Lasagne Bolognese
There is nothing more comforting than a homemade lasagne to enjoy with family and friends. This beautiful recipe incorporates the Ragu' Alla Bolognese recipe we shared last week, a handed down recipe originally handwritten in Italian and translated for all of us to enjoy.
How to Make Lasagne Bolognese
For the Ragu' Alla Bolognese:
For the Bechamel Sauce:
- 100g butter
- 1L full fat milk
- 80g White Flour (preferably Grade 00)
- Pinch of Salt
- Grated Nutmeg
For the lasagne:
- Grated Parmesan
- Lasagne Sheets
Method:
PREPARE and cook the Ragu' Alla Bolognese as per recipe and allow to cool. PREPARE the homemade béchamel sauce.- Melt butter in a saucepan over medium heat and stir in white flour that is seasoned with the grated nutmeg and salt to taste.
- Continuously stir the butter and flour with a spoon until it thickens and creates a ‘roux’.
- Gently pour cold milk into the pan a little at a time whilst continuously stirring the mixture over medium heat.
- If lumps appear, use a whisk to vigorously whisk the mixture to remove lumps.
- Once all the milk is added, continue to cook and stir for roughly 5-10 minutes.
- Allow the sauce to cool.
- Evenly spread a think layer of bechemel sauce on the base of the baking dish.
- Layer the lasagne sheets and pour a thin layer of bechemel on top of the sheets followed by a layer of ragu and Parmesan.
- Continue to layer in this order and finish the top layer with ragu and a good layer of Parmesan.
- Bake in a pre-heated oven of 200 degrees Celsius for approximately 25 minutes. A golden crust will appear on the surface.
Nonna’s secret:
- Use fresh milk for making bechemel sauce for best results and grate whole nutmeg if available.
- When layering the lasagne, ensure ingredients go to the edge of the baking dish and there are even layers throughout.
- Use an Italian Parmesan. If possible grate freshly yourself!
Buon Appetito!
