Bolognese lasagna is a classic first course of Emilian cuisine, specifically of the city of Bologna.
Known all over the world, they have become one of the symbols and cornerstones of Italian cuisine.
Perfect for the festive table, they are prepared by alternating layers of egg puff pastry with Bolognese sauce, béchamel and parmesan in a pan.
A fundamental rule for a perfect success is the choice of meat: it must be strictly mixed, pork and beef, to give it more flavour and the right amount of fat.
It must also be cooked for at least two hours on low heat.
The extra touch in the ragù is given first of all by the initial stir-fry based on carrot, onion and celery and then by the addition of a glass of milk: perfect for making the sauce creamier.
You can then use both fresh and dried sheets, or possibly prepare them at home with the recipe included in the recommendations.
An excellent variant is also the one with green egg sheets. Once assembled, the lasagna is cooked in the oven, for about 30 minutes, until a delicious crust forms on the surface.
Let's cook the best italian lasagna!
Category: First Courses
First of all, let's prepare the béchamel. Melt the butter in a saucepan, add the flour and mix quickly with a hand whisk to form a cream.Add the milk, salt, pepper and nutmeg and cook over medium heat for a few minutes, stirring constantly, until it has thickened. Keep aside.
Finely chop celery, carrot and onion and sauté them gently in a saucepan with a drizzle of oil and a knob of butter. [1].
Then add the minced meat and brown over high heat, stirring often with a wooden ladle. Add the white wine and let it evaporate. [2].
At this point, add the tomato puree and a ladle of hot water. [3].
Continue cooking the ragù for at least two hours over low heat, stirring occasionally and adding more hot water [4].
After the necessary time, season with salt and pepper, add the milk and remove from the heat.[5].
Make up the layers of the lasagna: Cover the bottom of the pan with a little béchamel sauce, then alternate the egg sheets, the béchamel sauce, the meat sauce and grated parmesan [6].
Continue in this way until the ingredients are exhausted. [7].
Finish with the last layer of pasta, béchamel sauce, meat sauce and parmesan. [8].
Bake the lasagna Bolognese at 200 ° for about 30 minutes. Remove from the oven and let settle for a few minutes before serving.
Make spinach lasagne sheets yourself:
- 14.1 oz/400 grams of wheat flour
- 3 eggs
- 6 oz/g of spinach
- 1 pinch of salt
Blanch the spinach, drain and place in a cloth. Twist the cloth and squeeze vigorously. Mash the spinach. Put the flour, eggs, a pinch of salt and the pureed spinach in a bowl. Knead the ingredients. Knead the dough until it forms into a smooth, shiny, firm ball. Rotate through the pasta machine several times until smooth and elastic.
Lasagna Bolognese can be frozen and will keep in the freezer for a good 3 months
Lasagna usually keeps in the fridge for 2 to 3 days.
Lasagna can be prepared pre-baked or unbaked 24 hours in advance and refrigerated.
Perfect for Sundays with the family, as a single dish during a romantic dinner or as a first course during lunch on December 25th.
Bardolino oder Vernatsch
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18-20 spinach lasagne sheets
14 oz/400 g Tomato sauce
2 tbsp. extra-virgin olive oil
1.7 oz/50 g butter
salt and pepper
35 oz/1 l milch
1.7 oz/ 50 g wheat flour
salt
pepper
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