How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lasagna Bolognese (Lasagna Al Forno)?

You need 18 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 3 tablespoons butter, 1 cup onion, finely diced, 1/3 cup carrot, finely diced, and more.

Is Lasagna Bolognese (Lasagna Al Forno) suitable as pasta & noodles?

Yes, Lasagna Bolognese (Lasagna Al Forno) falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Lasagna Bolognese (Lasagna Al Forno)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagna Bolognese (Lasagna Al Forno) Recipe

Name: Lasagna Bolognese (Lasagna Al Forno)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3 tablespoons butter; 1 cup onion, finely diced; 1/3 cup carrot, finely diced; 1/4 cup celery, finely diced; 1 garlic clove, diced (more if you like garlic); 1/4 cup dry white wine; salt; pepper; 2 1/2 cups tomatoes, pureed in a blender; 1 pinch nutmeg; 2 tablespoons milk or 2 tablespoons heavy cream; 4 tablespoons butter; 3 -4 tablespoons flour; 2 1/4 cups milk; salt; 7 ounces parmigiano-reggiano cheese, freshly grated (divided); 1 pinch nutmeg

Lasagna Bolognese (Lasagna Al Forno)

Eats Now Editorial Team · 956 kcal · Pasta & Noodles

1
TOMATO SAUCE.
2
Place oil and butter in a saucepan, and turn the heat to medium.
3
When the butter starts foaming, add the diced onion, carrot, celery, and garlic.
4
Saute and stir until the onion is soft and translucent.
5
This is the time to add the ground meat if using.
6
Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
7
Add the wine, salt and pepper (to taste). Turn the heat to high, and let the wine evaporate. (Posting of 1/4 cup wine would not register correctly when entering recipe).
8
Add the tomato, nutmeg, and milk (milk helps cut down on acidity). When the sauce starts boiling, turn the heat to low.
9
Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
10
WHITE SAUCE.
11
Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
12
Add the flour, stirring continuously until golden.
13
Add the milk a little at a time. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
14
Turn heat off. Add salt to taste, and stir in the 1 oz. grated parmigiano cheese and pinch of nutmeg.
15
PASTA.
16
Begin cooking lasagna pasta in salted water as directed on package. Prepare al dente. To stop the cooking process, run cold water over drained pasta.
17
While pasta is cooking, begin.
18
PREHEAT oven to 350 degrees.
19
Grease heavily a large 13x9 baking dish.
20
Spread 2-3 Tbs. of tomato sauce over the bottom of the baking dish.
21
Place one layer of pasta over sauce in dish.
22
Spread with tomato sauce but not so thick you can't see pasta showing thru.
23
Spread with Balsamella white sauce. Try to pour as evenly as possible but don't blend. Not all tomato sauce should be covered.
24
Top with 2 ozs grated parmigiano reggiano cheese.
25
Repeat two times.
26
Top layer will be a beautiful marble of white sauce over the tomato sauce.
27
Bake for about 25 - 30 minutes. Doneness is when you fork the lasagna, it will pull out easily from the pasta.
28
Serve hot.

Lasagna Bolognese (Lasagna Al Forno)

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