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Classic Lasagna Bolognese

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 22 ingredients

  1. White wine
  2. 6 tablespoons butter
  3. Onion
  4. 1 pound ground beef
  5. Celery
  6. Wine
  7. 1 Bolognese sauce recipe additional
  8. 2 pounds fresh pasta sheets cut into 4x17 inch stri
  9. 1 cup water
  10. 2 tablespoons olive oil
  11. 1 pound ricotta
  12. Tomatoes
  13. 1/2 each teaspoon salt and ground white pepper
  14. Roux
  15. 1 cup grated Parmigiano Reggiano cheese
  16. Bechamel sauce:
  17. grated cheese for the Bechamel sauce
  18. Plum tomatoes
  19. 3 cups hot milk
  20. 1 Bechamel sauce recipe
  21. 6 tablespoons flour
  22. Carrot
Contains CeleryGlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

  2. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

  3. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

  4. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.
  2. Bolognese sauce: 2 tablespoons olive oil 2 tablespoons butter 1 small onion, chopped 1/2 cup chopped celery 1/2 cup finely chopped carrot 1 pound ground beef Salt and pepper 1/2 cup dry white wine 2 cups canned plum tomatoes, seeds removed and roughly chopped 1 cup water
  3. Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook till wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.
  4. Pasta: 2 pounds fresh pasta sheets, cut into 4 x17 inch strips 12 quarts water in a large pot suitable in which to cook the pasta 2 tablespoons salt Large bowl of water with ice cubes to cool the pasta
  5. Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, re-boil and begin to blanch or par-cook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled.
  6. Assemble and bake the lasagna:
  7. Pre-heat the oven to 375 degrees f.
  8. Spread some Bechamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of Bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is Bechamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has begun to brown and the edges are crispy.
  9. Two variations:
  10. Southern style:
  11. 1 pound Mozzarella cheese thinly sliced 1 pound Ricotta cheese 4 egg yolks 2 tablespoons ground black pepper 2 pounds pasta 1 recipe meat sauce 1 cup Parmigiano cheese No bechamel
  12. Combine the yolks and the ricotta cheese to make a mixture that will be used in place of the bechamel sauce. When assembling, ad some sliced mozzarella to the layering technique and be sure that the final layer is one of mozzarella cheese. Bake using the same directions.
  13. Vegetarian style:
  14. 2 pounds pasta sheets 1 pound Mozzarella cheese 1 pound Ricotta 4 egg yolks 1 pound fresh Crimini mushrooms, thinly sliced 1/2 pound zucchini, thinly sliced 2 pounds fresh spinach leaves, well washed 2 cups tomato sauce made in a similar slow cooked fashion but meatless and with the addition of basil leaves 1 cup Parmigiano cheese 1/4 cup olive oil Salt and pepper
  15. The layering technique is the same here as in the previous recipe. The vegetables must be cooked first. Saute the sliced mushrooms in 1 tablespoon of olive oil, season with salt and pepper and cool. Saute the zucchini with 1 tablespoon of olive oil, season and cool. Cook the spinach leaves in the same fashion but cool by placing on paper towels to absorb the excess moisture. Assemble in the same fashion alternating pasta, ricotta, mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella and pasta. Finally ending with a top layer of mozzarella. Bake similarly at 375 degrees until golden and crisp.
  16. Cool all three lasagnas for 20 minutes before serving.
  17. Serves 12-18 servings, using a 10 x 17-inch baking dish

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Baking dish
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Spatula
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: COOKING LIVE SHOW #CL8781. Saved from RecipeSource (SOAR) (http://www.recipesource.com/ethnic/europe/italian/lasagna-bolognese1.html), file Recipes/www.recipesource.com/ethnic/europe/italian/lasagna-bolognese1.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.