Authentic Lasagna Bolognese| Classic Lasagna
Jul 15, 2024 1:57:05 GMT -5
Post by ExquisiteGerbil on Jul 15, 2024 1:57:05 GMT -5
How to Make Authentic Lasagna Bolognese| Classic Lasagna
Bolognese Sauce Ingredients:
3 Lbs. of ground beef (80/20)
1/4 cup of olive oil
1 large yellow onion (chopped)
1 cup of shredded carrots
1 cup shredded celery
4 cloves of garlic (minced)
3 bay leaves
1/2 cup of white wine
2 cans of crushed tomato
4 tsp. of salt
1 tsp. of black pepper
Instructions:
1. Grate carrots, grate celery, chop onion & garlic
2. In a large pot on med-high heat, add olive oil, celery, carrots, onion, garlic and bay leaves, then cook for 5 minutes or until the veggies are translucent.
3. Add the ground beef and red wine and then cook until the meat is fully cooked.
4. Add the crushed tomato and then rinse cans with a 1/4 cup of water in each. continue cooking for 20-30 minutes (Stir frequently)
Bechamel sauce Ingredients:
1/2 lb. of unsalted butter
cup of flour
1 gallon of milk
1/2 tsp. of nutmeg
2 tsp. of salt
Instructions:
1. On medium-high heat, melt the butter
2. Add flour and continually stir in the flour for 1-3 minutes.
3. Slowly pour in the milk continually stirring with a whisk.
4. Add salt & nutmeg
5. Once the sauce comes to a boil, reduce heat to medium-low and let simmer for 20 minutes.
Lasagna Bolognese Ingredients:
15 Pasta sheets or 3 lbs. of dried lasagna pasta
3 lbs. of Mazzarella-provolone blend
1 cup of Reggiano Parmesan cheese
Bolognese Sauce
Bechamel Sauce
Instructions:
1. Cover bottom of pan with Bechamel
2. Layer bottom of pan with 4 pasta sheets
3. Next layer Bolognese, Mozzarella & 2 pasta sheets
4. Then cover next layer with Bechamel, Parmesan, Mozzarella & 2 pasta sheets.
5. Repeat step 3 & 4 until go get to the top layer.
6. Finish top layer with 3 pasta sheets, Bechamel, parmesan cheese & Mozzarella.
7. Preheat oven to 425 degrees F and then bake for 80 minutes.
8. Enjoy!
link
Bolognese Sauce Ingredients:
3 Lbs. of ground beef (80/20)
1/4 cup of olive oil
1 large yellow onion (chopped)
1 cup of shredded carrots
1 cup shredded celery
4 cloves of garlic (minced)
3 bay leaves
1/2 cup of white wine
2 cans of crushed tomato
4 tsp. of salt
1 tsp. of black pepper
Instructions:
1. Grate carrots, grate celery, chop onion & garlic
2. In a large pot on med-high heat, add olive oil, celery, carrots, onion, garlic and bay leaves, then cook for 5 minutes or until the veggies are translucent.
3. Add the ground beef and red wine and then cook until the meat is fully cooked.
4. Add the crushed tomato and then rinse cans with a 1/4 cup of water in each. continue cooking for 20-30 minutes (Stir frequently)
Bechamel sauce Ingredients:
1/2 lb. of unsalted butter
cup of flour
1 gallon of milk
1/2 tsp. of nutmeg
2 tsp. of salt
Instructions:
1. On medium-high heat, melt the butter
2. Add flour and continually stir in the flour for 1-3 minutes.
3. Slowly pour in the milk continually stirring with a whisk.
4. Add salt & nutmeg
5. Once the sauce comes to a boil, reduce heat to medium-low and let simmer for 20 minutes.
Lasagna Bolognese Ingredients:
15 Pasta sheets or 3 lbs. of dried lasagna pasta
3 lbs. of Mazzarella-provolone blend
1 cup of Reggiano Parmesan cheese
Bolognese Sauce
Bechamel Sauce
Instructions:
1. Cover bottom of pan with Bechamel
2. Layer bottom of pan with 4 pasta sheets
3. Next layer Bolognese, Mozzarella & 2 pasta sheets
4. Then cover next layer with Bechamel, Parmesan, Mozzarella & 2 pasta sheets.
5. Repeat step 3 & 4 until go get to the top layer.
6. Finish top layer with 3 pasta sheets, Bechamel, parmesan cheese & Mozzarella.
7. Preheat oven to 425 degrees F and then bake for 80 minutes.
8. Enjoy!
link