Name: Lasagne alla Bolognese
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 300 g grated Parmesan; 100 g plain flour; 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.; freshly grated nutmeg; 1.4 litres ragù Bolognese (just under 1 recipe); a little olive oil; a knob of butter; 100 g butter; 1 litre milk

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

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

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Lasagne alla Bolognese

Ingredients

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