Bolognese Beef and Spinach Lasagna — Lasagne alla Bolognese
The classic Emilian baked pasta of fresh egg-and-spinach sheets layered with slow-cooked beef and pork ragù, creamy béchamel, and Parmigiano Reggiano, baked until bubbling and burnished on top.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice pancetta, carrot, celery, and onion. Measure ground beef and pork. Grate nutmeg and Parmigiano Reggiano. Warm beef stock and milk. Cut lasagne sheets to fit a 24cm × 36cm dish (or use a standard 9" × 13" baking dish).
Saute
Heat 4 tbsp oil and 2 tbsp butter over medium heat. Add pancetta, cook 3 minutes until rendered. Add carrot, celery, onion; cook 8 minutes over medium-low heat until soft and golden. Raise heat to medium-high.
Build 1
Add ground beef and pork to pan, breaking up with a spoon, cook 6 minutes until no pink remains. Pour in white wine, simmer 3 minutes until almost evaporated. Add 200ml warm milk and nutmeg, simmer on low 10 minutes until milk absorbs.
Simmer
Stir in passata, warm beef stock, bay leaves, salt, and pepper. Bring to bare simmer, reduce to very low heat, cover partially, and cook 90 minutes, stirring every 15 minutes. Top up stock if it dries out.
Build 2
While ragù finishes, melt 40g butter over medium-low heat. Whisk in flour, cook 2 minutes until pale gold. Slowly whisk in warm 600ml milk, cook 5 minutes until thickened to coating consistency. Whisk in nutmeg and salt. Cover with cling film.
Bake
Preheat oven to 190°C. Discard bay leaves from ragù. Brush dish with 1 tsp oil, spread 1/4 cup béchamel on base. Layer: sheet, 1/4 cup ragù, 3 tbsp béchamel, 1 tsp Parmigiano, repeating to 4 layers, ending with béchamel and generous Parmigiano. Bake 30 minutes until bubbling and deeply burnished.
Rest and plate
Rest lasagne 5 minutes. Cut 2 generous squares, transfer to plates, finish with black pepper, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.