Bolognese lasagna is a typical dish from Emilia Romagna, but it is prepared throughout Italy. It is usually made for Sundays and holidays. The ingredients are ragù, béchamel, and Parmesan. There are many variations, it can be white with mushrooms, with artichokes, with vegetables, and much more. The original recipe calls for green sheets made with added spinach in the dough, but in this recipe, I propose the classic egg sheets. Homemade sheets would be ideal, but to speed up, there are fresh lasagnas already available on the market, like the one I used. Now I leave you with the recipe and other ideas.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.65 lbs thin egg lasagna (about 18 sheets)
- Bolognese ragù
- butter, to taste
- béchamel
Tools
12 x 16 inch pan
- Baking Pan
First, you will need to prepare the Bolognese Ragù I recommend preparing it a day before to shorten the times, then the Béchamel.
Start by placing béchamel and ragù at the bottom of the pan.
Then start forming the various layers. First the sheet, then the béchamel, ragù, and Parmesan.
Arrange the sheets side by side without overlapping, the first layer horizontally and the second layer vertically. If necessary, cut the sheet so they fit perfectly. Continue the same way for about 5 layers.
Finish with ragù, béchamel, Parmesan, and butter flakes.
Bake in a static oven at 350°F for about 30 minutes.
The Bolognese lasagna is ready!!
Storage
If you have leftover lasagna, you can store it in the fridge covered with plastic wrap for 2 days. For longer periods, it is preferable to freeze it.
If you have leftover lasagna, you can store it in the fridge covered with plastic wrap for 2 days. For longer periods, it is preferable to freeze it.
If you have leftover lasagna, you can store it in the fridge covered with plastic wrap for 2 days. For longer periods, it is preferable to freeze it.
