A practical Italian Gourmet recipe for lasagne alla bolognese, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Lasagne alla Bolognese
Prep: 35 mins Cook: 55 mins Serves: 6
Ingredients
- 700g prepared ragù alla Bolognese
- 12 fresh lasagne sheets
- 750ml béchamel sauce
- 100g Parmigiano Reggiano, grated
- 20g butter
Method
- Heat the oven to 190°C, 170°C fan. Butter a deep baking dish.
- Spread a thin layer of ragù over the base, followed by lasagne sheets, béchamel and Parmigiano.
- Repeat the layers until the ingredients are used, finishing with béchamel, a little ragù and Parmigiano.
- Cover loosely with foil and bake for 30 minutes.
- Remove the foil and bake for another 20 to 25 minutes until browned and bubbling.
- Rest for 15 minutes before cutting and serving.
Italian Gourmet note
Resting is important. It allows the layers to settle so the lasagne cuts cleanly rather than sliding apart.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.