How to cook Lasagne Bolognesi in 10 simple steps

I have always been a fan of Italian food. Italian food is easy to prepare, you can always cheat with the ready made sauces, you will look good among your guests after serving any Italian dish, plus Italian Foods are heavenly tasty. Yummy!

One of my favorite Italian dishes is the Lasagne Bolognesi. Lasagne is possibly the oldest type of pasta. Lasagne was originated from the City of Naples and it is cooked in different ways in other cities of Italy. I like cooking it the Naples way, and sometimes I add my own twist of Italian craziness.

Here’s how you can cook the Lasagne Bolognesi, the Naples way!

List of ingredients that makes around 4 servings: 

  • Lasagne bolognesi sheets (around 10)

For the Ragout

  • Minced beef (around 400g)
  • Chopped onions (around 40g)
  • Chopped celery (around 40g)
  • Diced carrots (around 100g)
  • Tomato concentrate (around 40g)
  • Water (around 40cl)
  • Extra Virgin Olive Oil (around 4 tablespoons)
  • Grated Parmigiano Reggiano cheese (around 40g)
  • Grated Mozzarella cheese (optional, not the naples way!)
  • Bay leave (1 or 2)
  • Salt and pepper (according to taste)

For the bechamel:

  • Milk (around 0.9L)
  • Butter (around 50g)
  • Flour (around 50g)
  • Nutmeg and Salt (according to taste)

1. In a saucepan fry the onions in the oil, celery and carrot. Since the carrots and celery takes more time than the onions, start by frying the onions then after around 10 minutes add the carrots and celery then fry them for another 10 minutes.

2. Once fried, you can add the meat and the bay leaf and fry them until the meat is brown.

3. On the side, start your bechamel sauce, melt the butter, then add the flour and boiled milk. Whisk the mixture while adding nutmeg and salt (according to taste) and bring to boil.

4. Once the onion, carrots, celery and meat are cooked, add the tomato concentrate and water season with salt and pepper and cook for around 20 minutes. You can also get ready-made marinara sauce instead of the tomato concentrate and water, this will speed up the process a bit.

5. Grate the cheese if it’s not already grated. I usually add grated Mozzarella cheese to separate the Parmigiano. They taste heavenly when mixed together!

6. Grease an oven proof dish and spread a ladleful of Bechamel and 4 tablespoons of ragout on the base then cover with two sheets of Lasagne Bolognesi. Be sure to buy Lasagne that does not require precooking or else you will need to cook it before starting the layering.

7. Repeat step 6 several times (usually around 3 to 4 times depending on quantities used in each filling and pan size) forming several layers making sure that you cover the corners of each sheet with plenty of bechamel and ragout sauce. As you are layering, sprinkle the Parmigiano and Mozzarella Cheese between each layer making sure that on the top there is cheese.

10. Enjoy your lasagne Bolognesi with three friends or family members.

I guess you already know by now what my favorite Italian Dish is.
Now, what is YOUR favorite Italian Dish!?

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