Neither cheap nor quick, but very delicious and worth the effort. This is the original lasagne bolognese recipe with lasagne noodles, original Bolognese sauce, Parmesan cheese and Béchamel.
A note on the ingredients:
For the Béchamel sauce, use 1 tbsp of flour to get thinner sauce, you will need the liquid to soften the lasagna noodles later on.
Make your own original bolognese sauce with 1/2 lb of pork and 1/2 lb of beef (250 g each), it will make approx. 2 lbs (1 kg) of sauce.
Original Parmesan cheese (Parmigiano Reggiano) will make it into the real thing. If you have to substitute it with something else, use Grana Padano or maybe Emmental. The stronger the taste the better.
When it comes to lasagne noodles, pick good quality Italian noodles with eggs, like Barilla. If you are brave enough and have a pasta maker machine, you can prepare them yourself. Important! Do not cook the pasta before putting it into the pan! Moisture coming from the bolognese sauce and the béchamel will soften the noodles. Use thinner Béchamel.
This quantity will make four layers in a 13″ x 9″ (33*23cm) baking pan. For four layers, divide the meat into 5 portions (one goes under the bottom layer of the lasagna noodles), bechamel into 4 portions, and the cheese into 5 portions again (the top layer of cheese has to be doubled to get a nice brownish color).
Authentic Lasagne Bolognese Recipe
Prepare the bolognese sauce. This will take 3 hours so you had better think ahead. You can make the sauce weeks before the lasagne, it freezes well. The cooking time indicated for this recipe doesn’t include the cooking time of the bolognese sauce and the bechamel.
Homemade, authentic bolognese sauce, the right choice for your lasagne bolognese
Preheat your oven to 350°F (180°C). To prepare your lasagne bolognese, first spread a little butter around the inside of an approx. 13×9-inch baking pan, then do the same with a little bolognese sauce.
The first layer is authentic bolognese sauce
Arrange one layer of lasagna noodles to cover the bottom of the baking pan. If necessary brake the noodles into smaller pieces to cover the baking pan evenly. Make sure the pieces don’t overlap each other, so they can cook through.
Assemble one layer of lasagna noodles, just like a puzzle
Spread bechamel on the noodles. Make sure it covers them completely. Without doing so the pasta wouldn’t be cooked through properly.
Spread the béchamel over the pasta
Cover the béchamel with bolognese sauce
Sprinkle it with a generous layer of grated Parmesan cheese.
Sprinkle it with grated Parmesan cheese
Continue with the layering. On top of the cheese comes another layer of pasta, then béchamel, bolognese sauce and grated cheese. The top of the lasagne bolognese should be béchamel mixed with bolognese sauce and sprinkled with double amount of cheese.
For the top use a mix of béchamel and bolognese sauce
Sprinkle the top with double amount of cheese
Bake the lasagne bolognese for about an hour. It is ready when the edges of the pasta are rippled and the cheese on the top is crispy and has a wonderful brownish-red color.
Lasagne bolognese fresh from the oven
How to serve lasagne bolognese?
When it’s done, take out the lasagne bolognese of the oven and let it sit for 10 minutes. Cut it into squares and if you feel like serve it with some green salad. It is a heavy but very delicious meal.