Open Lasagna alla Bolognese – modern interpretation and aromatic

Open Lasagnette alla Bolognese

Servings: 4

Calories per serving: approx. 700 kcal

Cooking time: 1 hour 45 minutes

Ingredients:

For the Bolognese sauce:

• 500 g ground beef
• 1 onion
• 2 cloves of garlic
• 1 carrot
• 2 stalks of celery
• 2 tablespoons olive oil
• 800 g diced tomatoes (canned)
• 2 tablespoons tomato paste
• 150 ml red wine
• 200 ml beef broth
• 1 teaspoon sugar
• Salt and pepper
• 1 bay leaf
• 1 bunch of fresh basil

For the Lasagnette:

• 300 g fresh lasagna sheets
• 200 g ricotta
• 100 g parmesan, freshly grated
• 50 g butter

For decorating:

• Fresh basil
• Parmesan, freshly shaved
• Watercress

Steps:

Step 1: Prepare the Bolognese sauce

1. Finely dice the onion, garlic, carrot, and celery.
2. Heat olive oil in a large pot and sauté the vegetables over medium heat until soft.
3. Add the ground beef and cook until crumbly.
4. Stir in the tomato paste and briefly sauté.
5. Deglaze with red wine and let it reduce slightly.
6. Add the diced tomatoes and beef broth, stirring well.
7. Add the bay leaf, sugar, salt, and pepper.
8. Let the sauce simmer on low heat for about 1 hour, stirring occasionally.
9. At the end of the cooking time, chop the fresh basil and stir it in.

Pro tip: For a more intense flavor, prepare the Bolognese sauce the day before and let it sit in the refrigerator overnight.

Step 2: Prepare the Lasagnette

1. Cut the lasagna sheets into rectangular pieces.
2. Bring a large pot of salted water to a boil and cook the lasagna sheets in batches for about 2-3 minutes until al dente.
3. Carefully remove the lasagna sheets and let them drain on a clean kitchen towel.

Pro tip: To prevent the lasagna sheets from sticking together, add a little olive oil to the cooking water.

Step 3: Assemble the Lasagnette

1. Place a tablespoon of Bolognese sauce on a plate.
2. Lay a lasagna sheet on top and sprinkle with some ricotta and parmesan.
3. Repeat this process until you have 3-4 layers.
4. Finish with a lasagna sheet and pour some Bolognese sauce on top.
5. Decorate with fresh basil, shaved parmesan, and watercress.

Step 4: Brown the butter

1. Melt the butter in a pan and let it brown slightly, then drizzle over the finished lasagnette.

Serving tip: A fresh salad and a glass of dry red wine pair perfectly with this dish.

Food knowledge:

Ground beef: Look for fresh and lean ground beef for a light and flavorful Bolognese sauce.

Lasagna sheets: Fresh lasagna sheets are ideal for this recipe as they cook faster and have a finer taste.

5 Tips from the Pro:

• Roasting tomato paste: Briefly roast the tomato paste with the ground beef to intensify the flavor.
• Reducing red wine: Let the red wine reduce well to lower the acidity and concentrate the flavor.
• Letting Bolognese sauce rest: Prepare the sauce a day in advance to allow it to develop its full flavor.
• Fresh herbs: Always use fresh basil for a more aromatic dish.
• Brown the butter: Brown butter adds a nutty note to the dish and enhances the flavor.