Lasagna Bolognese

Foundations Referenced

• → mother-sauces
• → spice-blends

Ingredients

• 1 batch ragù bolognese (→ see pork ragù recipe or use the method below)
• 1 batch béchamel (→ foundation, make 3 cups)
• Fresh pasta sheets (→ foundation) or 1 lb dried lasagna noodles
• 2 cups grated Parmesan
• Fresh mozzarella (optional)
• Ragù: 1 lb ground beef + 1/2 lb ground pork, mirepoix (brunoise), 1/2 cup white wine, 1 can crushed tomatoes, 1/2 cup milk, 1 cup stock, bay leaf

Method

1. Make: Make ragù: brown meats, add soffritto, deglaze with wine, add tomatoes, stock, milk, bay leaf. Simmer 2 hours.

2. Make: Make béchamel (→ foundation). Keep warm.

3. Step: If using fresh pasta, roll thin sheets. If dried, cook 2 min short of al dente.

4. Layer: Layer in a buttered 9x13 dish: thin layer of ragù → pasta → ragù → béchamel → Parmesan. Repeat 4–5 layers. Top with béchamel and Parmesan.

5. Bake: Bake 375°F covered 30 min. Uncover, bake 15 min until golden and bubbling. Rest 15 min before cutting.

What You're Practicing

• This is the ultimate test of your foundation skills: ragù (braising), béchamel (mother sauce), fresh pasta (dough), and layered assembly.
• Milk in the ragù is a Bolognese tradition — it adds sweetness and tenderizes the meat.
• Resting 15 min after baking lets the layers set so it slices cleanly.