Lasagne with Bolognese Meat Sauce

Lasagne alla Bolognese

Preparation info

  • Difficulty

    Medium

  • Serves

    6

    as a main course

Appears in

This is the classic lasagne of Emilia Romagna. Its ultimate rendition is with green spinach pasta, but it is unquestionably delicious with regular egg pasta as well. Homemade pasta is essential, however. Take the extra 25 minutes to make your own pasta instead of using the thick, store-bought lasagne sheets. You will be rewarded with an extraordinarily fine and memorable dish.

Preparation time: 1 hour 25 minutes
Total time from start to finish: 5 hours

Ingredients

Method

  1. Make the Bolognese sauce.
  2. Make the pasta dough, wrap it in plastic, and set aside to rest.
  3. Make the béchamel sauce.
  4. Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
  5. Roll out the pasta dough as described. Cut the pasta sheets so you have a total of 8 sheets. Fill a medium bowl halfway with ice water and keep it close to the pot of water on the stove.
  6. Add 2 tablespoons of salt to the boiling water and put in 4 of the pasta sheets. Cook for 1 minute, then lift the pasta out of the water with tongs and place it in the ice water. Swish the pasta sheets in the water, then lay them flat on dry towels. Repeat with the remaining 4 pasta sheets.
  7. Preheat the oven to 425°.
  8. Coat the bottom of an 11½ x 8-inch baking pan with some béchamel, then mix the rest with the Bolognese sauce and ½ cup of the Parmigiano. Place a sheet of pasta on the bottom of the pan, trimming any excess so it fits. Spread a thin coating of the sauce over the pasta sheet, then cover with another sheet of pasta. Continue until you have 7 layers of pasta and sauce, saving a little sauce to cover the top layer. Do not worry if the sheets of pasta do not fit perfectly; it’s all right to patch as necessary. Place the remaining sheet of pasta on top, coat with the remaining sauce, sprinkle with the remaining ¼ cup Parmigiano, and dot with the butter.
  9. Bake until the top is lightly browned, about 25 minutes. Take the lasagne out of the oven and let rest for 10 minutes before serving.

Note

The lasagne can be assembled completely up to 1 day in advance. Store, well wrapped, in the refrigerator. Take it out of the refrigerator 1 hour before baking. It will also keep in the refrigerator after it is baked for up to 2 days.

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