Lasagna alla Bolognese Recipe | How to make authentic Italian Lasagna alla Bolognese |

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.

Cut up 1 onion, 3 carrots, and 3 stalks of celery.

Add 1/4 cup extra virgin olive oil to a 5.5-quart cast iron enamel pot.

Add the chopped onion to the pot before the oil gets hot and stir.

Add the carrots and celery, cooking for 5-6 minutes on medium heat until golden and caramelized.

Add 1/2 teaspoon salt to release juices from the onions.

Add 2 pounds of chopped beef to the pot and sauté, breaking it apart with a wooden spoon.

Increase heat to high and continue sautéing until the meat is nicely browned.

Add 3/4 cup white wine to the browned meat and let it evaporate.

Add 24 ounces of passata di pomodoro to the pot and sauté for 2-3 minutes on high heat.

Add about 1.5 cups of water to the pot, rinsing out the passata bottle.

Add some fresh basil and stir.

Bring the mixture to a boil, then place a wooden spoon on top and reduce the heat to low.

Let the sauce cook for at least 2 hours, stirring every 30 minutes.

In a separate pot, melt 1 stick (1/2 cup) of butter on medium heat.

Once melted, add 2/3 cup all-purpose flour and stir to combine.

Slowly add 4 cups of milk while whisking, cooking for 7-8 minutes until thickened.

Add a pinch of salt, black pepper, and grated nutmeg to the béchamel sauce.

Taste the béchamel sauce before assembling the lasagna.

In a lasagna dish, add a layer of bolognese sauce and vegetable sauce at the bottom.

Place the first layer of no-boil lasagna noodles on top of the sauce.

Add another layer of bolognese sauce, then spread the béchamel sauce on top.

Sprinkle with Parmigiano Reggiano and layer on thin slices of mozzarella cheese.

Repeat the layering process with more noodles, bolognese sauce, béchamel, and mozzarella.

Preheat the oven to 350°F while assembling the lasagna.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens