This is my take on Lasagna Bolonese, adapted from recipes by J. Kenji López-Alt, America’s Test Kitchen, and the New York Times.
Lasagna Bolognese
Ingredients
Ragù Bolognese
- 4 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 cup onion finely diced
- 1 cup carrots finely diced
- 1 cup celery finely diced
- 6 cloves garlic minced
- 1/2 cup sage leaves finely chopped
- 1 tbsp red pepper flakes
- 300 g beef ground
- 300 g veal ground
- 300 g pork ground
- 795 g Italian tomatoes crushed
- 475 ml chicken stock
- 350 ml milk whole
- 350 ml red wine
- 2 bay leaves
- 1 tbsp fish sauce
- 115 ml heavy cream
- salt & pepper to taste
- 1/4 cup basil fresh, minced
- 1/4 cup parsley fresh, minced
Ricotta Mix
- 780 g ricotta cheese
- 2 eggs large
- 1/4 cup basil fresh, minced
- salt & pepper to taste
Besciamella
- 2 tbsp butter
- 2 tbsp flour
- 4 cloves garlic minced
- 225 g mozzarella cheese grated
- 450 ml milk whole
- 1/4 tsp nutmeg
- salt & pepper to taste
Assembly of the Lasagna
- 15 pieces lasagna noodles no-boil
- 115 g Parmesan cheese grated
- 2 tbsp basil minced
Instructions
Ragù Bolognese
- On medium heat, add the butter and olive oil. Cook until the solution bubbles
- Add the onions, carrots, celery, garlic, sage, and pepper flakes. Cook until they are softened, about 10 minutes
- Add the ground beef, veal, and pork. Cook for 8-10 minutes on medium heat, stirring frequently
- Add the tomatoes, chicken stock, milk, wine and bay leaves. Reduce heat to low and cook for 3 hours, stirring occasionally. Leave uncovered for the first 2 hours to reduce more quickly
- Add the heavy cream and fish sauce. Simmer for 5 minutes
- Add salt and pepper to taste
- Remove the bay leaves
- Remove from heat and let it cool for 30 minutes
- Add the basil and parsley
Ricotta Mix
- Pulse the ricotta cheese, egg, and basil in a food processor until well mixed
- Set aside in a refrigerator until assembly of the lasagna
Besciamella
- Stir together the butter and flour, whisking rapidly until the solution thickens
- Add the garlic, stirring until the solution is blonde in color
- Slowly add the milk and nutmeg, stirring the mixture until it is fully combined
- Add the cheese, salt, and pepper. Stir until the mixture is fully melted
- Set aside until assembly of the lasagna
Assembly of the Lasagna
- Soak the lasagna noodles in hot water for 5 minutes. Drain the water and replace with additional hot water. Soak the lasagna noodles in the new hot water for an additional 5 minutes. Drain the water again. Dry off the lasagna noodles with a paper towel
- Place a 33 x 22 cm (13 x 9 inch) baking dish on a cookie tray and wrap the sides with aluminum foil to reduce spillage
- Spread 1/6 of the ragù on the bottom of the baking dish. Next, spread 1/6 of the besciamella on top of the ragù. Then, place three lasagna noodles on top
- Spread 1/6 of the ragù on the lasagna noodles. Next, spread 1/6 of the besciamella on top of the ragù. Then, spread 1/6 of the Parmesan cheese on top. Finally, place three lasagna noodles on top of that
- Spread 1/2 of the ricotta mix with a spatula. Then spread 1/6 of the ragù, 1/6 of the besciamella on top of the ragù, and 1/6 of the Parmesan cheese on top of that. Place three lasagna noodles on top
- Spread 1/6 of the ragù, 1/6 of the besciamella on top of the ragù, and 1/6 of the Parmesan cheese on top. Finally, place three lasagna noodles on top of that
- Spread the remaining 1/2 of the ricotta mix with a spatula. Spread 1/6 of the ragù, 1/6 of the besciamella on top of the ragù, and 1/3 of the Parmesan cheese on top of that. Place three lasagna noodles on top
- Finally, spread the remaining ragù, the remaining besciamella and remaining Parmesan cheese on top
- Cook for 45 minutes at 190 degrees C (375 degrees F)
- Remove from the oven and let the lasagna sit for 10 minutes
