Few dishes rival the hearty, comforting charm of a well-made lasagna. With layers of fresh pasta, rich Bolognese, creamy béchamel, and a golden Parmesan crust, this classic Italian recipe brings warmth and satisfaction to any table. Here’s how to make it from scratch.
Ingredients:
For the Lasagna Sheets (Fresh Pasta):
- 400 g flour
- 4 large eggs
For the Bolognese Sauce:
(Refer to the detailed recipe previously shared!)
- A mix of ground beef and pork, soffritto (celery, carrot, onion), tomato puree, wine, and seasoning, cooked low and slow for a deep, robust flavor.
For the Béchamel Sauce:
- Butter (around 50 g)
- All-purpose flour (around 50 g)
- Milk (approx. 500 ml, added gradually)
- Salt, black pepper, and freshly grated nutmeg, to taste
For Assembly:
- Grated Parmesan cheese (generously!)
Optional Dessert Idea:
- Puff pastry squares filled with Nutella, fresh pear slices, and chopped walnuts.
Step 1: Prepare the Pasta Dough
- Make the Dough: For every 100 g of flour, add one egg. Create a flour "well," crack the eggs in the center, and gradually mix, first with a fork and then by hand. Knead until smooth, wrap in plastic wrap, and let rest for at least 30 minutes.
- Roll the Sheets: Use a pasta machine or rolling pin to flatten the dough into thin sheets. Aim for 1–2 mm thickness. Cut to fit your baking dish. Lightly dust with flour and set aside.
Step 2: Make the Béchamel Sauce
- Melt Butter: In a saucepan, melt butter over medium heat.
- Add Flour: Whisk in flour to form a smooth roux. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually Add Milk: Slowly pour in warm milk while whisking continuously to avoid lumps. Cook until the sauce thickens to a pourable consistency.
- Season: Add salt, a pinch of black pepper, and a dash of nutmeg.
Step 3: Assemble the Lasagna
Layer the Dish:
- Start with a thin layer of Bolognese sauce on the bottom of the baking dish.
- Add a layer of pasta sheets.
- Spread a layer of Bolognese sauce, then béchamel, and sprinkle Parmesan cheese.
- Repeat layers, finishing with a topping of Bolognese, béchamel, and Parmesan.
Bake: Cover the dish with aluminum foil and bake in a preheated oven at 180°C for 45 minutes. Remove the foil and bake until the top is golden and bubbling.
Rest: Once baked, place two wooden spoons across the dish, cover with a clean kitchen towel, and let the lasagna rest for 20 minutes. This ensures the layers set perfectly for clean slicing.
Step 4: Dessert Treats
If you want a sweet bite with coffee:
- Roll out store-bought puff pastry, cut into squares, and fill with Nutella, pear slices, and chopped walnuts.
- Fold into little pillows, seal the edges, and bake until golden brown.
Tips for Success:
- Fresh Pasta Shortcut: Use store-bought lasagna sheets if short on time, but fresh pasta elevates the dish.
- Béchamel Consistency: Make this sauce last, as it thickens upon cooling.
- Serving Suggestion: Pair with a light green salad and a glass of red wine for the perfect Italian meal.
Enjoy the rich, comforting flavors of this Bolognese lasagna, and treat yourself to those Nutella-filled delights for dessert. Buon appetito! 🥰✨
