Classic Italian lasagne Bolognese: my traditional recipe

Lasagne means comfort food to me. Vegetarians aside, everybody loves lasagne. Full of taste, fragrance and tradition. When I eat this dish I can say I’m happy. The most difficult step in making lasagne is the preparation of bolognese sauce. In this post I’ve explained how to make it according to my legendary mum’s recipe. Once the bolognese sauce is ready, put it aside and dedicate yourself to the bechamel sauce and to assemble the remaining ingredients. I’m sure your lasagna will be a success!

Lasagne bolognese

Lasagne bolognese © Pianeta donna

ingredients to make lasagne for 4 PEople

20 pasta sheets
200gr parmesan
1lt fresh milk
100gr butter
100gr flour
nutmeg powder
salt

PROCEDURe

Start making bechamel sauce. Put the butter in a medium saucepan and let it melt on low heat, add the sifted flour and stir until the mixture turn a golden color and uniform. Meanwhile heat the milk in a separate pan and season with some nutmeg and salt. Pour the milk in the butter and flour mixture, keep stirring in an energic way for a few minutes until you get a very smooth and thick cream. Now that you have both the bechamel and the bolognese sauce ready, you can assemble the ingredients. Butter a oven pan, spead a spoonful of bolognese sauce and cover with a layer of pasta sheets. Repeat the ingredients following this order: bechamel, meat sauce, parmesan, pasta sheets. Do it again until the ingredients are over and be careful to finish with meat sauce and parmesan. Heat oven 180° and bake for 30 minutes.

tips

  • Cook pasta sheets in boiling water for 1 minute, drain them and let them cool down on a clean dish towel
  • Be sure you cover every single pasta corner with sauce
  • Let lasagne rest for 10 minutes before serving

 

3 thoughts on “Classic Italian lasagne Bolognese: my traditional recipe

  1. Michelle says:

    It’s delicious and I made it several times already. When I have some mozzarella at hand I put that on top as well before putting it in the oven. The only hard part is to wait for 10 minutes before servince… Once it’s out of the oven you really want to eat is asap 😉

    Grazie mamma Giorgetta!

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