Lasagne alla Bolognese - Italian Recipe

Lasagne alla Bolognese

🌍 Italian, Emilia-Romagna Difficulty: ●●●○○

The real lasagne of Emilia-Romagna uses thin sheets of fresh egg pasta, not the thick dried slabs sold in boxes. The béchamel between each layer should be thin and pourable. Build no more than six layers — the dish must set enough to slice cleanly.

Ingredients

• 400g fresh lasagne sheets
• 600g ragù bolognese
• 600ml béchamel
• 150g Parmesan, grated
• Butter

Method

1. Layering — Layer lasagne sheets with ragù and béchamel alternately; 4 layers minimum.
2. Topping — Top with béchamel and Parmesan; dot with butter.
3. Baking — Bake 180°C (350°F), 35–40 min. Rest 10 min before cutting.

Tags: fresh lasagne sheets, ragù bolognese, béchamel, parmesan, butter · Source: Brittani's Almanac