Recipes

Lasagne alla Bolognese

Lasagne alla Bolognese

Lasagne alla Bolognese

Cooking Information
Serving Information
SERVINGS: 8
Ingredients
2 packages BiAglut Lasagne
1 cup parmesan cheese, freshly grated
7 tablespoons unsalted butter
For the Ragù alla Bolognese (Meat Sauce):
1-1¼ pound ground beef and pork mixture
1 small carrot, peeled and chopped finely
1 celery rib, chopped finely
½ cup onion, chopped finely
3½ tablespoons tomato paste; mixed with ¼ cup water
1½ cup milk
½ cup dry white wine
¼ cup extra virgin olive oil
salt and pepper to taste
For the Besciamella (White Sauce):
3½ tablespoons unsalted butter
2 cups whole milk
4-4½ tablespoons gluten-free flour; for a thicker sauce use more flour
salt to taste
pinch of nutmeg (optional)
DIRECTIONS
  • For the Ragù alla Bolognese: In a large saucepan, heat olive oil over medium heat. Add the meat mixture, carrot, celery, and onion. When the meat and vegetables have browned add the wine and tomato extract-water mixture. Simmer for about 2 hours, adding a little bit of milk at a time until the milk is finished. Season with salt and pepper.
  • For the Besciamella: In a thick-bottomed saucepan, melt the butter over low heat, add the flour and stir until the mixture becomes a light tan color. Pour the milk in slowly and continue stirring until the mixture begins to thicken into a creamy texture. Remove from the heat, season with salt, add the nutmeg (optional), and stir for another minute.
  • For the Lasagne: Blanch the pasta in salted boiling water for 1-2 minutes (add a few at a time to prevent sticking). Drain the pasta, lay on a clean towel and pat dry with another towel. Preheat the oven to 350° F. Butter the bottom and sides of a baking dish. Cover the bottom of the dish with a layer of pasta. Cover the pasta with a few tablespoons of the Ragù followed by a thin layer of the Beschiamella. Then top with parmesan cheese and a few flakes of butter. Repeat this process to make four layers ending with pasta. Dot the last layer of pasta with butter. Bake for about 40 minutes.
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