📝 About This Recipe
Experience the soul-warming luxury of a traditional Northern Italian masterpiece, reimagined for the gluten-free palate. This recipe features a slow-simmered, complex Bolognese ragù layered between tender gluten-free pasta and a velvety, nutmeg-infused gluten-free béchamel sauce. It is a labor of love that delivers a rich, melt-in-your-mouth texture that will satisfy even the most discerning pasta lovers.
🥗 Ingredients
The Bolognese Ragù
- 1 lb Ground Beef (80/20)
- 1/2 lb Ground Pork
- 4 oz Pancetta (finely diced)
- 1 medium Yellow Onion (finely minced)
- 1 large Carrot (finely minced)
- 1 stalk Celery (finely minced)
- 3 tablespoons Tomato Paste
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1 cup Whole Milk (to tenderize the meat)
- 28 oz Crushed Tomatoes (preferably San Marzano)
The Gluten-Free Béchamel Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup Gluten-Free All-Purpose Flour (ensure it contains xanthan gum)
- 3 cups Whole Milk (warmed)
- 1/4 teaspoon Nutmeg (freshly grated)
Assembly and Finish
- 12-15 sheets Gluten-Free Lasagna Noodles (no-boil or par-boiled per package instructions)
- 1.5 cups Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Basil (for garnish)
👨🍳 Instructions
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1
In a large Dutch oven over medium heat, sauté the diced pancetta until the fat renders and it becomes slightly crisp.
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2
Add the finely minced onion, carrot, and celery (the soffritto). Cook for 8-10 minutes until soft and translucent, but not browned.
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3
Increase heat to medium-high. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned and the liquid has evaporated.
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4
Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the white wine, scraping the bottom of the pot to deglaze, and simmer until the wine has evaporated.
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5
Add 1 cup of milk and a pinch of nutmeg. Simmer gently until the milk is absorbed; this step is crucial for tenderizing the meat against the acidity of the tomatoes.
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6
Stir in the crushed tomatoes. Reduce heat to the lowest setting, cover partially, and simmer for at least 2 hours, stirring occasionally. Season with salt and pepper to taste.
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7
While the ragù simmers, make the béchamel. Melt butter in a saucepan over medium heat. Whisk in the gluten-free flour and cook for 2 minutes to remove the raw flour taste.
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8
Slowly drizzle in the warm milk while whisking constantly to prevent lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon.
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9
Remove béchamel from heat. Stir in a pinch of salt and the freshly grated nutmeg. Cover with plastic wrap touching the surface to prevent a skin from forming.
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10
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
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11
Spread a thin layer of Bolognese on the bottom of the dish. Arrange a layer of gluten-free noodles on top.
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12
Layer more Bolognese, a drizzle of béchamel, and a generous sprinkle of Parmigiano-Reggiano. Repeat the layers until all ingredients are used, ending with a thick layer of béchamel and cheese on top.
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13
Cover the dish tightly with foil. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden brown.
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14
Crucially, let the lasagna rest for 15-20 minutes before slicing. This allows the gluten-free noodles to set and prevents the layers from sliding apart.
💡 Chef's Tips
Always use freshly grated Parmigiano-Reggiano; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If using 'no-boil' gluten-free noodles, ensure your Bolognese is slightly wetter than usual to provide enough moisture for the pasta to hydrate. Don't skip the milk step in the ragù; it creates a silky texture that is the hallmark of an authentic Bolognese. If the béchamel gets too thick, whisk in a splash of warm milk to loosen it back to a pourable consistency. For the best flavor, make the Bolognese a day in advance to let the spices and meat flavors fully marry.
🍽️ Serving Suggestions
A crisp, chilled glass of Sangiovese or Chianti balances the richness of the meat and béchamel. Serve with a simple arugula salad dressed in lemon and high-quality olive oil to cut through the fat. Warm gluten-free garlic bread made with a baguette and herb butter is the perfect vessel for extra sauce. Roasted broccolini with chili flakes adds a nice textural contrast and a hint of heat. Finish the meal with a light lemon sorbet to cleanse the palate after the hearty pasta.