Italian

Lasagna Bolognese

Hard · 3 hr

Serves 8ItalianNut-free

Layers of fresh pasta, slow ragù and béchamel baked until bubbling. The ultimate Italian Sunday project.

3 hrTotal time

8Serves

4Steps

ItalianCuisine

Method

Cook ragù
Sweat soffritto in oil. Brown minces, add wine, tomatoes and milk. Simmer 2 hours until thick.
Why: Milk tenderises the meat and rounds acidity.
Cook from here
Make béchamel
Cook butter and flour, whisk in milk until smooth. Season with nutmeg.
Why: Silky béchamel binds the layers.
Cook from here
Layer
Alternate pasta, ragù and béchamel in a deep dish. Finish with béchamel and Parmesan.
Why: Even layers cook uniformly.
Cook from here
Bake
Bake at 180°C for 45 minutes until golden. Rest 15 minutes before slicing.
Why: Resting prevents oozing when cut.
Cook from here

Cover with foil for the first 30 minutes, then uncover to brown the top.

Cook ragù
Sweat soffritto in oil. Brown minces, add wine, tomatoes and milk. Simmer 2 hours until thick.
Why: Milk tenderises the meat and rounds acidity.
Cook from here
Make béchamel
Cook butter and flour, whisk in milk until smooth. Season with nutmeg.
Why: Silky béchamel binds the layers.
Cook from here
Layer
Alternate pasta, ragù and béchamel in a deep dish. Finish with béchamel and Parmesan.
Why: Even layers cook uniformly.
Cook from here
Bake
Bake at 180°C for 45 minutes until golden. Rest 15 minutes before slicing.
Why: Resting prevents oozing when cut.
Cook from here