How To Make Real Lasagne Bologna Style.

When it comes to delicious, authentic Italian food, few dishes are more loved around the world than lasagne, and here’s how you can make the real Italian original according to Giallo Zafferano. Now this recipe is for true Lasagne Bolognese, which may or may not resemble the lasagne you’re used to. Still, either way, it’s guaranteed to be some of the best, most authentic Italian food you’ve ever tasted.


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Getting Ready to Make Real Lasagne

Before you start making this classic Italian food favorite, you’ll need to first prepare your béchamel sauce and ragout Bolognese. Recipes for these can be found on the Giallo Zafferano site. To truly make the dish special, you may also want to make your use fresh egg pasta.

What You’ll Need

To make this fantastic lasagne, you’ll need 4 ½ cups of the béchamel sauce you made and 3 cups of the ragout Bolognese. In addition to this, you’ll also need 1 ½ cups of freshly grated parmesan cheese, one pound of fresh egg pasta lasagne noodles and a bit of extra virgin olive oil. Whether you make your own pasta or buy it in the store, make sure to only use fresh pasta as it will give you a much better end product than the cheap dry noodles.

Putting It All Together

As soon as you’ve made your béchamel sauce and Bolognese ragout, you’re ready to begin the process of building the layers of lasagne. To start off, you’ll want to lightly grease the bottom of an 8 ½ by 11 inch deep baking dish with olive oil. After the pan is greased, you’ll then need to take one small spoonful of your ragout and spread it out evenly over the bottom of the pan, as this will make sure the bottom of your lasagne doesn’t come out burned.

Next, it’s time to place one layer of the lasagne noodles in the pan. This is where it’s important to use fresh egg pasta, as it allows you to cut the noodles to perfectly fit the pan, making sure the entire pan is covered. Now, add a few spoonfuls of the béchamel, spreading it out evenly and making sure the pasta is fully covered, before then adding a layer of ragout to cover the béchamel, followed by a healthy sprinkling of parmesan. This is the first full layer of your lasagne, and now you’ll want to cover this with another layer of pasta, then both sauces and parmesan, repeating the entire process until you have at least four layers.

It’s important to try to portion out your sauces evenly, as you’ll want to make sure you have enough left for a much thicker layer of sauce on the very top. If you don’t think you’ll have enough sauce, you can always use fewer layers, but the general rule of thumb is the more layers the better.

Once the last layer is finished, bake the lasagne for approximately one hour at 320° F, then let it sit for at least another 15 minutes before serving to let it set-up properly. Then, it’s finally time for the best part, sitting down to enjoy your delicious, authentic Lasagne Bolognese. I hope this pasta making course helped you a little to discover the flavor of Bologna and Italy.

About the Author:

Gabriele Monti loves cooking and he is from Modena a small town in northern Italy famous of its food, and he organizes pasta making classes in London.