste, 100 g cream, 500 ml water for bechamel sauce: 100 g butter, 150 g flour, 1 liter of milk, salt, a tablespoon of cream, two eggs

Preparation: is made bolognese sauce: cut the ham into cubes. Clean the puppies of garlic and they are given on the small grater. Put the minced meat in a large bowl, season with paprika, with the mixture of spices for minced meat, salt and pepper, then mix the meat well. Carrots and celery are put on the large grater. Peel a squash, grate it and cut it into cubes. Finely chop the onion. Put the butter in a larger saucepan, add the onion and fry until it becomes glassy. After it has hardened, add the grated carrot and celery, mix and let it harden for 5 minutes, until it changes color slightly. Then add the grated garlic, diced pepper, mix and leave to harden for another 5 minutes. Add diced ham and simmer for another 5 minutes. Add the minced meat, mix and let it harden until it changes color, mixing with a wooden spoon. Then add over the meat the tomato paste, water and mix. Bring to the boil until the meat is soft and the sauce is reduced.

Bechamel sauce. Melt the butter in a saucepan. Add the flour and mix until lightly browned. Put the milk and mix vigorously. Then add a tablespoon of cream, salt and leave on the fire until it begins to thicken. Grease a glass bowl with butter. Put the first layer of lasagna sheets. A layer of bolognese sauce is spread over the sheets, followed by a layer of bechamel sauce, after which Parmesan cheese is sprinkled on the entire surface. On top add the two well beaten eggs and sprinkle with Parmesan. Put the lasagna with bolognese sauce in the preheated oven until browned, about 35-40 minutes.

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I made the bolognese and it was amazing, yet I feel that this recipe does not do it justice. Not enough bechamel sauce to keep the lasagne from drying out in the oven. My advice would be to make the bolognese and serve it over rigatoni.

I have made htis lasagna many times and although it is time consuming, itâ & # x20AC; & # x2122; s fabulous, and I always double the recipe and freeze one. I also use no-boil noodles and an equal mix of ground pork and beef. The béchamel is the secret sauce and I make it with: 4 cups milk, 6 T. butter and 4.5 .T flour. People always ask for the recipe. I first had this lasagna at the home of an Italian friend of mine. This is the real deal.

Marcella Hazan gets 4 forks. I & # x27ll make her version of this recipe in a heartbeat. This ragtag and incomplete description of Marcella & # x27s lasagna sauces gets 1 fork and I will not use it in the future. Generally, I trust Epicurious recipes. My husband sent me this one this morning. I quickly read over the ingredients and cook time for the sauce and I went to the store to pick up the things I didn & # x27t have. (We live in a rural area so it takes 30 minutes to get to the store and 30 back). Unfortunately, I did not realize that, in addition to the bolognese sauce, there was a reference to béchamel sauce. The list of ingredients did not include those needed for béchamel and the description of how to make the béchamel did not include the amounts of butter, flour and milk to be used. It also, did not include Hazanâ & # x20AC; & # x2122; s recommendations for assembly of the lasagna. Then, it occurred to me that I have a Kindle copy of Marcella Hazanâ & # x20AC; & # x2122; s Essentials of Italian Cooking. The cookbook did contain the bolognese sauce recipe referenced in the posting and, fortunately, also included the complete text of the béchamel recipe. (Unfortunately, I didn’t have another 2 cups of milk for the béchamel, so I used half & half which made for a very rich sauce - but which I & # x27ll miss in my morning coffee). I then reviewed some lasagna recipes to see how many layers of noodles Hazan recommends. Finally, I was done. Only an hour and a half later than intended. Next time, I & # x27ll just stick with Marcella. Again, my & quotno & quot regarding will I make this recipe again, refers to this version of the recipe - not to Marcella Hazanâ & # x20AC; & # x2122; s.

Delicious recipe for Lasagna bolognese

If you don't know what else to prepare good for your loved ones, and pasta is among the favorite dishes, then take the time to cook this Lasagna bolognese recipe. Although the best lasagna is eaten in the Emilia-Romanga region, you can prepare it at home in less than three hours.

Lasagna is a rectangular pasta specialty that has a sauce made from beef and pork, tomato sauce and vegetables. So, get the recipe book and get to work as soon as possible!

Necessary ingredients:

  • 500 g fresh lasagna sheets
  • 800 g minced meat (beef and pork)
  • 2 onions
  • 1 carrot
  • 2 tablespoons olive oil
  • A few basil leaves
  • 400 ml of tomato juice
  • 100 ml of red wine
  • salt
  • pepper
  • 150 g parmesan race.

For Bechamel sauce you need:

  • 50 g butter
  • 50 g flour
  • 500 ml of milk
  • salt
  • white pepper
  • ground nutmeg, optional
  • butter, for greased.


  1. Up to two days ahead
    1. Make the Bolognese sauce
      Pulse onion, carrot, and celery in a food processor until finely chopped.
    2. Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25 & # 821130 minutes season with salt and pepper.
    3. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8 & # 821110 minutes. Add tomatoes and 2 cups broth bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2 & # 82113 hours.
    4. Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
    1. Make the fresh pasta dough
      Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic let sit until dough holds an indentation when pressed, 1 & # 82112 hours.
    2. Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.
    3. Make the noodles
      Set pasta maker to thickest setting dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine) pass through rollers. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16 & quot thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8 & quot-long noodles.
    4. If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap chill.
    5. Make the béchamel
      Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8 & # 821110 minutes add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface let cool slightly. Chill if not using right away.
    1. Reheat the sauces
      Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
    2. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).
    3. Cook the noodles
      Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water to cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).
    4. Assemble the lasagna
      Preheat oven to 350 ° F. Coat a 13x9 & quot baking dish with butter.
    5. Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50 & # 821160 minutes. Let the lasagna sit for 45 minutes before serving.
    6. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.


