Green lasagna with Bolognese sauce
by Tavolino
A classic first course of Italian cuisine, these lasagnas feature layers of green egg pasta, a rich Bolognese sauce, creamy béchamel, and Parmigiano Reggiano, all baked in the oven until golden brown.
Ingredients
- Green egg lasagna sheets 21
- Parmigiano Reggiano PDO (to grate) 250 g
- Ground beef 500 g
- Minced fresh pork pancetta 500 g
- Carrots 50 g
- Celery 50 g
- Onions 60 g
- White wine 200 g
- Tomato purée 250 g
- Water 1 l
- Extra virgin olive oil 20 g
- Fine salt to taste
- Black pepper to taste
- Whole milk (for the sauce) 50 g
- Whole milk (for the béchamel) 1 l
- All-purpose flour 80 g
- Butter 100 g
- Nutmeg (to grate) to taste
Preparation
- 1
Finely chop 50 g of carrots, 50 g of celery, and 60 g of onions for the soffritto.
- 2
In a large pot, heat 50 g of extra virgin olive oil and sauté the chopped vegetables.
- 3
Add 500 g of ground beef and 50 g of minced fresh pork pancetta. Brown well.
- 4
Deglaze with 200 g of white wine and let the alcohol evaporate.
- 5
Add 250 g of tomato purée, 1 l of water, salt, and pepper. Cover and cook over low heat for 180 minutes.
- 6
For the béchamel, melt 100 g of butter in a small saucepan and add 80 g of all-purpose flour.
- 7
Slowly pour in 1 l of whole milk, whisking continuously.
- 8
Cook the béchamel until it thickens, adding salt and grated nutmeg.
- 9
Briefly blanch the green egg lasagna sheets in salted water.
- 10
In a baking dish, spread a layer of sauce, then a layer of lasagna, béchamel, and Parmigiano Reggiano PDO.
- 11
Repeat the layers until all ingredients are used, finishing with sauce, béchamel, and Parmigiano.
- 12
Bake the dish in a preheated oven at 180°C for 40 minutes until golden brown.
- 13
Remove the lasagna from the oven and let it rest for 10 minutes before serving.