FoodieAtlas
Recipes around the World
Lasagna from Bologna is a completely different animal from the American version: fresh spinach-green pasta sheets layered with a ragù that has cooked for at least three hours until the meat has dissolved into something almost spreadable, a proper béchamel (not ricotta—ricotta is the American substitution), and Parmigiano-Reggiano grated throughout. The ragù follows the Bolognese canon: beef and pork, soffritto of onion/carrot/celery, white wine (not red), whole milk, and very little tomato—the result is more complex and less acidic than what most people imagine as 'meat sauce.' Lasagna is a Sunday project in Emilian households: the ragù starts mid-morning, the pasta is made by hand, and the assembled dish goes into the oven in the afternoon. This takes time, and shortcuts are visible.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
Add the ground beef and cook until browned. Drain any excess fat.
Stir in the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), dried basil, dried oregano, sugar, salt, and pepper.
Bring the sauce to a simmer and cook for about 30 minutes, stirring occasionally.
In a large bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, and pepper. Mix well.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Place 3 cooked lasagna noodles over the sauce.
Spread one-third of the ricotta cheese mixture over the noodles.
Spoon one-third of the meat sauce over the ricotta mixture.
Sprinkle one-third of the shredded mozzarella cheese over the meat sauce.
Repeat the layers two more times, ending with a final layer of shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese is golden brown.
Let the lasagna cool for about 10-15 minutes before slicing.
Garnish with chopped fresh basil or parsley if desired.
Emilian baked pasta: fresh sheets + Bolognese ragù + béchamel + Parmigiano. No ricotta in the original—that is American.
Bologna, Emilia-Romagna. One of the oldest documented pasta dishes in Italy, with the béchamel-and-ragù combination dating to the 18th century.
Lasagna sheets (fresh, ideally spinach-green), beef-pork ragù, béchamel, and Parmigiano-Reggiano throughout.
Cook the ragù until it is almost a paste (3+ hours); the béchamel should be thicker than you think—it loosens in the oven.
Sangiovese (Chianti or Barbera d'Asti), simple green salad with lemon dressing.