03 · First course
Lasagne alla Bolognese
Green spinach pasta layered with ragù, besciamella and Parmigiano, baked until the edges crisp.
Ingredients
- 500 gspinach egg lasagne sheets
- 700 gragù alla bolognese
- 1 Lmilk (for the besciamella)
- 100 gbutter
- 100 gflour
- 150 gParmigiano Reggiano, grated
- To tastenutmeg, salt
Method
Make the besciamella: melt the butter, whisk in the flour, then the hot milk; cook to a smooth, pourable sauce with salt and nutmeg.
Blanch the lasagne sheets briefly if fresh, then lay them out on a cloth.
Butter the dish. Spread a little besciamella, then layer: pasta, ragù, besciamella, Parmigiano. Repeat for 6–7 layers.
Finish with besciamella, a thick dusting of Parmigiano and a few flecks of butter.
Bake at 180 °C for 35–40 minutes, until deep golden and bubbling at the edges.
Rest 15 minutes before cutting so the layers set.
Notes · variations & storage
You can assemble it a day ahead and keep it in the fridge; just add 10 minutes to the bake. The corner piece is the best one.