lasagna best recipe! You must try this!

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Meet my all-time favorite sauce bolognese recipe ♡
🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead.
🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce.
🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer
🔪Tomatoes: I really recommend investing in a large can brand Motti

Ingredients:
-Pancetta 200 gr
-Ground beef 500 gr
-Onions 2 pcs (medium)
-Carrots 2 pcs (medium)
-2 stalk celery
-Red wine 150 ml
-4 tbsp extra-virgin olive oil
-2 tbsp tomato paste (Concentrate)
-Beef broth 100-150ml
-Tomatoes MOTTI 250 gr
-Salt and pepper to taste

TO MAKE THE BOLOGNESE RAGU:(I didn’t use pancetta in my recipe; my guest doesn’t eat pork, so I didn’t add it.)

Finely chop the carrot, celery, onion and cut the pancetta into small cubes.
Heat the olive oil in a large pot and add the vegetables and pancetta, saute until the vegetables have softened but are not browned (5-10 minutes) Then add the beef and cook until browned. Add tomato paste, cook over high heat for 2 minutes. Add crushed tomatoes (I used motti) simmer for about 3 minutes. Add white or red wine and simmer for 1 hours over low heat. Then add beef broth and simmer for 30 minutes over low heat. Add salt and pepper to your taste, simmer the sauce uncovered for another 30 minutes.

You can buy ready-made béchamel sauce, but you have to know that homemade béchamel sauce is very easy and fast to make. The ingredients and the steps are few, just follow some rules. In fact, there are some steps that, if done wrong, compromise the success of the sause.

So now let’s see together how to make the best Bechamel Sauce Recipe! ☺️

⏰Prep Time: 5 Min
⏰Cook Time: 15 Min

Bechamel Ingredients

500 ml (2 cups) of milk
50 g (1,7 ounce or ¼ cup) of unsalted butter
50 g (1,7 ounce or 4 tablespoons) of all-purpose flour
1/4 teaspoon of fine salt
freshly grated nutmeg
Parmigiano reggiano cheese (optional)
Freshly ground pepper.

✅ASSEMBLE AND BAKE THE LASAGNA

✅♨️Pre-heat the oven to 200C (400F).

This Lasagna Bolognese has 4 layers, layering the bolognese sauce with the bechamel and parmesan between lasagna noodles.

When assembling your lasagna, make sure to use the right size pan. I used a deep 15×24 ceramic baking dish.

Bake at 380 F (190C) covered for 30 minutes , uncover and bake for 15 minutes to get the cheese on top nice and bubbly. After you pull the Lasagna Bolognese from the oven, let it rest for 15-20 minutes before digging in and serving.

Fresh pasta sheets cook faster. If you can’t find fresh pasta sheets, you can use dried pasta sheets. To use dried pasta sheets in lasagne, cook the lasagne for 10-15 minutes longer than fresh sheets.

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LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) Even if culinary critics say that this is not an authentic recipe! I will tell you that it is incredibly delicious! 🤤😅

Lasagna Bolognese (Lasagne alla Bolognese) made with the most incredible and flavourful Bolognese Ragu, creamy bechamel sauce and layers of fresh lasagna. A comforting and truly special recipe that’s worth all of the effort.

Meet my all-time favorite sauce bolognese recipe ♡
🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead.
🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce.
🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer
🔪Tomatoes: I really recommend investing in a large can brand Motti

Ingredients:
-Pancetta 200 gr
-Ground beef 500 gr
-Onions 2 pcs (medium)
-Carrots 2 pcs (medium)
-2 stalk celery
-Red wine 150 ml
-4 tbsp extra-virgin olive oil
-2 tbsp tomato paste (Concentrate)
-Beef broth 100-150ml
-Tomatoes MOTTI 250 gr
-Salt and pepper to taste

TO MAKE THE BOLOGNESE RAGU:(I didn’t use pancetta in my recipe; my guest doesn’t eat pork, so I didn’t add it.)