    This recipe was featured by FeedFeed for their selected recipes of Christmas Eve 2015

    This is an authentic Lasagna Bolognese recipe from a lively historic city in Italy called Bologna. Bologna is famous for its great wine and delicious food. The Italian food in these parts is rich with different meats and cheeses as well as butter and cream due to some French influence. My friend Gissou got this recipe from her friend’s grandmother while attending med school at Bologna University, which by the way is the oldest university in Europe.

    Years ago Gissou made this lasagna for me and my family and we were in love! That was absolutely the best Lasagna we ever had, so I was very happy when she graciously shared her wonderful recipe with me and I have been making it for my family and friends ever since.

    This recipe for Lasagna Bolognese is for the cooks who want to make special meals and pride themselves in the fact that they love authentic recipes and have the patience that it takes to make them. They do so with a smile and get a feeling of satisfaction and triumph when everyone at the dinner table takes that first bite of the food and all they hear is mmmm! Yes, this is the kind of a lasagna that requires patience and after one bite you will know it was worth all the work!

    So you might ask why the patience? Because this recipe starts with the original Bolognese Ragu meat sauce, no relations to the jar variety! The original Ragu is a thick red sauce made by cooking together ground beef, pork and turkey along with finely chopped onions, carrots and celery cooked with garlic, tomatoes, wine, bacon and butter. The Ragu Sauce has many ingredients and takes several hours to simmer, so please read the recipe and get all the ingredients ready before starting to make this amazing sauce. The Ragu Sauce is layered between flat oven-ready lasagna noodles that require no prior boiling, along with Béchamel sauce (white sauce) and two kinds of cheeses. Then it is baked! See those layers? Yummm!

    Being a true Persian, Gissou adds her own touch to this recipe with some Persian Advieh (Rice Spice) and some saffron, which I love and use also however if you wish you may leave these two spices out.

    You may get the instructions for oven-baked bacon here. I used whole peeled tomatoes and processed them in my food processor, but sometimes I use tomato puree and that works fine too. The Oven-Ready Lasagna noodles by Barilla work perfectly in this recipe. You will need 18 pieces of this flat pasta. I also recommend using a good quality red wine that you enjoy drinking. The original recipe calls for grated Parmigiano-Reggiano cheese, but I have used grated Parmesan cheese instead with a fraction of the cost and works perfectly.

    The veggies are chopped fine in the food processor, sauteed until aromatic and then mixed with the 3 meats

    The meat is browned with the vegetables. Wine, tomato paste, milk, spices and tomato puree are added. The Ragu Sauce is simmered on low heat with partially covered lid for 1 1/2 hours. Then the oven-baked bacon is chopped and added to the sauce and simmered for another 1 1/2 hours

    When the Ragu Sauce reaches a thick spaghetti sauce consistency, make the roux in a medium nonstick saucepan. Roux is a combination of butter and flour sauteed until mildly tan and aromatic

    Whisk in the warm milk, seasoning and salt and keep whisking until thickened. Now you have the basic white sauce, or Bechamel Sauce.

    So the order of the layers are: Red sauce & # 8211 noodles (they are used right out of the box) & # 8211 red sauce & # 8211 white sauce & # 8211 grated Parmesan cheese & # 8211 slices of Mozzarella cheese & # 8211 noodles & # 8211 red sauce & # 8211 white sauce & # 8230 & # 8230 You know the rest .. This picture is the noodles, topped with red sauce, then topped with clumps of white sauce the white sauce is going to be thick.

    Use the back of a rubber spatula to spread the white Bechamel sauce as evenly as you can over the red sauce. Top this layer with grated Parmesan cheese.

    Top the grated Parmesan cheese layer with slices of Mozzarella cheese. Repeat this layering 2 more times so the very top layer is the Mozzarella slices. Make sure there are no exposed noodles when you are done with all the layers, including the edges. The exposed noodles will not cook and will get very hard, since they need the moisture from the sauces to cook during the baking process. Cover the pan with aluminum foil, poke some holes with a fork on top. Place the covered pan on a baking sheet and bake on the center rack of a preheated 350 F oven until the cheese is light golden and the sauce is bubbling.

    Slice Lasagna Bolognese into 12 to 15 squares and serve with extra grated Parmesan cheese, a slice of garlic bread and a salad and Enjoy!

    Bolognese sauce for pasta and lasagna (ragu bolognese)

    The less free time you have, the more you need quick ideas and recipes and more semi-prepared & # 8211 of course healthy, preferably home-made & # 8211 to take advantage of on really busy days. A blognese sauce is exactly the kind of semi-preparation I'm telling you about.

    It's true that it may take a long time to prepare, but it's a time when we just keep an eye on it so that it doesn't drop too much and stir in the pan from time to time. Otherwise, we can take care of everything else in 2-3 hours while the sauce boils over low heat. In the end, we have a delicious sauce for pasta, lasagna, even for moussaka. We can make a larger quantity and we can keep it in the fridge even for a week, we can freeze it or we can put it in sterilized jars which we then keep in the pantry like any homemade can.

    The bolognese sauce, as its name suggests, has Italian origins, because only from there do we get the best and fastest dishes. I mean, of course, pasta and pizza. Specifically, the Bolognese sauce comes from the city of Bologna, and the recipe, documented, is over 120 years old.

    What diets is this Spaghetti Bolognese Lasagne suitable for?

    This Spaghetti Bolognese Lasagne recipe can be made gluten free and vegetarian as long as you swap out the following ingredients for gluten free or vegetarian versions

    If you’re cooking for a gluten free diet, opt for Henderson’s Relish instead of standard Worcestershire sauce.

    Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.