Lasagne alla Bolognese
Traditional lasagne form Bologna
Not your usual American style lasagne with mozzarella or ricotta cheese. ( BTW I’m spelling lasagne the Italian way otherwise I will definately hear about it😁) This is the real deal. This traditional recipe shows you how to make classic lasagne alla Bolognese using bèchamel sauce and Parmigiano Reggiano.
This recipe has been perfected over many generations and its delicious simplicity will surprise you!
1 pan serves 6-8
- 2 cups finely grated Parmigiano Reggiano
- Make a double recipe of Ragu di carne. Click here: http://local-italy.com/ragu-di-carne/
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- pinch of freshly ground nutmeg
- Kosher salt
Enough to fill a 13×9 baking dish with 4 layers of pasta. Here are several options.
- You can make you own fresh pasta.
- Buy fresh pasta sheets ( I use Giovanni Rana) 2 packs.
- Pre-boil 2 boxes of dried DeCecco Pasta.
- Same for “no bake” lasagne.
Everything except the pasta can be done ahead of time. Just warm up the ragu and loosen it up with a cup of broth. Same for the Bechamel just add some milk to loosen it up.
Dont stress about the layers too much. it all tastes good together! Most important thing is that you finish the last layer of pasta with bechamel and parmigiano. Let it get nice and brown and bubbily.
Make sure you let it cool. That stuff is like lava when you take it out of the oven.
And finally and most importantly, there is no such thing as too much Béchamel !
1. Make the Ragù sauce. Recipe
2. Prepare the bechamel:
Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly
3. Prepare the Pasta:
For fresh pasta and no bake, there is no need to pre cook.
For dry pasta, follow directions on the box.
4. Pre heat oven to 180 and butter a 13×9 baking dish.
5. Construct layers.
Spread ½ cup béchamel in the prepared baking dish. Top with a layer of pasta, spread over 2 ladles of ragù sauce, then 2 ladels of béchamel, and top with ¼ cup Parmesan. Repeat process about 5 more times. Final layer should be bechamel and Parmesan. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.