Lasagne bolognese

You'll never go back!
Alan Benson/Marie-Helene Clauzon

Lasagne bolognese

2H 30M

This is the way lasagne is traditionally made in Bologna ­ with chicken liver and milk in the sauce. You’ll never go back to your old lasagne recipe again after you taste our version.

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White sauce


1.Heat oil in large heavy-based pan. Cook pancetta, stirring, until crisp. Add onion, carrot and celery and cook, stirring, until vegetables soften. Add beef and liver. Cook, stirring, until beef just changes colour. Stir in milk and butter. Cook, stirring occasionally, until liquid reduces to about half. Add stock, wine, tomato puree and tomato paste. Simmer, uncovered, for 1 1/2 hours. Remove from heat and stir in parsley.
2.Preheat oven to 200°C/180°C fan forced. Grease a deep 26cm x 35cm baking dish with oil.
3.To make the white sauce, melt butter in a medium saucepan over medium heat. Add flour, stirring, until mixture forms a smooth paste. Stir in milk gradually. Bring to the boil, stirring, until sauce boils and thickens.
4.Spread 1/2 cup of the white sauce over base of the dish. Layer two pasta sheets, one-quarter of the meat sauce, 1/4 cup of the cheese and 1 cup of the remaining white sauce in the dish. Repeat layering, starting with pasta sheets and ending with white sauce, until you have a total of 4 layers. Top with remaining cheese.
5.Bake, uncovered, for 40 minutes or until top is slightly browned. Stand for 15 minutes before cutting.

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