Lasagna Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	27%	45%
fat	1%	4%
aromatics	10%	26%
vegetables and beans	79%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tbsp. extra-virgin olive oil
150 g	1 large onion, chopped
61 g	1 large carrot, peeled and finely chopped
80 g	2 stalks celery, finely chopped
9 g	3 cloves garlic, minced
907 g	2 lb. ground beef
118 g	1/2 c. dry white wine
1588 g	2 (28-oz.) cans crushed tomatoes
66 g	1/4 c. tomato paste
240 g	1 c. low-sodium beef (or chicken) broth
1 g	1 bay leaf
244 g	1 c. whole milk
	Kosher salt
	Freshly ground black pepper
454 g	1 lb. lasagna noodles
738 g	3 c. ricotta
50 g	1 large egg, beaten
100 g	1 c. freshly grated Parmesan, divided
2 g	1 1/2 tsp. dried oregano
1 g	1/4 tsp. crushed red pepper flakes
454 g	1 lb. fresh mozzarella, sliced
	Freshly chopped parsley, for serving

Method: 8 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is not the original Lasagne alla Bolognese, it is an other version of lasagne southern stile. Almost every ingredient mentioned is not used in Bolognese regional cooking. Please have respect for centuries old traditions and refinement. I note that there ” — a cook, 1★

“Absolutely delicious. It may or may not be the 'official' bolognese but it sure tasted wonderful. Absolute raves from the family. Because we're vegetarian I used beyond meat brand sausages, chopped up like ground sirloin. So, so good. Agree with another review” — a cook, 5★