Lasagna Bolognese Recipe
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- Опубликовано: 29 ноя 2018
- I’m guessing the way you make lasagna is with some dried noodles, ricotta, eggs, mozzarella, parmesan and some sort of tomato or meat sauce correct?
While sure this can taste great, it’s just not the classic way to make a lasagna recipe.
In fact, if you were to go to Italy and visit a restaurant and ask for the most authentic lasagna in the country, this lasagna Bolognese is what they would serve you.
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Authentic Classic Lasagna Bolognese Recipe with Homemade Noodles
For the Bolognese:
1 peeled and roughly chopped yellow onion
4 peeled and roughly chopped carrots
4 roughly chopped stalks of celery
6 garlic cloves
3 tablespoons of olive oil
1 ½ pounds of ground pork
1 ½ pounds of ground beef
28 ounce can of crushed tomatoes
sea salt and fresh cracked pepper to taste
For the Béchamel:
6 cups of whole milk
6 tablespoons of unsalted butter
9 tablespoons of all-purpose flour
pinch of ground nutmeg
sea salt and fresh cracked pepper to taste
For the Lasagna Noodles:
4 cups of semolina flour
6 eggs
½ teaspoon of sea salt
For the Cheeses:
10 ounces of shredded mozzarella cheese
1 cup of grated Parmesan cheese
Serves 12
prep time: 60 minutes
cook time: 120 minutes
Procedures:
Bolognese: Add the onions, carrots, celery and garlic to a food processor and pulse on high speed until it is finely minced.
Next, add the olive oil to a large pot over medium heat and add in the minced vegetables and sweat for 4 to 6 minutes.
Add in the ground pork and ground been and cook until browned and cooked through out, about 15 minutes.
Pour in the tomatoes, season with salt and pepper. Mix and cook for 90 minutes on low heat. Keep warm.
Bechamel: Add the milk to a large pot over medium-low heat.
In a separate pan over medium heat add in the butter until melted.
Stir in the flour until combined and cook over medium-low heat for 2 minutes to make a roux.
Add the roux to the pot of warm milk and stir over medium-low heat until very thick. Season with salt, pepper and nutmeg. Keep warm.
Noodles: Add the flour, eggs and salt to a food processor and pulse on high until big chunks are formed. If it’s gritty add water, if it’s real wet add some more flour.
Transfer to a clean surface.
Knead for 15 minutes before placing in a plastic bag and resting in the refrigerator for 20-30 minutes.
Remove the plastic from the dough and cut it into 3 equal size pieces.
Lightly flour the dough pieces and press down with your hand. Run a piece of dough through the hand crank pasta maker on the 0 setting and run it through 3 times.
Turn the crank to 3 and run it through 2 times. Change the setting to 6 and roll it out once and ten dust with flour on a clean surface.
Cut the dough with a knife so that it will fit into layers in a lasagna casserole pan.
Par boil the noodles in a large pot of boiling salted water 6 to 7 noodles at a time for only 20 to 30 seconds.
Place them separately on kitchen towels until it’s time to plate up.
To Layer: Place a small amount of bechamel sauce to the bottom of a lasagna pan. Next do the same with the Bolognese sauce.
Add a layer of cooked noodles to completely cover both sauces. Then do the same with both sauces on top of the noodles.
Sprinkle some mozzarella and parmesan over the sauces. Repeat the process until the noodles, sauces and cheeses have been used.
Be sure to reserve plenty of the sauces so that the thickest layer is poured over the top.
Bake at 400° for 35 to 40 minutes or until browned and crispy in the corners.
Slice and serve! 
Хобби
You’re killing me here! This is the lasagna recipe I’ve been looking for since my first time in Italy. Simply cannot thank you enough for sharing this. You are absolutely THE GOAT!
My husband doesn't typically like lasagna because he's not a fan of ricotta cheese. When we found this recipe we had to try it! We just teamed up and cooked it together for Sunday dinner; he made the Bolognese, I did the rest, and it was a major hit! There's something truly special about taking the time to cook homemade Italian meals from scratch.
Extraordinary, certainly the best lasagna I have ever eaten. Less difficult to make than I thought it would be. Thanks for sharing. Your videos are tremendous.
Fantastic sir, thank you kindly for watching and giving it a shot.
Hi where do I get myself a pasta noodle maker?didn't realize it was so easy.I think it would make a huge diffrence in my PASTA making,LASAGNA making abilities...YES I CAN DO THIS..Noe Where to get a pasta rolling out machine in the US online ok?
