Lasagna Bolognese
This labor-intensive lasagna is a rich, deeply savory showstopper based on an intense ragù bolognese that uses multiple meats and a dash of fish sauce for complex umami. It's layered with creamy homemade (or high-quality) ricotta, mozzarella-enriched besciamella, and pasta sheets—either homemade or no-boil. (Source: https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta)
Ingredients
For the Ragù Bolognese:
- 500 g ground lamb (or beef)
- 500 g ground pork
- 250 g ground veal
- 120 g chicken livers, minced (optional)
- 250 g pancetta, diced
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 onion, finely chopped
- 3 tbsp tomato paste
- 1 cup (240 ml) dry white or red wine
- 1 cup (240 ml) whole milk
- 3 cups (700 ml) chicken or veal stock
- 2 tbsp fish sauce
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) fresh basil and parsley, chopped
For the Besciamella:
- 4 tbsp butter
- 1/4 cup (60 ml) flour
- 3 cups (700 ml) milk
- 1 cup (240 ml) mozzarella cheese, shredded
- Pinch of nutmeg
- Salt and pepper to taste
Additional:
- 500 g fresh lasagna noodles or no-boil dried noodles
- 2 cups (480 ml) ricotta cheese
- 1 cup (240 ml) grated Parmigiano-Reggiano
Steps
- Make the Ragù: Brown pancetta, then add aromatics (onion, carrot, celery). Add meats in stages, browning each. Deglaze with wine, then add milk, stock, and tomato paste. Simmer for hours until reduced and glossy. Finish with fish sauce and cream; stir in herbs.
- Prepare Besciamella: Make a roux with butter and flour, whisk in milk, simmer until thickened, stir in mozzarella until melted and smooth. Season with nutmeg, salt, and pepper.
- Pre-cook Pasta (if needed): Boil fresh noodles or soak no-boil noodles if directed.
- Assemble Lasagna: Layer: ragù, pasta sheets, dollops of ricotta, besciamella, grated parmesan—repeat for several layers.
- Bake: Finish with plenty of cheese and bake until bubbling and golden.
- Rest and Serve: Let stand before slicing for neat portions.