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Lasagna alla Bolognese
Rich meat ragù, silky béchamel, sheets of pasta, and a golden Parmigiano-Reggiano crust come together in one of Italy's most beloved dishes, Lasagna alla Bolognese.
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Servings: 4
Calories: 793kcal
Ingredients
BÉCHAMEL
- 1½ oz unsalted butter
- 1½ oz all-purpose flour
- 1¾ cups whole milk, warmed
- Salt and freshly grated nutmeg to taste
ASSEMBLY
- 10 0z Classic Bolognese Sauce
- 6 dry lasagna sheets no-boil style works
- 3 oz Parmigiano Reggiano, freshly grated
- Butter for greasing the baking dish
Instructions
- Make the béchamel: Melt butter in a saucepan over medium heat. Add flour all at once and stir constantly for 1–2 minutes until a pale golden paste forms (roux). Add warm milk gradually in a thin stream, whisking continuously to prevent lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon, 5–7 minutes. Season with salt and freshly grated nutmeg. Remove from heat.
- Preheat oven to 355°F (180°C). Butter a baking dish approximately 8x8 inches (20x20 cm).
- Assemble the lasagna: Spread a thin layer of béchamel on the bottom of the dish (this prevents sticking). Layer:
- pasta sheets → bolognese → béchamel → Parmigiano. Repeat for a minimum of 3 layers. Finish the top layer
- with béchamel and a generous amount of Parmigiano.
- Cover tightly with foil. Bake 30 minutes.
- Remove foil. Bake an additional 15 minutes until the top is golden and the edges are bubbling.
- Rest 10-20 minutes before cutting. This is non-negotiable: cutting immediately will cause the layers to slide apart.
Nutrition
Calories: 793kcal | Carbohydrates: 35g | Protein: 35g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1368mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1727IU | Calcium: 1024mg | Iron: 3mg
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