Wow Chef!... Dude....this was phenomenal. Made this recently and it changed my lasagna forever. I love the traditional bolognese sauce and that bechemel. This will now replace the ricotta-egg mix going forward. Thank you for this recipe and video! Took my lasagna to a new level with this one 👍🏻❤️
There is run of the mill lasagna and there is lasagna made by the incredible Chef Billy Parisi. It's authentically Italian with bangs of flavour - stunning! ~ Lorie
I know this is an old video but I just made this (I did substitute the Italian sausage for the pork). It was so incredible I just felt compelled to post this. This is the first bolognese I've made and with the bechamel instead of ricotta this came out absolutely amazing. Thanks for the video.
I’m planning to make this with the Italian sausage as well for a dinner party tomorrow! I’ve also never made a lasagna with the bechamel, I’m a bit nervous but glad I saw this comment!
While I haven't made this full lasagna recipe yet, I did make the bolognese sauce component and served it over penne pasta with parmesan cheese. It was fantastic. Even had enough to share with my folks and my mother got to brag about "teaching him everything he knows" about cooking, lol. Thanks, Billy! Love your recipes, please keep doin' the Lord's work here on RUclips!
Our community has moved to the next phase of the pandemic so we are going to open our home tonight to our church family. This lasagna is what I’m going to serve. Don’t have time for the noodles because I’m also making your awesome sourdough bread and roasted veggies. Gotta clean the house and plant my flowers as well, but next time I’m going with the pasta. Thank you, Billy. You’re making me such a better cook that my husband has asked me to stop cooking. He says it soooo good he can’t not eat it.
Thanks for giving it all a shot.
Your videos make cooking so approachable. Love them! Thanks so much
Everything about this was great! Followed exactly and it was delicious! Folks, do not be intimidated about making this...much easier than you think. Every element was outstanding; the pasta, the bechamel sauce and then the bolognese...OMG, the bolognese was the absolutely best! Thank you for this great recipe Chef Billy!!
It looks amazing! Gotta make it!
OMG!! I love making lasagna, but I have been looking for an AUTHENTIC! classic lasagna... Thanks Billy!!😊😋❤️
I made this recipe and followed it exactly. I was skeptical along the way as there aren’t a lot of seasonings. But I had faith and continued on, since I have not been disappointed by Chef Parisi recipe. The end result was AMAZING! My husband went bananas over this. So much flavor, not too gooey and one of the best dinners ever! Thank you for sharing this recipe!
Love this Lasagna, keep making these amazing Italian food classic, super yummy indeed!
making this today!!
The best lasagna I have ever had!! Thank you for the recipe! You were right, a labor of love but so amazing!
Thanks chef. Amazing
My pleasure
This looks amazing and sounds delicious. Friends and family get together for Pasta Night. I am calling dibs on Lasagna and I will use this recipe. Thanks so much. Now if there is not a pasta maker under the tree this Christmas I will have to go with store bought lasagna. Thank you so much for the recipe. Merry Christmas and Happy New Year!
This recipe is absolutely delicious. The fresh made lasagna sheets make all the difference😍. Love this so much and THE best lasagna I've eaten. Not to mention the subtle pride of making it from scratch makes it feel even better. If you haven't tried it yet, go give it a try once. You'll never stop making this again and again, I'm sure. 💕
CANNOT wait to make this!!!!!!!! And best part is you really get two recipes in one: lasagna, but also spaghetti bolognese if you just cut ur pasta into spaghetti. 😍😍😍😍
I just made this on Sunday and WOW, it was absolutely pure deliciousness (is that a word) It definitely takes some time but the end result is worth it. I highly recommend this recipe. Thank you for sharing
This is the best Lasagna ever!!!!!!! so so good... start to finish about 4 hours..but well work it!!!! Thanks so much for your videos!!!
Made tonight….absolutely wonderful…..had bit of trouble rolling out pasta w machine…..rolled out some w roller then finished on no 5 on machine
My mouth is watering just watching this video! I am sooooo definitely making this. YUMMY
My daughter and I make lasagna together once a month. We like to refer to it as our "night in". We are going to use this recipe next time. I can't wait to try homemade noodles. I have never done them before so it could be interesting! Merry Christmas to you and yours and as always...THANKS FOR ANOTHER AMAZING RECIPE!!!
Looks so good!!! Can’t wait to try it!
Thanks for watching!
Hi Chef! Quick question-how deep should my lasagna dish be to accommodate 8 layers like you’ve got?
