Photo: Eaters Collective
Lasagna alla Bolognese
21 ingredients
openrecipes
This classic lasagna is built from a hearty slow-cooked meat sauce, a creamy white sauce, fresh pasta and Parmigiano-Reggiano cheese. The elements are layered in the pan, but their flavors come together as the lasagna bakes. This dish is surprisingly delicate when made with fresh spinach pasta.
Estimated Nutrition (whole recipe, rough)
1708
Calories
94g
Protein
62g
Fat
184g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. unsalted butter
- 2 small carrots, chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 2 oz. thick-cut pancetta, chopped
- 1/2 lb. ground pork
- 1/2 lb. ground beef chuck
- 1/2 cup dry red wine such as Barbera
- 1 cup drained, chopped canned plum tomatoes
- 1 to 2 Tbs. tomato paste
- 2 cups beef broth, plus more as needed
- 1 cup milk
- 1 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. freshly grated nutmeg
- 3 cups milk
- 6 Tbs. (3/4 stick) unsalted butter
- 6 Tbs. all-purpose flour
- 1/2 tsp. sea salt
- 18 oz. fresh spinach pasta dough (see related recipe at left)
- 1 1/2 cups grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes