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Home / Food and Wine Pairings / Lasagna Bolognese

Lasagna Bolognese

Contributor, Judith Papesh
Wine Pairings:   Zinfandel

, 

Lasagna Bolognese is a hearty dish that pairs with a bold red wine like Zinfandel

 

Savvy match: This is a rich and full-bodied Lasagna Bolognese encourages you to reach for a bold California red wine like Zinfandel. Medium-bodied Zinfandel has a tart character that can enhance the roasted tomato and beef flavors in this flavor juggernaut.

Lasagna Bolognese raises the already substantial lasagna to a new level. Find a weekend where there is plenty of time (snow and cold are helpful), and your dedication will be rewarded. The lasagna isn’t a complicated dish, but there are a lot of steps. The recipe features a Bolognese sauce that is so good that you could stop there and enjoy it with penne pasta, but please keep going! You can make the Bolognese and bechamel a few days ahead and then assemble on that cold, snowy weekend for a show-stopping dinner.

Ingredients

BOLOGNESE SAUCE
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 1 pound ground beef chuck
  • 4 ounces pancetta (Italian bacon), finely chopped
  • 1 cup dry white wine
  • 1 cup whole milk
  • 1 14.5-ounce can crushed tomatoes
  • 3 cups chicken broth, divided
  • Kosher salt
  • Freshly ground black pepper
BÉCHAMEL SAUCE
  • 5 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk, warmed
  • pinch of freshly ground nutmeg
  • Kosher salt
Additional Ingredients Unsalted butter, room temperature (for dish) 2 cups Parmesan, finely grated 1½ pounds lasagna noodles (about 2 boxes)

Steps

1.

BOLOGNESE SAUCE

Add the wine to pot and bring to a boil to release the browned bits, then add the milk and return to a boil. Reduce the heat, and let simmer for 8 to 10 minutes until the liquid is almost completely gone.

2.

Add the wine to pot and bring to a boil to release the browned bits, then add the milk and return to a boil. Reduce the heat, and let simmer for 8 to 10 minutes until the liquid is almost completely gone.  

3.

Let sauce cool, then cover and chill for a minimum of 12 hours or up to 2 days.

4.

BÉCHAMEL SAUCE (Can be made 1 day ahead)

In a medium saucepan, heat the butter over medium heat until it foams. Add the flour and continue to cook, whisking constantly for 1 minute, then add the warm milk, whisking in a ½-cupful at a time.

5.

Bring the sauce to a boil, then reduce the heat and simmer, whisking often, until it reaches the consistency of cream, about 8 to 10 minutes. Add the nutmeg and season with salt before removing from the heat and transferring to a medium-sized bowl. Press plastic wrap directly onto surface and let it cool slightly. Cover and chill up to a day if you aren't using right away.

6.

ASSEMBLY OF THE LASAGNA

In a large saucepan over medium heat, warm the Bolognese sauce with the remaining 1 cup of broth.

7.

In a medium saucepan over low heat, warm the bechemel if it was made ahead of time (don’t let it boil).

8.

In a large pot of boiling, salted water, cook the lasagna noodles per package directions until just softened, approximately 8 minutes (You may need to do this in batches). Carefully transfer the noodles to a large bowl of ice water; let cool. Drain the noodles and arrange them on a baking sheet, making sure noodles don’t touch (they’ll stick together). You can separate with paper towels between each layer.

9.

Preheat the oven to 350°F and butter a 13"x 9” baking dish.

10.

Spread ¼ cup béchamel in the bottom of the baking dish. Top with a layer of noodles, cover with ¾ cup of Bolognese sauce, then another ½ cup béchamel, and finally with ¼ cup of Parmesan. Repeat this process starting with noodles and ending with Parmesan, until the baking dish is full (approximately 6 layers). Place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown on top, about 50 to 60 minutes. Go lay on the couch with a Negroni and rest while the lasagna sits 45 minutes before serving.

11.

This dish can be assembled 12 hours ahead, be sure to cover and chill. Before baking, the lasagna should sit at room temperature for 2 hours. Cook, covered with foil for 30 to 40 minutes, then remove the foil and cook another 20 minutes until bubbling and brown on the top. Rest (both of you) for 45 minutes before serving.

Chef Image

About Contributor, Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."

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