Love this recipe I will make thank may God Bless 🙏
Thank you
This is fantastic great job. Awesome your a great chef and I’m stuck for life on your recipes. So simple but so much good flavor. Keep it coming chef Billy. This is a winner boy oh boy that bechamel makes a world of difference. Thank you.
This looks amazing!! I think my daughter and I will have to give this a shot.
Looks super yummy. Giving it a shot.
Thank you!
Looks so yummy! I too am Sicilian and lasagna is my all time favorite! I am going to try your recipe! Can’t wait!
Thanks for watching!
I’m first gen.Sicilian and I love to cook and bake.... Your bolognese lasagna rings true!! My mother loved using bechamel instead of ricotta in lasagnas or pasta al forno. I make my mom’s spinach pie with raisins, and something called scatch, very thin bread dough filled with Italian sausage and ricotta, then rolled like a strudel. OMG, soooo delicious...... I always wanted to go to the CIA but instead got my Ph.D in microbiology... I’m in NY about 10 miles north of the CIA campus, where I have taken some Saturday short courses in the past. Thanks, happy I discovered your channel...Ciao!!
Love these stories my man, thanks for sharing
Your enthusiasm is contagious! I so enjoyed watching this video.
I followed this recipe except i dont eat pork so i used all beef instead, broooo that was the best lasagne i ever ate. Even my house hold was loving it, thanks chef!
That’s awesome, thanks for giving it a shot!!
Made this last night. Definitely a labor of love! I made it in advance and will heat it up tonight. The last time I made mac and cheese it took way longer to heat than what the recipe called for, hoping it's not the case for this one. 400 degrees for approximately an hour, correct? The lasagna noodles turned out super messy but hopefully they taste good!
Update: it turned out to be phenomenal! One person even went so far as to say it was “life-changing” 😄
Thank you chef i followed your recipe but modified the pasta added spinached and i didnt have an oven with 400 C so i struggled a bit. Nevertheless you have really added something to my life😍😍
400 F lol
Looks amazing! I’m curious, you didn’t add milk to the sauce and you only added 3/4 cup of wine. Why is that?
Also, the tip about kneading the dough was good. That may explain why I’ve been underwhelmed by my fresh pasta.
Nice!!!
"Amazing" is currently the most over-used adjective. "Absolutely" is up there as well lol
The lasagna looks fantastic, btw. I used your recipe for the Bechemel.
Would love it if there was a printable version of your recipes!
Everyone of my recipes can be found at billyparisi.com
@@ChefBillyParisi Thank you. I looked in the Description/Show More section for your website link but it wasn't in there. I ended up just copying it into Word and formatting it myself.
Made this tonight can't wait to take a bite!!! Just an FYI your print recipe does not include the wine :( But I'll bet it's going to be delicious anyway
In the UK we always used the béchamel method. In the past we did not have wide access to ricotta and marsCapone cheese etc. Cheddar was our only use of cheese and later a bit of Parmesan (no pecorino), So white sauce was our normal; we were not taught any other way. But now we are becoming curious and fascinated about the American Italian method and beginning to use the white cheeses instead of the traditional white sauce way (me included). How crazy is that🙋🏾♀️😂😂😂
Oh dude…bro lol going to try this next lasagna it looks killer
Yep...folks you must make the sauce as he does. I put celery in mine too. The longer you cook your sauce, the better. 5hrs.
The bechemel is also the secret. Greeks use it in pastiso.
Yes!!!!!!
Love your beignets and lasagna video. ... can you please add more vegetarian dishes? Thank you!!
Possibly. Not really my thing tbh
I saw that you have just a seperate recipe (and video) for a bolognese sauce that seems to be more work/ingredients/time than the one in the lasagna video. Would you recommend a person use that bolognese in the lasagna recipe if they had the time? Would it make the lasagna better or is it overkill? Thanks
Oh dude...Bro!!! hahahaha, thanks for making this with love and fun, Im making this today!
You had me with your pretzels now i watch all of your videos
Appreciate you
Wow
I have a question I can at chicken or beef
What kind of flour is the best substitute to use?
Nice ...very delicious Billy. Of course we have the same name so am sure you will always make it right... I am a fun now officially...thanks bro
Appreciate the support my friend, it means a lot.
@@ChefBillyParisi just keep it on and on bro.. and make sure to always keep the interaction channels available for your fans...good work bro
nice
Never go up against a Sicilian when Bolognese is on the menu!
