Lasagna is one of the most beloved dishes in Italian cuisine, with roots in the region of Emilia. The ancient recipe calls for a slowly simmered ragù (prepared with beef, pancetta, carrots, onions, celery, tomato purée, dry white wine, milk, olive oil or butter, salt and pepper), a traditional bechamel made with flour, butter, milk, salt and nutmeg, and the typical fresh pasta crafted from white flour, eggs, and spinach. Yes, spinach. Because if you’re looking for the real Lasagna Bolognese, you should expect nothing less than a green lasagna baked with the delicious meat sauce and bechamel mentioned above.
Following the traditional recipe is fun and interesting, but it may scare off less-experienced cooks. Don’t worry, the congenial essence of lasagna can also be found in the simplicity of this alternative recipe we’re sharing with you here. It’s perfect for both novice cooks and those who don’t have much time. The result is delicious and very close to the more traditional variation.
Lasagna recipe
Serves 8
Ingredients:
For the ragù: 2/3 lb. ground beef, 1/3 lb. ground pork belly, 1/3 lb. chopped mirepoix (carrots, onions, celery), 1 1/4 cup tomato sauce, 1/2 cup milk, a splash of white wine, olive oil, salt and pepper.
Alternatively, you can use 3 1/2 cups of ready-made ragù (even easier).
Ready-made dry or fresh lasagna (fresh pasta will be even easier): 1 1/3 lb, Ready-made bechamel: 1 1/4 cup
Grated cheese: 3 cups Parmigiano Reggiano
Method:
In a non-stick saucepan, sauté the mirepoix for a few minutes. Then add the beef and pork, mashing them well with a spoon so they cook faster. While they are browning, pour in a splash of white wine and cook for a few minutes. Add the tomato sauce, a teaspoon of fine salt, and let cook for half an hour, stirring occasionally. In the meantime, preheat the oven to 320°F. Once the ragù has finished cooking for 30 minutes, add in 1/2 cup of milk and mix well (this makes the sauce creamy and sweet). While the meat sauce continues to cook, boil the pasta water in a large pot. Add in 1/2 tablespoon of salt and cook the dry lasagna for 4 minutes, two sheets at a time. Remove the lasagna sheets from the water one by one and place them to dry on a clean cloth. If you’ve purchased fresh lasagna, you can skip this step.
Prepare a 9” x 13” baking dish (preferably non-stick): grease it thoroughly with butter and spread out a thin layer of bechamel with a spoon. Place down the first layer of lasagna sheets, lining them up next to each other. If you’ve reached the edge of the pan and can’t fit in another whole lasagna sheet, trim it so it fits. Top with a layer of ragù, another layer of bechamel, and a layer of grated cheese. Continue with another layer of lasagna sheets and repeat the same ingredient layering process until you run out of pasta. Top the last layer of pasta with a generous amount of the remaining ragù, bechamel, and grated cheese. Bake for 30 minutes and serve after letting it cool for 10 minutes. There’s nothing better than some freshly baked lasagna!
