Lasagna al Forno
traditional bolognese & béchamel
Ingredients
- 250 g lasagna noodles
- 70 g parmesan
Method
- Ragù (red sauce):
- 1. Soften the onion, carrot, celery, and garlic in olive oil. Add the meat and brown.
- 2. Stir in the passata and black pepper. Crumble in the vegetable bouillon cube and stir until dissolved. Simmer 15–20 min.
- 3. Stir in the milk and simmer gently, uncovered, until the sauce is thick with no loose liquid, ~20–30 min more. Stir occasionally. Taste after reducing and add salt only if needed; bouillon saltiness varies by brand.
- Béchamel: Make a blond roux with the butter and flour. Whisk in warm milk and cook until thickened but pourable; season with the nutmeg and salt.
- Final composition:
- 1. Plan for 4 pasta layers in a 9×13 in / 23×33 cm pan. If the fresh pasta is ultra-thin, make 5–6 layers instead, provided the sauces can lightly coat every layer; stay with 4 if the sauce is already difficult to stretch. Cut the sheets to fit with minimal overlap; do not double them up.
- 2. Spread a thin coating of ragù over the bottom of the pan. Add one portion of pasta, then one portion each of ragù, béchamel, and parmesan. Repeat until all portions are used, finishing with béchamel and parmesan over the last portion of ragù.
- 3. Cover the pan with foil, tenting it slightly so it does not touch the topping, and crimp around the rim. Bake in a preheated oven at 375°F / 190°C for 20 min. Remove the foil and bake ~20 min more, until bubbling in the center, browned on top, and the pasta is tender when pierced with a knife. If the top browns before the center is ready, cover again with foil and continue baking.
- 4. Let cool 15 min before cutting.
Notes
Pairs well with a salad or roasted vegetables.
Source and attribution
Adapted from Elena Davis, Cucina by Elena; ragù milk technique from Accademia Italiana della Cucina