In this recipe you will learn how to make lasagne Bolognese step by step. But, before detailing the recipe, is it worth asking, how do we spell it? Is it spelled lasagna or lasagne?
There is not a right or wrong answer. In Naples people say lasagna, while in Bologna people say lasagne, according to cookbook author Marcella Hazan in her book Marcella says…
Traditionally Lasagne blends a delicious sauce made from beef, pork and tomatoes with Béchamel between layers of pasta to create a rich, delicious and filling meal. It is a loved family dish with a flavour impossible to forget. Also, it is a one-dish dinner.
If you are learning how to cook, starting by making your own lasagne dough can be challenging. It takes practice to master the right texture and thickness. Not surprisingly, most home cooks I know prefer to buy their own fresh lasagne pasta. With practice, you will discover good brands and those to avoid.
In addition, when you use ready made fresh pasta you avoid boiling the sheets first and the problem of sheets that might stick together. Fresh pasta is available refrigerated in supermarkets.
You will prepare your own sauce with tomatoes, beef and pork or your Bolognese sauce, the one perfect for your family. This way you can adjust salt and pepper and you can play with fresh or dry herbs such as oregano, sage or basilic. You embrace freedom.
The sauce uses ground beef and a good quality pork sausage. But you can replace by bacon with equal outcome. It is better though to use a good quality sausage with lots of pork and low in fat.
Instead of béchamel, fresh cream and ricotta pairs with the beef and pork sauce between layers of sheet. It is an alternative for those who do not want to use milk and flour, which is the base of a béchamel sauce. The outcome is super delicious. You can eat with a fresh green salad.
- 400 g ground beef and two mediums pork sausages
- 400 g peeled can tomatoes
- One table spoon of tomato concentrated
- 1 medium onion, 1 clove of garlic 1 table spoon of olive oil, salt, pepper and half tea spoon of sugar.
- 60 ml dry white wine
- 125 g mozzarella cheese
- 100 g parmesan cheese grated
- 500 ml Béchamel
- 250 g fresh lasagne pasta (6 sheets)
How to make lasagne Bolognese step by step
- Dice onions and clove of garlic.
- In a saucepan, heat olive oil in medium heat and add onion and stir until onion is translucid.
- Add garlic and stir for 1-2 minutes. Put beef and blend well with onion and garlic until the meat changes colour.
- Add whine, blend well and let it evaporate. When you scrap the saucepan and see there is no more liquid, it is time to add tomatoes.
- Pour tomatoes and tomato concentrated.
- Add one tea spoon of salt, half tea spoon of fresh ground black pepper and half tea spoon of sugar. Sugar breaks the excess of acidity from tomatoes
- Add dry oregano or basilic. (optional)
- Let it simmer in low heat for 40 minutes. In this heat, occasional bubbles will appear.
How to layer Lasagne Bolognese
- In a non-stick or ceramic baking pan, add the first layer of tomato-beef-pork sauce.
- Then, add Béchamel.
- Sprinkle grated parmesan and then cover with one sheet of lasagne.
- Repeat the process. Add beef-pork-tomato sauce, Béchamel and then another layer of pasta.
- In the last layer, spread pieces of mozzarella on top and grated parmesan.
- (if some beef sauce remains, put it before parmesan and mozzarella)
How long to bake Lasagne
Bake at 375 F or 190 Celsius for 25 minutes or until top is golden brown.
You don’t need to cover. Serve hot with some basilic leaves on top of each serving.
Enjoy with a full bodied red wine.