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Lasagne alla Bolognese

Serves 4 to 6 Entree pasta, Pasta & Rice

Lasagne alla Bolognese

Lasagne alla Bolognese is a beloved staple of Emilia-Romagna, a region renowned for its culinary richness. Crafted with generous olive oil and an unhurried hand, this dish is the embodiment of home-cooked Italian comfort. It's not about elaborate presentation but about capturing the essence of family meals, where each layer tells a story of tradition and care.

Expect a harmonious blend of flavors in every bite, with the rich, savory ragù melting into the creamy béchamel, all embraced by tender lasagne sheets. A scattering of Parmigiano-Reggiano provides a nutty finish, while a hint of sea salt awakens the palate. This is lasagne as it is meant to be: unfussy, deeply satisfying, and unmistakably Italian.

Ingredients

  • 500 gfresh lasagne sheets
  • 600 gragù alla bolognese
  • 500 mlbéchamel sauce
  • 120 gParmigiano-Reggiano — grated
  • 2 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by preparing the ragù alla Bolognese. Place the ragù in a large saucepan over low heat. Allow it to simmer gently, stirring occasionally, until the meat is tender and the sauce has thickened enough to hold its shape on a spoon. This should result in a rich, deep color and a cohesive texture.
  2. While the ragù simmers, prepare the béchamel sauce. In a medium saucepan over low heat, whisk the béchamel until it becomes smooth and creamy. Season it lightly with a pinch of fine sea salt, a dash of nutmeg, and 30 g of grated Parmigiano-Reggiano. The sauce should be velvety and coat the back of a spoon.
  3. Preheat your oven to 180°C (356°F). Lightly oil a rectangular baking dish with 2 tablespoons of extra virgin olive oil. This will prevent the lasagne from sticking and add a subtle flavor.
  4. Begin layering the lasagne. Start with a thin layer of ragù spread evenly across the base of the dish. Place a single layer of fresh lasagne sheets over the ragù, ensuring they cover the sauce completely. Spread a layer of béchamel over the pasta, followed by a generous sprinkle of grated Parmigiano-Reggiano. Repeat these layers, alternating ragù, lasagne sheets, béchamel, and cheese until all ingredients are used, finishing with a top layer of béchamel and a final sprinkle of cheese.
  5. Cover the baking dish with aluminum foil, ensuring it is sealed tightly to trap steam. Place the dish in the preheated oven and bake until the lasagne is bubbling around the edges, indicating that it is heated through and the flavors have melded.
  6. Remove the foil and increase the oven temperature to 200°C (392°F). Continue baking until the top is golden brown and slightly crisp, which should take on a beautiful gratin appearance. This step enhances the texture and flavor of the dish.
  7. Once baked, remove the lasagne from the oven and let it rest for fifteen minutes. This resting period allows the layers to settle, making it easier to cut clean squares. Serve warm, enjoying the harmony of flavors and textures typical of a traditional Lasagne alla Bolognese.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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