Traditional lasagne recipe
Although there are many variations of lasagna, traditional recipes often focus on two main ingredients: the pasta and the filling.
Traditional lasagna is made with wide sheets of pasta that are cooked before baking, or dried versions that are cooked during baking are used.
The base of most lasagnas is béchamel sauce - a creamy saucebutter-based sauce, which is seasoned with nutmeg and salt.
Traditional lasagne alla bolognese contains a meat sauce, ragù alla bolognese, which is prepared slowly with minced meat (usually beef and pork), tomatoes, vegetables, wine and spices.
Cheese is an essential ingredient in this dish. Traditionally, parmesan or pecorino is used, which is sprinkled between the layers to create a delicious crispy crust on the surface.
Preparing lasagne
Preparing lasagne is a process that requires some care, but the result is well worth it. First, the sauces are prepared. For the béchamel, the butter, flour and milk are mixed, stirring constantly to avoid lumps. The ragu is cooked slowly so that all the flavours come together and the meat sauce is rich and full.
Pasta is usually cooked as directed if using fresh or pre-cooked. You can also use dried sheets that are layered directly into the mold and cooked during baking. The layers of pasta, sauce, ragu and cheese are then stacked in the baking dish, with the last layer covered with béchamel and cheese to create a golden, crispy crust.
The lasagne is baked in a preheated oven at a medium temperature, usually around 180 °C, for 40-45 minutes until the surface is beautifully golden and bubbling. After removing from the oven, it's a good idea to let the lasagne rest for a while to allow the layers to set and make it easy to slice.
Variations of lasagna
While lasagne alla bolognese is probably the most well-known, there are many other variations of this dish to suit different regional recipes or dietary preferences. You can try Lasagne vegetarian, with seafood or with a mixture of cheeses (for example, mozzarella, ricotta and Parmesan).
