Lasagna Bolognese

Italian cuisine is very varied. When you see a recipe for lasagna Bolognese, it indicates a meat sauce (called Bolognese sauce or ragu) with a béchamel sauce to keep the layers moist. Make a big batch of Bolognese and have it another time with tortellini. It freezes well.

• recipe for Bolognese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk, warmed
• 1 pound lasagna noodles
• 1 cup freshly grated parmigiano cheese

METHOD

Prepare Bolognese. This may be done one or two days ahead. Make a large batch - this freezes well.

Béchamel: Melt butter in a saucepan. When melted, stir in flour, using a whisk. Cook until it begins to bubble, but do not let brown. Add milk gradually, whisking constantly so lumps don't form. Cook over low heat until sauce is thick. When sauce clings to back of wooden spoon or prongs of whisk, it is thick enough.

Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.

Preheat oven 400°F.

Using a baking dish about 2 inches deep, butter bottom of dish. Line with layer of lasagna. Cover with a thick layer of meat sauce, a little béchamel and some grated parmigiano cheese. Repeat layers in same order. Spread last layer with bechamel and dot with butter.

Bake in preheated 400°F oven for 20 - 30 minutes or until very browned. Let rest for 10 minutes before serving.

Serves: 6 - 8

Contributor: Diana Serbe

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Green lasagna noodles can be used in this dish as well as the white noodles. In Italian cuisine, it is important to eat and cook according to one's taste.

 

 

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