White Veal Bolognese Lasagna with Roasted Fennel
A bubbly top crust of melted cheese and crisp-edged pasta opens up to layers of succulent Ontario veal ragù and caramelized roasted fennel. This white lasagna swaps out heavy tomato purées for a velvety, nutmeg-scented Parmesan béchamel sauce that lets the delicate meat and roasted aromatics shine.It is the kind of recipe made for a relaxed afternoon in the kitchen with good music on in the background. Simmering the ground veal slowly with dry white wine and whole milk keeps the meat incredibly tender and juicy. Roasting the fennel first brings out a soft, caramelized sweetness that carries through every single layer. Grab a crisp glass of white wine, set the table, and let this slow-simmered beauty take center stage for your next weekend meal.Prep Time: Approx. 75-90 minutes | Cook Time: Approximately 2–2½ hours, with some preparation overlapping | Rest Time: 25–30 minutes
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
White Veal Bolognese
- 2 tablespoon extra-virgin olive oil
- 4 ½ oz pancetta, finely diced 125 g
- 5 oz yellow onion, finely diced 150 g
- 2 ¾ oz carrot, finely diced 80 g, approx. 1 carrot
- 2 oz celery, finely diced 60 g approx. 1 carrot
- 2 garlic cloves minced
- 2 lb ground Ontario veal 900 g
- 1 cup dry white wine 250 mL
- 2 cups low-sodium chicken stock, plus ½ to 1 cup additional warm stock if needed 500 mL, plus (125–250 mL) additional if needed
- ⅔ cup whole milk 160 mL
- 2 fresh thyme sprigs
- 1 bay leaf
- ⅛ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
Roasted Fennel
- ⅛ lb trimmed fennel bulbs, approximately 2 large bulbs (500 g)
- 2 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Parmesan Béchamel (Besciamella al Parmigiano)
- 7 tablespoon unsalted butter 100 g
- ⅔ cup all-purpose flour 85 g
- 5 cups whole milk if infusing with a Parmesan rind, or 4 ¾ cups whole milk if not using a rind 1,200 mL or 1,125 mL without the rind
- 1 ⅓ cups finely grated Parmigiano-Reggiano (3 ½ oz) 100 g
- ¾ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- Optional: 1 clean Parmigiano-Reggiano rind approximately 1–1 ½ oz (25–40 g)
Assembly & Finishing
- 11.5–12.5 oz Approx. lasagna sheets, enough for 4 layers of pasta 325–350 g
- 1 ¾ cups shredded low-moisture mozzarella 6 oz (175 g)
- ½ cup finely grated Parmigiano-Reggiano 50 g
- Butter for greasing the baking dish
- Reserved fresh fennel fronds for garnish
Instructions
Roast the Fennel
- Preheat oven to 425°F (220°C).
- Prep & Toss: Trim the fennel (reserve green fronds for garnish) and slice lengthwise into ⅜-inch slices. Toss with olive oil, salt, and pepper.
- Roast: Spread on a sheet pan and roast for 25–35 minutes until tender with golden edges, flipping once.
- Chop: Cool slightly, chop into bite-sized pieces, and set aside.
Cook the Veal Ragù
- Sauté Pancetta: Heat olive oil in a large 12 ½-inch skillet over medium heat. Add diced pancetta and cook for 5–7 minutes until golden.
- Add Aromatics: Add diced onion, carrot, and celery. Cook 8–10 minutes until soft. Stir in minced garlic cloves for 30 seconds. Transfer everything to a plate.
- Brown Veal: Increase heat to medium-high. Brown 2 the ground veal in batches, breaking into crumbles and seasoning lightly with salt and pepper.
- Deglaze: Return pancetta/vegetables to the skillet. Stir in the dry white wine, scraping up browned bits, and simmer until reduced by two-thirds.
- Simmer: Add the 2 cups (500 mL) chicken stock, thyme sprigs, bay leaf, and nutmeg. Simmer uncovered on low heat for 45 minutes (add extra warm stock, ¼ cup (60 mL) increments, if it dries out), stirring occasionally.
- Finish Ragù: Stir in ⅔ cup whole milk and simmer 10–15 minutes. Discard bay leaf and thyme stems. Season to taste with salt and pepper, then gently fold in the roasted fennel. Set aside while preparing the béchamel.
Desired Consistency: The liquid should be visible between meat crumbles without being watery. Retaining moisture ensures the layers bond cleanly during baking. Taste and adjust the salt and pepper. The ragù should be fully seasoned but not overly salty, as the béchamel and cheese will contribute additional seasoning.
