LASAGNA ALLA BOLOGNESE – THE PERFECT RECIPE 🍴❤️

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.

Chop sweet pork belly very finely.

Heat a saucepan with a double bottom and pour in olive oil.

Add the chopped pork belly and let it dissolve slowly.

Chop celery, carrots, and onion very finely and add to the saucepan.

Cook at medium low heat, stirring occasionally to prevent burning.

Increase heat to brown the ground beef, cooking for about 10 minutes.

When no liquid is left, add red wine to deglaze the pan.

Add tomato paste and tomato puree, mixing well.

Pour in vegetable broth, ensuring it's not salty.

Cook the bolognese sauce on medium low heat for 2 hours, seasoning with salt and pepper halfway through.

After 2 hours, check the consistency of the bolognese sauce.

Optional: Some people add milk at the end, but this recipe does not.

Prepare fresh pasta by wilting spinach in a saucepan with a little water for 5-6 minutes.

Drain and squeeze the wilted spinach to cool it down.

In a mixer, blend the cooled spinach with egg and egg yolks until homogeneous.

On a pastry board, pour semolina and double zero flour, creating a well in the center.

Add the spinach and egg mixture into the well and knead with a fork.

Use a scraper to help knead until the dough is not sticky.

Cover the dough with film and let it rest for about 30 minutes.

Prepare the béchamel by melting butter in a saucepan.

Add flour to the melted butter and brown it slightly.

Gradually pour in hot milk in three batches, stirring to prevent lumps.

Season the béchamel with salt and nutmeg, stirring until creamy.

Cover the béchamel with film and set aside.

Roll out the rested pasta, dividing it into two parts for convenience.

Sprinkle semolina on the surface and start stretching the pasta from the widest thickness.

Cut the pasta sheets to be approximately 1 cm smaller than the baking sheet.

Boil the pasta sheets in lightly salted water for 30-40 seconds, then drain and rest on a cloth.

Start layering the lasagna with a thin layer of béchamel and bolognese.

Add the first lasagna sheet, followed by more béchamel and bolognese, spreading evenly.

Sprinkle a generous helping of grated Parmesan cheese on top.

Continue layering until you have at least six layers, finishing with bolognese and grated Parmesan on top.

Add small pieces of butter on the top layer.

Bake in a conventional oven at 170°C for 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens