It’s a shame that so many bad versions of this popular Emilian dish are found in fast food restaurants and ready-made in supermarkets. When made properly, lasagne is a delicious comfort food and is always a popular choice in my house for Sunday lunch or when we have a crowd. It can be made in advance and baked when required. It is made with the famous ragu Bolognese and egg pasta sheets typical of this region. I tend to use the dried lasagne sheets so readily available in shops but you can use fresh or even make your own!
Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.
Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.
Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.
We have been helping our customers discover the real Italy for 90 years now. Our experience and expertise, together with our attention to detail and personal touch, really does make us the leading Italian holiday specialist