Authentic 3 days Lasagna Bolognese - How Italy show LOVE

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, and ground chicken is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese option.

Day One – Make the Ragù alla Bolognese: In a large pot, heat the olive oil over medium-low heat and add the pancetta. Let it render slowly, then add the chopped onion, carrot, and celery. Sweat the vegetables gently for 10–12 minutes until soft and fragrant. Increase the heat and add the ground beef and pancetta. Cook until browned, breaking it up as you go, then season with salt and pepper. Deglaze with the wine and allow it to reduce by half. Stir in the milk and let it absorb, then add crushed tomatoes and tomato paste. Lower the heat and simmer uncovered for 2–3 hours, stirring occasionally. Taste and adjust seasoning. Let the ragù cool completely, then refrigerate overnight.

Day Two – Make the Pasta and Béchamel: To make the fresh pasta, mound the flour on a wooden board and make a well in the center. Add the whole eggs and yolks, whisk gently, and begin incorporating the flour. Knead by hand for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes at room temperature. Roll the dough into thin sheets, cut to fit your baking dish, dust with semola, and let them dry slightly. For the béchamel, melt butter in a saucepan, then whisk in flour to form a roux. Cook gently for 1–2 minutes without browning, then slowly add warm milk while whisking constantly. Simmer until thickened (about 5–6 minutes). Season with salt and a pinch of nutmeg, then set aside to cool slightly.

Day Three – Assemble and Bake the Lasagna: Preheat your oven to 180°C (350°F). Butter the bottom and sides of a large baking dish. Begin with a thin layer of ragù, followed by a pasta sheet, a layer of béchamel, and a sprinkle of Parmigiano. Continue layering in the same order, for 5–6 layers. Finish with béchamel and a generous topping of Parmigiano, then dot with butter. Bake uncovered for 40–45 minutes, or until the top is golden and bubbling. Let the lasagna rest for at least 20–30 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens