This is the best lasagne recipe I have ever had. It’s from one of my favorite cookbooks, Molto Italiano by my cooking idol, Mario Batali. I <3 Mario!!!! The Bolognese is amazing. I always make a double batch of the Bolognese, serve it with Papperdelle noodles and then freeze the rest for Lasagne. Must have a great glass of Chianti with it!
Lasagne Bolognese
Author: Mario Batali
Recipe type: Main entrée
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- ¼ Cup Extra Virgin Olive Oil
- 2 Medium Onions, finely chopped
- 4 Ribs celery, finely chopped
- 2 carrots, finely chopped
- 5 cloves of garlic, finely chopped
- 1 pound ground veal
- 1 pound ground pork
- 4 oz pancetta, chopped super fine (I put in the food processor)
- 6 oz can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 tsp fresh thyme leaves
- salt and pepper
- 5 Tbsp unsalted butter
- ¼ cup flour
- 3 cups whole milk
- 2 tsp salt
- ½ tsp freshly grated nutmeg
- 1½ cup grated parmesan
- 1 pound lasagna noodles
Instructions
- In a 6-8 quart heavy bottomed pot, heat the olive oil until hot.
- Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.
- Add the veal, pork and pancetta, increase the heat to high, and brown the meat, stirring frequently.
- Season to taste with salt and pepper.
- Add the tomato paste, milk, wine and thyme and bring just to a boil, lower the heat and simmer for 1 to 1½ hours.
- Season to taste with salt and pepper.
- Partially cook the lasagna noodles.
- Meanwhile, make the besciamella
- In a medium saucepan, melt the butter, add the flour and whisk the roux until light brown, about 6 minutes.
- Add the milk, one cup at a time, whisking frequently.
- Cook the besciamella until it coats the spoon, 8-10 minutes.
- Add the salt, pepper & nutmeg.
- Add ¾ cup of the parmesan.
- Assemble the Lasagne:
- Heat the oven to 375.
- Oil a 10X20 lasagne pan.
- Layer the bottom of the pan with the ragu.
- Add a layer of noodles.
- Add a layer of besciamella.
- Add a layer of ragu.
- Add a sprinkling of parmesan.
- Continue to build the layers, ending with besciamella and parmesan on the top.
- Place tin foil on top of the lasagne and cook in the oven until bubbly, about 45 minutes. Take the foil off the top and cook for 10-15 more minutes until the top lightly browns.
- Rest for 15 minutes.