Name: Pan-Fried Lasagna (Lasagna alla Bolognese Arrostita in Padella)
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: Serves: 6–8
Cuisine: Italian
Ingredients: 150 g fine semolina flour (durum wheat flour), or all-purpose/plain flour; 30 g unsalted butter; 350 g 00 flour, or all-purpose/plain flour (plus extra for dusting); 300 ml chicken stock, or water; 200 g tomato paste; Salt and black pepper, to taste; 70 g plain flour; 1 sprig of basil; 800 g ground beef; 200 g Grana Padano, grated; 3 tbsp extra-virgin olive oil; 2 cloves of garlic; 1 sprig of rosemary and thyme, wrapped in twine; 1 tsp dried oregano; 1 celery stalk, diced; A pinch of nutmeg; 2 carrots, diced; 6 egg yolks; 100 ml white wine; 30 g butter, to grease; 220 g Grana Padano, grated; 1 sprig of basil, chopped; 2 tbsp olive oil; 1 litre milk (warm, if possible); 400 g tinned tomatoes; 70 g butter; 2 eggs; 1 large onion, diced; A small pinch of nutmeg, to taste

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
4 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

I am a big fan of any pasta that is baked. For me, it always brings back memories of Sunday family lunches when Nonna used to prepare her pasta al forno for us. It goes without saying that I am a big lasagna lover.

Now, let me ask you, what’s the best part of a lasagna? If you ask me, the answer is the crusty parts on the top and corners with that bit of cheese and béchamel underneath… delicious! With that in mind, I understand why ‘pan-fried’ versions of lasagna have started to pop