👍 straight from the motherland
Billy! Oh dear, where to start? so much to say. First, I checked your website and I have NO idea why I didn't do it earlier!!!! There is SO much to discover, enjoy and to learn there. I checked the Panettone and it's amazing. I love fresh pasta, but don't make it too often. I'm now watching from Singapore and just wishing to be back home soon to make this! Thanks so much 😊
Made this lasagna tonight with self made pasta sleeves and it was absolutly amazing.... Did however put some more chili and origano in the the tomato paste :) thanks very much for the recipe
Thanks for giving it a shot!
Can I use all purpose flour instead of semolina flour????
What can I substitute the white wine with?
Just skip it
Forgot to mention how important it is to cook the liquid off of the soffritto and ground meats before deglazing with wine!!!
Just remember these wise words... when it starts to look foamy, your butter is ready homie!
Made this the other day it was amazing! I was the person who hated lasagna because it was always overseasoned but with this recipe you turned me. Why did we need to boil the pasta ? Do you need to do this only with fresh pasta or ? Thank you for another great recipe, this is my 3/4 time cooking with you chef Billy :)
You could do it with store-bought but there is a difference in flavor for sure.
I do like the American version, but I've had the real thing, and if you can get it, definitely worth it.
💯
Me watching this while I’m eating a Stouffer’s lasagna. 🥴
You have great recipes! BTW you are actually American with Italian ancestry.
Il tuo pane é the Best peróóó..
How do I print out the recipe?
Billyparisi.com
May i get the list of ingredients
Check the description
Can I use store bought noodles?
If you want
How are you getting the meat seared when there is already tons of vegetables in there? Doesn’t it just cook and stay grey. Isn’t it better to cook the meat separately?
epically bad soundtack this time lol but always fantastic culinary wise
Is it really necessary to boil the noodles? Those cook really fast and you're already cooking it in the oven for 40 minutes anyway. Anyway, amazing work!
I do, since it’s not a lasagna drenched in sauces
@@ChefBillyParisi got it! Thanks chef!
🤗👍
Dope lasagna ! Let’s package that.
👌🏽 i cook it with lamb 🐑 meat 😋
Mini
It needs kneading😏
Chef Bro, are you telling me you don't add any fresh Basil to this dish? That seems illogical!!! Even some fresh oregano and/or red pepper flakes, flat leaf parsley, etc.
I mean no offense by saying this, as I'm sure you know what you're doing but, you shouldn't simmer the meat in the wine. You're really missing out on some great flavors that are added by truly browning the meat, alone, while continously dipping out the drippings (Maillard reaction) then, pouring in the wine, deglazing the meat and scraping up all the yummy "Fond" from the bottom.
I agree with you however, there’s quite a bit of moisture from the sweat veggies and not enough surface area in that small pot to get that nice brown. But also if you roast ground meat too much it becomes crunchy. I want a nice simmered sauce, not a caramelized one. One thing I’ve learned along the way is not everything needs to be caramelized. Nonetheless, I understand your comment.
There’s no garlic in a traditional Bolognese Ragù, also, go lighter on the tomato. There is no Mozzarella cheese either. Other than that, a great recipe. 👍🏽
It’s a great recipe AS IS
im jealous cuz my ass is lazy lol
Ma anche no...
Man, I'm on keto. Sucks for me.
There is no garlic in an authentic Bolognese ragù. It is also more authentic to use tomato paste only.
Authentic with garlic in the ragu???
You’re right, garlic doesn’t belong in a Lasagne Bolognese
Oh Benny. Who are you to decide what's authentic?
@@jusssayin480 Just informing, not deciding.
this description is so wild bcus the only thing you did differently was not use ricotta ?
Really?? Everyone makes homemade noodles in their lasagna? Most people use ricotta, herbs and some bs sauce.
So you're saying you don't want to be a teacher but this video is nothing but trying to teach us
You always you don't have a degree in education because at the end of the video you don't even know what videos you're going to be doing next week so there's no planning as you would expect from any teacher.
Shut up. You didn't even read what you posted. "You always you don't have a...." That's not proper English dude.
@UCOP753ITIFG1_y7lmxELYWA you should check the video. "Boom we are done" is not correct English. Oh by the way I was using speech to text. Sorry that is is that is not English correct correct is correct grammar DUMBASS! 😂. SORRY ABOUT YOUR OCD OR DCO OR STFU
Nutmeg is a joke
No you are a joke! That is a tradition herb in a Béchamel sauce.
Sorry he missed the milk in the Ragu. It's critical to that Bologna home cooked flavour. I like the enthusiasm though 🙂