Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Yield: Serves 6–8
Cuisine: Italian
Ingredients: a little olive oil; 1.4 litres ragù Bolognese (just under 1 recipe); 300 g grated Parmesan; 100 g butter; 100 g plain flour; freshly grated nutmeg; 1 litre milk; a knob of butter; 450 g enriched egg pasta, rolled just under 1 mm thick (or the second-finest setting on most machines)* * You can use store-bought pasta instead — see packet for instructions. Note also that you can make this dish without blanching the pasta if your ragù is wet enough to moisten it. Mine isn’t.

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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).

Ingredients

450 g enriched egg pasta, rolled just under 1 mm thick (or the second-finest setting o

Main course
Starter

Method

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