Lasagne alla Bolognese

Preparation info
  • Serves


    • Difficulty


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By Caz Hildebrand and Jacob Kenedy

Published 2010

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This dish is rich — typical of Bologna, the lovely medieval city known by Italians as La Grassa (the fat lady). Traditionally made with green pasta, I prefer it with a yellow dough (use the enriched egg one).



Lightly butter a baking dish, about 20 x 30cm, and 6.5cm deep. Cut your pasta to size – you should have enough for nine layers in my book (which this is). Blanch small batches of the pasta for 30 seconds in boiling, well-salted water with a tablespoon or two of oil to keep it from sticking. Layer the sheets of partly cooked pasta between clean cloths to blot dry.

Make a béchamel sauce b