Finely chop the carrot, celery, onion and cut the pancetta into small cubes.
Heat the olive oil in a large pot and add the vegetables and pancetta, saute until the vegetables have softened but are not browned (5-10 minutes) Then add the beef and cook until browned. Add tomato paste, cook over high heat for 2 minutes. Add crushed tomatoes (I used motti) simmer for about 3 minutes. Add white or red wine and simmer for 1 hours over low heat. Then add beef broth and simmer for 30 minutes over low heat. Add salt and pepper to your taste, simmer the sauce uncovered for another 30 minutes.

You can buy ready-made béchamel sauce, but you have to know that homemade béchamel sauce is very easy and fast to make. The ingredients and the steps are few, just follow some rules. In fact, there are some steps that, if done wrong, compromise the success of the sause.

So now let’s see together how to make the best Bechamel Sauce Recipe! ☺️

⏰Prep Time: 5 Min
⏰Cook Time: 15 Min

Bechamel Ingredients

500 ml (2 cups) of milk
50 g (1, 7 ounce or ¼ cup) of unsalted butter
50 g (1, 7 ounce or 4 tablespoons) of all-purpose flour
1/4 teaspoon of fine salt
freshly grated nutmeg
Parmigiano reggiano cheese (optional)
Freshly ground pepper.

1. Melt the butter in a saucepan over medium heat, then whisk in the flour until smooth.
2. Cook the flour/butter mixture on medium-low heat, whisking constantly, for 2-4 minutes. The flour must not brown!
3. Gradually whisk in the warmed milk.
4.Keep whisking your sauce and simmer it over medium heat until it has thickened and coats the back of a spoon.
5.Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Béchamel sauce is ready to use.

✅Only use medium-low heat after adding the milk, Béchamel catches on the bottom of the pot quickly when set over too high a heat.

✅The sauce thickens as it cools and gets more liquid again as it heats up (kind of like condensed cream soups). So keep that in mind if you want to change the thickness – only add more milk if the sauce really needs it.

✅ASSEMBLE AND BAKE THE LASAGNA

✅♨️Pre-heat the oven to 200C (400F).

This Lasagna Bolognese has 4 layers, layering the bolognese sauce with the bechamel and parmesan between lasagna noodles.

When assembling your lasagna, make sure to use the right size pan. I used a deep 15×24 ceramic baking dish.

Bake at 380 F (190C) covered for 30 minutes, uncover and bake for 15 minutes to get the cheese on top nice and bubbly. After you pull the Lasagna Bolognese from the oven, let it rest for 15-20 minutes before digging in and serving.

Fresh pasta sheets cook faster. If you can’t find fresh pasta sheets, you can use dried pasta sheets. To use dried pasta sheets in lasagne, cook the lasagne for 10-15 minutes longer than fresh sheets.

ChefSofiaa

Por fin alguien que sigue las recetas originales

lauratafa

Me enamoré de repente!!! 😂 Espectacular esa lasagna!!! 🤤😍

carolinamorelli

Me encantan sus videos chef gracias por la recetas que nos comparte lo hace ver muy favil😊

saraalvarado

I make it very simimar to this too. I just add diced guanciale or pancetta panfried with garlic for some extra 🤌🤌 points, delicious!

kebabfoto

Perfect 👍 just always the red wine before tomato sauce 🙏🏻😋😋

mirra.m.mnymny

Ово је савршено, не знам у чему је разлика ако се вино додаје пре или после парадајз соса. Правићу по овом рецепту сигурно. Поздрав из Србије!❤

brankamarkovic

My mouth is watering just watching this🤤.

turbolegends

Omg, eso es una explosion de sabor😊😊😊 muy apetecible

socatajaviera

A masterpiece! I'll be over shortly...😂❤❤

sheilahtaylor

Gracias por receta chef me encantan sus videos

saraalvarado

Ah la pâte à lasagne qui recouvre le plat mais on a pas ça en France 😢

rafikabns

Red wine goes before tomato sauce and no need for tomato paste.
It's a fairly decent lasagna, but not Alla Bolognese, because in order to cook a proper Bolognese you need a proper Ragù alla Bolognese and the process could take at least 3 hour only for the ragù.

MrBaffo