Prepare the Parmesan Béchamel
- Infuse Milk (Optional): Warm 5 cups whole milk with the Parmesan rind over medium-low heat for 15–20 minutes (do not boil). Strain out the rind and top up with fresh milk if needed to equal 4 ¾ cups. If skipping the rind, simply warm 4 ¾ cups of milk until hot.
- Make Roux: In a large saucepan, melt the butter over medium heat. Gradually whisk in the sifted flour and cook for 2 minutes without browning.
- Thicken: Slowly whisk in warm milk to prevent lumps. Simmer for ~5 minutes, until the sauce coats the back of a spoon.
- Enrich: Remove from heat. Stir in the grated Parmigiano-Reggiano, nutmeg, pepper, and up to ¾ teaspoon salt to taste.
Note: The finished béchamel should be smooth, creamy and easily spreadable. It should flow slowly from a spoon rather than hold a stiff shape. If it becomes too thick, loosen with a little warm milk. Expected yield: Approximately 5 to 5 ¾ cups (1.25–1.35 L), depending on evaporation.
Boil the Pasta
- Boil: Bring a large pot of salted water to a boil.
- Cook: Cook 325–350 g lasagna sheets 1–2 minutes short of the package instructions so they stay pliable.
- Drain: Lay cooked sheets flat on clean kitchen towels to drain away extra water. Lightly oil the sheets and place on a sheet pan to prevent sticking.
Tip: Dry-fit your pasta sheets in the empty baking dish before boiling to calculate how many you need per layer, adding a few extra sheets to trim for custom fitting (do not overlap the sheets). Keep in mind that sloped baking dishes are wider at the top, so your final top layer may require slightly wider coverage than the bottom base.
Assemble & Bake
- Prep: Lower the oven to 375°F (190°C). Butter a deep 9×13-inch baking dish. Have the veal-and-fennel ragù, béchamel, pasta sheets and cheeses ready.
- Layer Order:Base: ⅝ cup (150 mL) Béchamel.Layer 1: Pasta sheets → 1 ⅛ cups (275 mL) Béchamel → ⅓ Veal RagùLayer 2: Pasta sheets → 1 ⅛ cups (275 mL) Béchamel → ⅓ Veal RagùLayer 3: Pasta sheets → 1 ⅛ cups (275 mL) Béchamel → remaining Veal Ragù.Top Layer: Final pasta sheets → remaining 1 ⅓ cups (325 mL) Béchamel → 1 ¾ cups shredded mozzarella + ½ cup grated Parmigiano-Reggiano.
- Cover & Bake: Cover with tented foil. Bake at 375°F (190°C) for 25–30 minutes until bubbling.
- Brown Top: Uncover and bake 15–20 minutes more, until golden and the center reaches 165°F (74°C). (Broil briefly for extra colour if desired).
Place the baking dish on a rimmed sheet pan if you have a shallow baker.
Rest & Serve
- Rest for 25–30 minutes to allow the layers to set cleanly. Garnish with reserved fennel fronds, slice into 8 portions, and serve!
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Notes
Cooking & Preparation Tips
- Preventing Dry Edges: Ensure béchamel covers the pasta sheet edges completely on top to avoid hard, over-cooked borders.
- Parmesan Rind Steeping: Keep heat very low while warming milk with the Parmesan rind to prevent scorching on the bottom of the pot.
- Testing Doneness: Insert a thin knife into the center. It should slide through without resistance from the noodles.
Ingredient Substitutions
- Meat: Ground turkey or dark meat chicken can substitute for Ontario veal if needed, though flavour profiles will vary.
- Pancetta: Uncured bacon or thick-cut bacon works well as an alternative.
- Wine: Dry French or Italian white wine (Pinot Grigio, Sauvignon Blanc) works best. For alcohol-free options, substitute additional chicken stock mixed with 1 teaspoon white wine vinegar.
Serving Suggestions
- Salad Pairing: Pair with a crisp arugula, endive, and lemon-vinaigrette salad to complement the rich béchamel.
- Wine Pairing: Serve with a crisp, high-acidity dry white wine such as Verdicchio, Soave, or Pinot Grigio.
Frequently Asked Questions (FAQs)
Q: Can I make this white lasagna ahead of time?
A: Yes. You can cook the veal ragù and roast the fennel up to 24 hours in advance and store them separately in the refrigerator. Reheat the ragù slightly before assembling.
Q: Can I freeze White Veal Bolognese Lasagna?
A: Yes. Bake the lasagna completely, let cool to room temperature, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating covered at 350°F (175°C).
Q: Why use béchamel instead of ricotta cheese?
A: Classic Northern Italian lasagnas traditionally use béchamel sauce rather than ricotta. Béchamel creates a smooth, cohesive structure that keeps the pasta light and velvety without becoming grainy. In saying that, we do love a lasagna with ricotta cheese as well.
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