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Traditional Lasagne

Traditional Lasagne recipe image
This Traditional Lasagne is the ultimate comfort food, offering a harmonious blend of savory Bolognese sauce, velvety Bechamel, and tender fresh pasta. The deep, meaty flavors of the pork-based rag&# 195;¹ are perfectly balanced by the nutty Parmesan and creamy white sauce. While it requires some time to prepare the sauces and assemble the layers, the result is a deeply satisfying main course that tastes even better the next day. Ideal for Sunday family dinners, holiday gatherings, or when you want to impress guests with a dish that feels both rustic and elegant. Serve with a simple green salad and crusty bread to soak up every delicious bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 21.8
Description
This Traditional Lasagne is the ultimate comfort food, offering a harmonious blend of savory Bolognese sauce, velvety Bechamel, and tender fresh pasta. The deep, meaty flavors of the pork-based rag&# 195;¹ are perfectly balanced by the nutty Parmesan and creamy white sauce. While it requires some time to prepare the sauces and assemble the layers, the result is a deeply satisfying main course that tastes even better the next day. Ideal for Sunday family dinners, holiday gatherings, or when you want to impress guests with a dish that feels both rustic and elegant. Serve with a simple green salad and crusty bread to soak up every delicious bite.
Ingredients
  • 2/3 Recipe Egg Pasta or use 2
Directions
  1. 1
    Prepare the Egg Pasta dough according to package or recipe instructions. Roll as thin as possible and cut into 2-inch wide strips or approximately 4-inch squares.
  2. 2
    Grate the Parmesan cheese and set aside.
  3. 3
    For the Bolognese Sauce: Dice the onion, carrot, and celery. Mince the garlic.
  4. 4
    Melt butter in a saucepan over medium heat. Add the ground pork and cook until it just loses its pink color, about 3 minutes.
  5. 5
    Add the diced onion, carrot, and celery; cook until tender, about 5 minutes.
  6. 6
    Add the minced garlic and cook for 1 minute.
  7. 7
    Add the dry white wine, stirring with a wooden spoon to deglaze the pan. Simmer until reduced by half, about 15 minutes.
  8. 8
    Add the heavy cream and nutmeg; simmer until thickened, about 5 minutes.
  9. 9
    Stir in the tomatoes and their juice, breaking them up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper.
  10. 10
    For the Bechamel Sauce: Melt butter on low heat in a separate saucepan. Whisk in the flour and cook for 1 minute.
  11. 11
    Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes.
  12. 12
    Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water.
  13. 13
    Preheat oven to 400°F (204°C). Pour a thin layer of Bolognese Sauce into the bottom of a baking dish.
  14. 14
    Arrange a layer of pasta on top of the sauce.
  15. 15
    Pour 1/3 of the remaining Bolognese sauce and then 1/3 of the Bechamel sauce over the pasta. Sprinkle with 1/4 cup Parmesan cheese.
  16. 16
    Repeat the layers two more times, ending with a final layer of Parmesan cheese.
  17. 17
    Loosely cover the lasagne with foil and bake until warmed through, about 20 minutes.
  18. 18
    Remove the foil and place the lasagne under the broiler until golden brown, about 5 minutes. Watch closely to prevent burning.
  19. 19
    Let the lasagne sit for 10 minutes before serving to allow it to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 21.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: Lasagne can be assembled up to a day in advance and refrigerated. You can also freeze it at this stage. If cooking from frozen, add extra time to the baking process.

Ingredient Note: The original text mentions "Egg Pasta or use 2" which likely refers to using 2 pounds of dry lasagne noodles if not making fresh pasta. If using dry noodles, you may not need to boil them first depending on the brand (no-boil vs. regular).

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

Keywords: italian, lasagna, lasagne, pasta, bolognese, bechamel, homemade, pork, cheese, comfort food, dinner, layered, traditional, slow cooked, family style, comforting, rich, savory, classic, weeknight
Read it online: https://www.chefs-mate.com/recipe/traditional-lasagne-2/