Traditional Lasagne
Submitted by Smokey
Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.
YIELD
4 servingsPREP
30 minCOOK
3 hrsREADY
2 hrsThis is how they actually make lasagne in Emilia-Romagna, not the American version with layers of ricotta and blanketed mozzarella. Traditional Bolognese lasagne uses handmade egg pasta, an authentic ragu, a blanket of bechamel, and a shower of Parmigiano-Reggiano. Nothing else.
The ragu here breaks all the Italian-American rules for the better. Ground pork instead of beef, dry white wine instead of red, a third cup of heavy cream, and a whisper of nutmeg. It simmers two hours to concentrate and mellow, and the result tastes nothing like red-sauce spaghetti Bolognese.
Bechamel replaces the ricotta-mozzarella blend. It binds each layer without turning stretchy and gummy, keeping everything plush and sauce-rich rather than rubbery. A final broil caramelizes the top Parmesan into that signature golden crust.
Chef Tips
- Roll the egg pasta as thin as possible. Thick sheets means dense, gluey lasagne.
- Break the tomatoes up with a wooden spoon as they simmer. Leaving chunks makes for uneven sauce distribution in layers.
- Whisk the bechamel milk in slowly and constantly. Dumping it all at once guarantees lumps.
- Rest the finished lasagne 10 minutes before cutting. Slicing too soon collapses the layers and floods the plate.
Variations
- Add ground veal or beef to the pork for the classic mixed-meat Bolognese.
- Stir a handful of soaked porcini into the ragu for deeper earthy flavor.
- Include spinach pasta (lasagne verde) sheets for the Emilian green-and-gold version.
Ingredients
Directions
PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese.
For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by ½, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper.
For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish . Arrange a layer of pasta on top. Pour ⅓ of the Bolognese and then ⅓ of the Bechamel over pasta. Sprinkle ¼ cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400℉ (200℃). Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving.
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