Lasagna has a long history but the Lasagne alla Bolognese recipe, typical from Emilia Romagna, traces its origins no further than the start 19th century when some restaurants in Bologna (Emilia Romagna) began serving this dish to their clients. It was an instant hit! Since then this recipe has been one of the symbols of Italian cuisine and is very popular all over the world, and always on the table at Christmas.
Lasagne alla Bolognese
Lasagne alla Bolognese is one of the most popular dishes of Emila-Romagna.
Delicate layers of fresh pasta coated in a luxurious mix of hearty Bolognese sauce and creamy béchamel sauce.
Process onions, celery and carrots in a food processor until finely minced.
Heat oil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
Add ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
Cover meat with water; stir in tomato paste; season with salt and pepper. Cook at least 60 minutes or until meat is tender and sauce is thick.
Melt butter in a 4-quart pot. In a separate saucepan, heat milk.
Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
Add hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
Assemble Lasagne alla Bolognese
Preheat oven to 350°. Assemble lasagne in a 13x9 inch baking pan.
Spread ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the Bolognese sauce.
Assamble 5 layers each with 3 sheets Ready Lasagne, béchamel sauce, Bolognese sauce and grated Parmesan cheese.
Bake uncovered for 30/40 minutes or until heated throughout.
Let stand 10 minutes before cutting.
Lasagne alla Bolognese is a typical dish of the Emilia Romagna Region.
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