Lasagna Bolognese

The story of lasagna is as rich and layered as the dish itself. Originating from Italy, lasagna has a history that spans centuries and has evolved into various forms across different cultures.

The word “lasagna” originally referred to the pot in which the dish was cooked, rather than the dish itself. It is believed that lasagna traces its roots back to ancient Greece, where layered dishes similar to modern-day lasagna were made using layers of pasta and sauce.

However, it was in Italy where lasagna truly took shape. The modern version of lasagna, featuring layers of flat pasta sheets, cheese, and sauce, is thought to have originated in the region of Emilia-Romagna in Northern Italy. This area is renowned for its rich culinary traditions, including the production of Parmigiano-Reggiano cheese and Bolognese sauce, both of which are key ingredients in traditional lasagna recipes.

Over time, lasagna spread throughout Italy and gained popularity among different social classes. It became a staple dish for special occasions, family gatherings, and celebrations. Each region of Italy developed its own variations of lasagna, incorporating local ingredients and culinary traditions. For example, in Southern Italy, lasagna may feature ricotta cheese and a tomato-based sauce, while in Northern Italy, it may be layered with a creamy béchamel sauce and ragù.

Lasagna’s popularity continued to grow outside of Italy as Italian immigrants brought their culinary traditions with them to other parts of the world. In the United States, lasagna became a beloved comfort food, often associated with large family dinners and holidays.

Today, lasagna remains a beloved dish enjoyed by people around the world. It has evolved to accommodate various dietary preferences and restrictions, with vegan, gluten-free, and low-carb versions available. Despite its many adaptations, the essence of lasagna—a comforting, hearty, and satisfying meal—remains unchanged, making it a timeless classic in the world of cuisine.

Preparation time 30 min
Cooking time 1 hr
This recipe keeps for 3 days

Ingredients (4 servings)

Bolognese Sauce

• 1 tbsp Olive oil
• 1 medium Yellow onion (finely chopped)
• 1 medium Carrots, raw (finely chopped)
• 100 g Celeriac, raw (finely chopped)
• 1 small Red bell pepper (diced)
• 50 g Textured Vegetable Protein (soy granules, soaked or cooked as per packet instructions)
• 500 g Tomato sauce

Bolognese Spices (Italian Spices)

• 1/2 tsp Garlic powder
• 1/2 tsp, ground Oregano, dried
• 1/2 tsp, ground Basil, dried
• 1/4 tsp Rosemary, dried
• 1/4 tsp, ground Tarragon, dried (optional)
• 1/2 tsp Salt
• 1/8 tsp, ground Black pepper

Béchamel Sauce

• 6 tbsp Olive oil
• 8 tbsp White wheat flour, all-purpose
• 800 ml Soy milk
• 1/2 tsp Salt
• 1/2 tsp Nutmeg, ground

Lasagna

• 9 sheets Lasagna Noodles

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Instructions

1. Prepare the Bolognese Sauce
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5 minutes until translucent.
2. Add the finely chopped carrots, celery root, and diced bell pepper, and cook for an additional 7-8 minutes until the vegetables are softened.
3. Stir in the cooked and squeezed soy granules, tomato sauce, and spices. Simmer for 15 minutes to allow the flavors to meld.
4. Prepare the Béchamel Sauce
   Heat the olive oil in a saucepan over medium heat. Once hot, whisk in the flour and cook for about a minute.
5. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes. Season with salt and nutmeg. Remove from the heat and set aside.
6. Assemble the Lasagna
   Divide your Bolognese sauce into 3 portions and your béchamel into 4 portions.

7. To assemble the lasagna, spread a thin layer of the béchamel sauce in the bottom of a 30x20 cm (11.8x7.8 inch) baking dish. Continue with a layer of lasagna noodles, followed by a layer of Bolognese sauce topped with béchamel sauce. Repeat the layers until all ingredients are used up.
   This is not the classic approach but is my favorite one:
   Layer 1: Béchamel -> Noodles -> Bolognese -> Béchamel
   Layer 2: Noodles -> Bolognese -> Béchamel
   Layer 3: Noodles -> Bolognese -> Béchamel\

8. Cook the Lasagna
   Preheat your oven to 180C (365F). Cover the baking dish and cook for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until the lasagna is bubbly and the top golden brown.
9. Remove from the oven and let the lasagna cool for a few minutes before slicing.
10. Refrigerate for Up to 3 Days
    Refrigerate leftover lasagna in an airtight container for up to 3 days.

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Nutrition

One serving contains 643 calories, 22 grams of protein, 29 grams of fat, and 77 grams of carbohydrates.

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