Today we’re making an authentic Lasagne alla Bolognese recipe shared from our Milanese friend Emmanuelle Leoni Dickinson. We’re making this delicious authentic Italian lasagna in the Le Creuset signature roaster, but you can use any large casserole dish to prepare this recipe.
Plan on a full day to prepare the lasagna. You’ll need to simmer the Bolognese sauce on low for at least four hours to ensure the best flavor.
History of Lasagne alla Bolognese
Lasagne alla Bolognese, the iconic dish featuring layers of pasta, meat sauce, and creamy béchamel, is a culinary masterpiece enjoyed worldwide. But where did this delicious creation originate? Dive with us into the fascinating history of this Italian treasure, from its humble beginnings to its modern-day glory.
- Ancient Origins: The earliest mentions of “lasagna” date back to Roman times, referring to flat sheets of dough cooked in various ways. However, the dish we know today wasn’t born until much later.
- Medieval Evolution: During the Middle Ages, lasagna evolved into a layered dish featuring unleavened dough, cheese, and spices. The first recorded recipe appears in the 14th-century “Liber de Coquina,” showcasing a far cry from the modern version.
- The Rise of Ragù: The 18th and 19th centuries saw the emergence of “ragù alla bolognese,” the rich meat sauce that would become synonymous with lasagna. The city of Bologna boasts its own unique ragu recipe, featuring simmered ground meat, vegetables, and spices.
- Modern Transformation: The 20th century witnessed the birth of the lasagna we know and love. Francesco Zambrini, a Bolognese restaurateur, is credited with popularizing the layered version with egg pasta, ragù, béchamel, and grated cheese.
- Beyond Borders: Lasagne alla Bolognese transcended Italian borders, becoming a global phenomenon. Variations emerged, incorporating different ingredients and reflecting regional preferences. Today, it remains a beloved dish enjoyed in countless ways.
- A Legacy of Flavor: Lasagne alla Bolognese embodies centuries of culinary tradition, evolving from humble beginnings to a celebrated masterpiece. It’s a testament to the power of simple ingredients, layered with care and passed down through generations.
How to make Lasagne alla Bolognese
To begin, prepare the Bolognese. I like to use a 5-quart Le Creuset Dutch Oven (No. 24) for this thick and hearty Italian sauce. The first step is to sauté shredded carrots, celery and onions in the Dutch oven with a little bit of garlic, olive oil and butter.
Next, add your ground beef and pork. To make it healthier, we often substitute ground turkey and Italian turkey sausage in its place.
Break up the meat and stir until combined. When the meat is browned, add a glass of red wine. Cook down the wine, add the pasta sauce. Season with salt and pepper and add the bouillon.
Mix everything and bring to a boil. After it boils, cover the pot and simmer on very low heat for 4 hours.
While the Bolognese is cooking down, prepare the Bechamel sauce. This is the traditional way to prepare an authentic Italian lasagne. They do not use mozzarella or ricotta.
Using the Le Creuset signature roaster (5 1/4 qt.) or a Classic Lasagna Dish, place a layer of Bolognese sauce to cover the bottom. Add a layer of lasagna noodles, two big ladles of Bechamel and 3 big ladles of Bolognese. Mix together a bit and cover with a layer of grated parmesan cheese.
Start another layer – change direction of the lasagna noodles. Place them vertically first, then horizontal.. After the last layer, cover everything with bolognese, béchamel and more parmesan.
Cover with foil and bake at 375 F for 25 minutes. Uncover and bake 5 more minutes. Let sit 15-20 minutes before cutting and serving.
More Easy Pasta Recipes:
- If you enjoy this recipe, you might also like my Pizzocherri Italian Alpine Pasta
- This Baked Feta Pasta is a viral sensation!
- Don’t miss my authentic Roman Cacio e Pepe
- This Four-Cheese Truffle Gnocchi is inspired by our recent trip to Florence, Italy!
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Lasagne Alla Bolognese
Recipe by Jason Hill – CookingSessions.comIngredients
Bolognese Sauce:
- 2 big carrots
- 3-4 celery ribs
- 1 onion
- 4 garlic cloves
- Olive oil and butter
- 2 pounds ground beef
- 1 pound ground pork
- 8 oz. red wine
- 48 oz. Del Monte traditional pasta sauce
- 4 beef bouillon cubes 4 tsp. Better Than Beef Bouillon paste
Bechamel Sauce:
- 4 cups whole milk
- 1/2 cup unsalted butter
- 8 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoons ground nutmeg optional
For Lasagna:
- 2 packages Barilla flat precooked oven-ready lasagna noodles
- 16 oz. parmesan cheese grated
Instructions
- Grate the veggies in a food processor.
- Saute veggies in 4 1/2 quart or larger Dutch Oven with some olive oil and a little butter. After it softens a bit, add ground meat.
- Break up the meat and stir until combined. When the meat is browned, add a glass of red wine. When the wine is cooked down and mixed in, add the pasta sauce. Season with salt and pepper. Add bouillon.
- Mix everything and bring to a boil. After it boils, cover the pot and simmer on very low heat for 4 hours.
BECHAMEL:
- Melt the butter over low heat. Add the flour, mixing quickly with a whisk. Cook, stirring continuously until it becomes golden, about 1 minute or so. Set aside and let it cool. Heat the milk, without bringing to a boil.
- Pour the milk slowly over the roux, and stir continuously so it doesn’t form lumps. Put the pan back on low heat and mix constantly until thick, about 10 minutes. The sauce is ready when it sticks to the back of a wooden spoon. Season with salt and nutmeg to taste. Make ahead and refrigerate until ready to assemble the lasagna.
MAKE THE LASAGNA:
- Use the Le Creuset signature roaster (5 1/4 qt.) or Classic Lasagna Dish. Add Bolognese sauce to cover bottom.
- Add a layer of lasagna noodles, two big ladles of Bechamel and 3 big ladles of Bolognese. Mix together a bit and cover with a layer of grated parmesan cheese.
- Start another layer – change direction of the lasagna noodles. Vertical first, then horizontal pasta, etc.
- After the last layer, cover everything with bolognese, béchamel and more parmesan.
- Cover with foil and bake at 375 F for 25 minutes. Uncover and bake 5 more minutes. Let sit 15-20 minutes before cutting and serving.
- Variation: Substitute 1 pound Italian turkey sausage, casings removed, and 1 1/2 pounds ground turkey for the pork/beef
