Lasagne Bolognese

stampa

One of Bologna's best-known traditional dishes. The structure of a classic lasagna features a crisp top crust produced by a gratin and a soft, succulent interior.

Recipes by Meat
Number of people:
4
Level of difficulty:
Medium
Required time:
50'
Nutritional values
per serving prepared according to this recipe.

Energy value
848Kcal - 3537Kj
- Protein
35g
- Carbohydrates
51g
- Fat
56g

Whole milk
 
900 g
Ragù alla bolognese barilla
 
400 g
Butter
 
50 g
Flour
 
50 g
Parmigiano reggiano
 
40 g
Nutmeg
 
as needed
Salt
 
as needed
Black pepper
 
as needed

Preparation

1

To prepare the béchamel sauce: melt the butter, add the flour, and pour in the milk, stirring to prevent lumps from forming. Add salt and a pinch of nutmeg. Bring to a boil and cook for a few minutes.

1

Grease a dish with the remaining butter, pour a layer of Barilla Ragù alla Bolognese and béchamel sauce over the bottom, then an alternating layer of uncooked Barilla Emiliane Lasagne all'Uovo, then finish with the ragù, béchamel, and Parmigiano Reggiano. Bake in the oven for 20 minutes at 220-220°C. Cool for 10 minutes before serving.

Chef's tips


To give the ragù meat sauce more flavour, use sausage as a replacement for some of the ground beef. When cooking the ragù meat sauce, add a ladle of stock if necessary.

Suggested wine


For this dish, with this lingering aroma, we recommend a full-bodied red wine, aromatic and sparkling, with a medium persistence, such as a Salamino Lambrusco from Santa Croce or a Sangiovese dei Colli Pesaresi.

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