Italian · Dinner
Bolognese Beef and Spinach Lasagna
Lasagne alla Bolognese
The classic Emilian baked pasta of fresh egg-and-spinach sheets layered with slow-cooked beef and pork ragù, creamy béchamel, and Parmigiano Reggiano, baked until bubbling and burnished on top.
$$
30 minsPrep
150 minsCook
180 minsTotal
HardLevel
Nutrition per serving
625Calories
38gProtein
28gFat
52gCarbs
8gSugar
2gFiber
820mgSodium
110mgChol
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Instructions
1
Prep
Dice pancetta, carrot, celery, and onion. Measure ground beef and pork. Grate nutmeg and Parmigiano Reggiano. Warm beef stock and milk. Cut lasagne sheets to fit a 20cm × 30cm dish.
2
Saute
Heat oil and 2 tbsp butter over medium heat. Add pancetta, cook 3 minutes until rendered. Add carrot, celery, onion; cook 8 minutes over medium-low heat until soft and golden. Raise heat to medium-high.
3
Build 1
Add ground beef and pork to pan, breaking up with a spoon, cook 6–7 minutes until no pink remains. Pour in white wine, simmer 3 minutes until almost evaporated. Add 200ml warm milk and nutmeg, simmer on low 10 minutes until milk absorbs.
4
Simmer
Stir in passata, warm beef stock, bay leaves, salt, and pepper. Bring to bare simmer, reduce to very low heat, cover partially, and cook 90 minutes, stirring every 15 minutes. Top up stock if it dries out.
5
Build 2
While ragù finishes, melt 40g butter over medium-low heat. Whisk in flour, cook 2 minutes until pale gold. Slowly whisk in warm 600ml milk, cook 5–6 minutes until thickened to coating consistency. Whisk in nutmeg and salt. Cover with cling film.
6
Bake
Preheat oven to 190°C. Discard bay leaves from ragù. Brush dish with 1 tsp oil, spread 1/4 cup béchamel on base. Layer: sheet, 1/4 cup ragù, 3 tbsp béchamel, 1 tsp Parmigiano, repeating to 4–5 layers, ending with béchamel and generous Parmigiano. Bake 30–35 minutes until bubbling and deeply burnished.
7
Rest and plate
Rest lasagne 5 minutes. Cut into 2 generous squares, transfer to plates, finish with black pepper, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) ground beef chuck
- 100g (3.5 oz) ground pork shoulder
- 60g (2.1 oz) pancetta
- 100g (3.5 oz) carrot
- 80g (2.8 oz) celery stalk
- 100g (3.5 oz) yellow onion
- 120ml (1/2 cup) dry white wine
- 200ml (3/4 cup + 2 tbsp) whole milk
- 240g (8.5 oz) tomato passata
- 300ml (1 1/4 cup) beef stock
- 4 tbsp olive oil
- 2 tbsp unsalted butter
- 2 bay leaves
- 1/4 tsp grated nutmeg
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 40g (1.4 oz) unsalted butter
- 40g (1.4 oz) plain flour
- 600ml (2 1/2 cup) whole milk
- 0.25 tsp grated nutmeg
- 0.5 tsp fine sea salt
- 160g (5.6 oz) fresh egg lasagne sheets
- 60g (2.1 oz) Parmigiano Reggiano