How to Make Lasagna Bolognese from Scratch
Maybe you’re not a nonna. And you didn’t inherit a faded recipe for lasagna Bolognese from one, either. Not to worry. What matters is that this version of the Italian classic tastes as though it’s been perfected over generations. The dish’s complex sauce, rich béchamel, and—here’s the secret—eight impossibly thin pasta layers (yes, homemade) create a brilliantly balanced bite. Time and dedication to each and every element turn this recipe into one that your grandkids (and friends) will be begging for.
ACTIVE TIME: 3 Hours
TOTAL TIME: 1 day
DIFFICULTY: Moderate. Bolognese and béchamel are easy; fresh pasta can be intimidating
GET THE RECIPE: Lasagna Bolognese
WATCH THE STEP-BY-STEP VIDEO
© Marcus Nilsson www.marcusnilsson.com2/3Everything You Need
1) Every ragù has to start somewhere: Ours begins with a traditional mirepoix of onions, carrots, and celery. 2) The sauce gets its depth from a blend of pancetta and ground pork and beef (and hours spent on the stove). 3) Making pasta from scratch elevates lasagna from great to legendary. 4) The béchamel, made from butter and whole milk, is both decadent and delicate. 5) You’ll need Parmesan, of course. A lot of Parmesan.
© Marcus Nilsson www.marcusnilsson.com3/3How to Sub Store-Bought
Homemade pasta is great: It’s rich, and it can be rolled very thin. But of course it’s not your only option: Fresh store-bought – Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 ½ pounds. Sizes vary by shop; if needed, trim the
noodles during assembly to fill pan without much overlap. Dried – If you spot imported dried egg noodles, they’re worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though).Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 ½ boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.
