Lasagna Recipe 🇮🇹 How to Make Lasagna Bolognese Step-by-Step 🍝

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while Pecorino is often less costly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat, while ricotta can be more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers flavor without alcohol, and broth is a budget-friendly substitute.

Start with making the ragu alla bolognese, which needs the most cooking time.

Brown 100 g of fresh pork belly in a pot over medium heat.

Chop 2 onions, 2 carrots, and 2 stalks of celery into brunoise (small fine cubes).

Add the chopped onions to the pot and stir.

Add the carrots and celery to the pot and stir everything together.

Add 500 g of ground beef to the pot, breaking it up with a spoon, and let it brown for about 5 minutes.

Add a splash of white wine (like Trebbiano Toscano or Sangiovese di Romagna) and let the alcohol evaporate while scraping the bottom of the pot.

Mix in 2 tablespoons of tomato paste and 400 g of pure strained tomatoes.

Pour in about 1 liter of homemade vegetable broth and stir.

Let the bolognese simmer with the lid half on for at least 4 hours, stirring occasionally.

After 4 hours, season the sauce with freshly ground black pepper, salt, and a hint of nutmeg.

To build the lasagna, spread a little sauce on the bottom of the baking dish to prevent sticking.

Lay down the first layer of spinach lasagna sheets directly from the box without precooking them.

Add a layer of the bolognese sauce on top of the lasagna sheets.

Sprinkle about 200 g of mozzarella cheese over the bolognese layer.

Grate a generous amount of Parmesan cheese on top of the mozzarella.

Continue layering with bolognese, cheese, and lasagna sheets until all ingredients are used, finishing with a layer of Parmesan cheese on top.

Bake the lasagna at 180° C (360° F) for 25 to 30 minutes.

Once out of the oven, let the lasagna rest for 10 to 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens