The recipe for lasagna bolognese is a great classic of Italian cuisine, specifically Emilian cuisine
It’s a delicious first course that best expresses the opulence of the Bolognese culinary tradition. Several layers of spinach egg pasta are enriched with a creamy filling made of bechamel, meat sauce, and grated parmesan
The lasagne is a holiday dish that can be prepared ahead of time frozen and then defrosted and baked when needed.
Baked lasagna comes in a variety of flavors including vegetarian options such as buckwheat lasagna with broccoli and cabbage fish options such as green lasagna with shrimp, and bacon and creative and unusual options such as mini lasagna.
FOR THE PASTRY
- 3 eggs
- 350-400 g of flour 00
- 400 g of spinach already cleaned and washed
FOR THE RAGU
- 150 g of stretched bacon
- 700 g of mixed mince (pork loin and beef muscle)
- 90 g of butter
- ½ glass of dry white wine
- 300 g of tomato sauce
- 1 celery
- 1 carrot
- 1 onion
- 2 tablespoons of tomato paste
- coarse salt
- 1 dose and a half of bechamel
- Heat the oil and butter in a heavy-bottomed saucepan over medium heat, then add the chopped onion and brown it gently followed by the chopped celery and carrot. After a minute, add the bacon and then the minced meat. Brown over high heat constantly stirring and shelling with a spoon. When the color changes season with coarse salt and freshly whipped pepper.
- Allow the white wine to evaporate before deglazing with it. Combine the tomato puree and the two tablespoons of concentrate in a mixing bowl Bring to a boil, then reduce to low heat and cook for about two hours.
- Meanwhile, place the spinach in a saucepan with a finger of water, season with salt, and cook, covered, until tender. Drain them, rinse them under cold water, and squeeze them thoroughly so that no residual water is released. Place them in the mixer jar and finely chop. Prepare the dough by hand or with a planetary mixer until you have a homogeneous, smooth, and elastic dough that you will place in a well-closed plastic food bag. Allow it to rest at room temperature for at least 1 hour.
- Roll out the dough with a rolling pin on a floured work surface to a thickness that is not too thin, then cut into rectangles that are just smaller than the pan with a sharp kitchen knife or pastry wheel. Bring a large saucepan full of water to a boil on the stove. Season with salt and drizzle with oil. Then, one rectangle of pasta at a time, boil it, turning it, and when it rises to the surface, transfer it with a skimmer to a bowl of cold water, drain it, and dab it well with a cloth.
- Insert the first rectangle into the pan to cover the bottom. Make a layer of béchamel, making sure to get all the way to the edges, and cover with ragu.
- Garnish with a generous amount of grated Parmesan cheese. Cover with another rectangle of pasta and repeat until all of the ingredients have been used up. You'll need to do 5-6 layers in total. Finish by covering everything with a final rectangle of dough, which will roast and become crunchy during cooking.
- Preheat the oven to 180 degrees Fahrenheit, fan mode. Before baking, cut the lasagna into portions with a knife. Cook them for 45 minutes, or until they have swollen and are hot on the inside. Check them frequently and cover them with aluminum foil if they absorb too much color. Remove the covering layer of pasta and grill it for a few minutes. Remove from the oven, set aside for 5 minutes, and serve your Bolognese lasagna immediately.
Amount Per Serving Calories 128356Total Fat 410gSaturated Fat 84gTrans Fat 2gUnsaturated Fat 205gCholesterol 383mgSodium 2288mgCarbohydrates 26723gFiber 950gSugar 101gProtein 3685g