Lasagna Bolognese by @cuisinovia

N/A
Hard

8 servings

🫒

75 ml

Olive Oil

🧈

28 g

Unsalted Butter

🥕

1 medium

Carrot

🧅

1 medium

Onion

🥬

1

Celery Stalk

🧄

1

Garlic Clove

🥓

100 g

Pancetta

🥩

1 kg

Beef Mince

🍅

70 g

Tomato Paste

🌿

5 ml

Thyme

🍷

250 ml

White Wine

🍅

400 g

Chopped Tomatoes

🍅

200 ml

Tomato Passata

🥛

250 ml

Whole Milk

🍲

250 ml

Chicken Stock

🧂

9 g

Salt

🌶️

1.5 g

Pepper

🧈

80 g

Unsalted Butter

🌾

80 g

All-purpose Flour

🥛

1 l

Whole Milk

🟡

2.5 ml

Mustard Powder

🧂

Salt

🌶️

Pepper

🌰

1.3 ml

Nutmeg

🍝

500 g

Lasagna Sheets

🧀

200 g

Parmesan

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C / 350°F. Grate the carrot, chop the onion and celery, smash the garlic, and chop the pancetta.

    carrot
    onion
    celery stalk
    garlic clove
    pancetta
    🧀box grater
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Heat 5 tbsp olive oil and 2 tbsp unsalted butter in a large saucepan over medium heat. Add the carrot, onion, celery, and garlic and cook until softened, about 8 minutes.

    olive oil
    unsalted butter
    carrot
    onion
    celery stalk
    garlic clove
    🥘large saucepan
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/16

    Add 100 g pancetta to the softened vegetables. Cook for 4 minutes, stirring, until the fat renders.

    pancetta
    🥘large saucepan
    🥄wooden spoon

  4. Step 4/16

    Add 1 kg beef mince and break it up with a wooden spoon. Brown the meat for 10 minutes until no pink pieces remain.

    beef mince
    🥘large saucepan
    🥄wooden spoon

  5. Step 5/16

    Stir 70 g tomato paste and 1 tsp dried thyme into the browned meat. Cook for 2 minutes to caramelize the tomato paste.

    tomato paste
    dried thyme
    🥘large saucepan
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/16

    Pour in 250 ml white wine and scrape up browned bits from the pan. Simmer until the wine has reduced by about half, about 5 minutes.

    white wine
    🥘large saucepan
    🥄wooden spoon
    🥛measuring cups

  7. Step 7/16

    Add 400 g chopped tomatoes, 200 ml tomato passata, 250 ml whole milk, and 250 ml chicken stock. Season with about 1 tsp salt and 1/2 tsp black pepper.

    chopped tomatoes
    tomato passata
    whole milk
    chicken stock
    salt
    black pepper
    🥘large saucepan
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  8. Step 8/16

    Bring the bolognese to a gentle simmer. Cook uncovered for 60 minutes, stirring occasionally, until thick and rich.

    🥘large saucepan
    🥄wooden spoon

  9. Step 9/16

    Melt 80 g unsalted butter in a medium saucepan over medium heat. Whisk in 80 g all-purpose flour and cook for 2 minutes.

    unsalted butter
    all-purpose flour
    🍲medium saucepan
    🥄whisk

  10. Step 10/16

    Gradually whisk 1 l whole milk into the roux. Cook for 8 to 10 minutes, whisking constantly, until the béchamel is smooth and thick.

    whole milk
    🍲medium saucepan
    🥄whisk
    🥛measuring cups

  11. Step 11/16

    Season the béchamel with 1/2 tsp mustard powder, 1/4 tsp ground nutmeg, about 1/2 tsp salt, and 1/4 tsp black pepper. Remove it from the heat.

    mustard powder
    ground nutmeg
    salt
    black pepper
    🍲medium saucepan
    🥄whisk
    🥄measuring spoons

  12. Step 12/16

    Spread a thin layer of bolognese in the 23 x 33 cm deep lasagna dish. Cover it with a single layer of no-boil lasagna sheets.

    no-boil lasagna sheets
    🍲deep lasagna dish
    🥣ladle

  13. Step 13/16

    Spoon over one-quarter of the bolognese and a light layer of béchamel. Sprinkle with one-quarter of the grated Parmesan cheese.

    grated Parmesan cheese
    🍲deep lasagna dish
    🥣ladle

  14. Step 14/16

    Repeat the pasta, bolognese, béchamel, and Parmesan layers until the dish is full. Finish with lasagna sheets, a thin layer of béchamel, and the remaining Parmesan.

    no-boil lasagna sheets
    grated Parmesan cheese
    🍲deep lasagna dish
    🥣ladle

  15. Step 15/16

    Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for 20 minutes until bubbling and golden.

    🍲deep lasagna dish
    📜aluminum foil

  16. Step 16/16

    Rest the baked lasagna for 15 minutes before slicing. Serve hot in 10 portions.

    🍲deep lasagna dish
    🔪chef's knife

Composition

Ingredients

Types

Fats and Oils, Dairy, Vegetables, Meat, Condiments, Alcoholic Beverages, Canned Goods, Broths and Stocks, Seasonings, Grains, Herbs and Spices

Ingredients

Olive oil, Unsalted butter, Carrot, Onion, Celery stalk, Garlic clove, Pancetta, Beef mince, Tomato paste, Thyme, White wine, Chopped tomatoes, Tomato passata, Whole milk, Chicken stock, Salt, Pepper, All-purpose flour, Mustard powder, Nutmeg, Lasagna sheets, Parmesan

Allergens

Milk, Celery, Sulfites, Gluten, Wheat, Mustard

Dietetics

Dietary regimen

High Protein

Calories

895 kcal

Macro nutrients

Protein: 47g, Total Fat: 46g, Saturated Fat: 20g, Carbohydrates: 72g, Fiber: 5g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 520mg, Iron: 5.2mg, Potassium: 880mg, Sodium: 950mg

Vitamins

Vitamin A: 355mcg, Vitamin C: 12mg, Vitamin B12: 2.7mcg, Vitamin D: 1.6mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

deep lasagna dish, large saucepan, medium saucepan, wooden spoon, whisk, chef's knife, cutting board, box grater, measuring cups, measuring spoons, ladle, aluminum foil

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Pasta Bake, Casserole

Occasions

Family Dinner, Crowd Feeding, Weekend Meal, Holiday Gathering

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Creamy, Saucy, Cheesy, Layered

Flavors

Savory, Meaty, Tomato-rich, Creamy, Herby, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat to 74°C / 165°F), freezer : 2 to 3 months (Cool completely before freezing,Wrap portions tightly,Thaw overnight in the refrigerator before reheating)