Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 sheets egg lasagna; 600 g ragù bolognese; 400 ml besciamella; 80 g Parmigiano-Reggiano; nutmeg a grate; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Lasagne alla Bolognese hails from the rich culinary landscape of Emilia, where ovens have long been the heart of homes. This dish finds its way to tables during Sunday lunches and festive gatherings, embodying the region's love for robust, comforting flavors. It's a layered masterpiece that speaks of time-honored traditions, drawing from the very soil and soul of its origin.

Expect a harmonious blend of tender egg lasagna sheets, layered with complex ragù bolognese, and silky besciamella, all crowned with a golden crust of Parmigiano-Reggiano. The hint of nutmeg and a whisper of sea salt should embrace each bite, creating a luscious interplay of textures and tastes. Serve it hot, allowing each layer to reveal its story.

Ingredients

12 sheetsegg lasagna
600 gragù bolognese
400 mlbesciamella
80 gParmigiano-Reggiano
nutmega grate
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of fine sea salt to the boiling water. This will season the pasta as it cooks, enhancing the overall flavor of the dish.
In a wide pan over medium heat, warm the ragù bolognese, stirring occasionally. Taste the sauce and add a pinch of fine sea salt if needed. The ragù should be rich and savory, with the flavors melded together.
Once the water is boiling, add the 12 sheets of egg lasagna, one at a time, to prevent sticking. Cook until the pasta is just shy of al dente, which means it should be tender but still have a slight bite. Reserve a cup of the starchy pasta water before draining.
In the same wide pan with the ragù, add the cooked lasagna sheets, layering them gently. Pour in the reserved pasta water a little at a time to help the sauce adhere to the pasta, creating a cohesive dish.
Spoon the besciamella over the layered pasta and ragù, spreading it evenly. Grate a small amount of nutmeg over the top for a subtle warmth and aroma.
Sprinkle the Parmigiano-Reggiano evenly over the top. The cheese should melt slightly into the besciamella and ragù, creating a creamy, savory topping.
Transfer the pan to a preheated oven at 180°C (350°F) and bake until the top is golden and bubbling. The lasagna should be heated through, with the edges slightly crisped.
Remove from the oven and let it rest for a few minutes before serving. This allows the layers to set slightly, making it easier to slice and serve.