🇮🇹🍝Lasagne alla Bolognese

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable and still melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is often cheaper and adds richness.

Chop the sweet pork belly very finely.

Pour a generous splash of olive oil into a saucepan with a double bottom.

Add the chopped pork belly and let it dissolve slowly.

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

Cook the mixture on medium low heat, stirring occasionally to prevent burning.

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

When there is no more liquid left, add red wine to deglaze the bottom of the saucepan.

Add tomato paste and tomato puree, mixing well.

Pour in vegetable broth or meat 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, turn off the heat and set the bolognese aside.

In a saucepan, add spinach and a little water, cover, and wilt for 5 to 6 minutes.

Remove the lid, drain the wilted spinach, and squeeze out excess water.

In a mixer, blend the cooled spinach with an egg and two 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.

Once the dough is no longer sticky, cover with film and let it rest for 30 minutes.

In a saucepan, melt butter, then add flour and brown it.

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

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

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

Cut the dough to fit the baking sheet, making it 1 cm smaller than the sheet size.

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

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

Repeat layers, adding grated Parmesan cheese, until reaching the last sheet with plenty of bolognese on top.

Finish with grated Parmesan and small pieces of butter on top.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens