Grandma’s Italian Lasagna (lasagne della nonna)!
Is there anything much better?
One of the most loved foods in the world is finally here! This is a traditional Italian Lasagna, made the Italian way with layers of slow cooked Bolognese ragu and cheese sauce.
The ultimate comfort food!
SERVINGS:4-6
INGREDIENTS:
- Ragu’ sauce, see recipe below
- 9 oz lasagne (rolled flat egg pasta)
- 5 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 3 cups whole milk
- 1 pinch grounded nutmeg
- 1 cup freshly grated Parmigiano Reggiano
For the ragu’:
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 5 Tbsp extra virgin olive oil
- 3 Tbsp butter
- 1/2 lb ground beef
- 1/2 lb ground pork (for a milder taste use 0.25 lb ground pork and 0.25 lb ground chicken)
- 30 oz of organic tomato sauce (vine ripened tomatoes)
- 1 cup of red wine
- salt and pepper, to taste
- 3 leaves of basil (washed and pat-dried)
METHOD
- For the ragu’:
In a medium sauce pan, place olive oil, butter, chopped onion, carrot and celery and saute’ until the onion turns golden.
Reduce the heat and add both beef and pork ground meats, stirring constantly until browned.
Add the red wine, simmer until reduced by half (about 2 minutes) then add tomato sauce, basil, black pepper and salt to taste.- In a medium sauce pan, place olive oil, butter, chopped onion, carrot and celery and saute’ until the onion turns golden.
- Reduce the heat and add both beef and pork ground meats, stirring constantly until browned.
- Add the red wine, simmer until reduced by half (about 2 minutes) then add tomato sauce, basil, black pepper and salt to taste.
- Reduce the heat as low as possible and partially cover the pan.
- Cook for at least one hour and remember to stir very often. If the sauce gets too thick add half glass of hot water.
- Preheat oven at 350 degrees.
- Cook for at least one hour and remember to stir very often. If the sauce gets too thick add half glass of hot water.
- Preheat oven at 350 degrees.
- Prepare the Béchamel sauce by heating the butter until it melts, remove from heat then add the flour by whisking until smooth and pale yellow. Slowly pour in the scalded milk, whisking continuously. Return to a boil, add the nutmeg and stir until just thick. Set aside.
- Grease the bottom of a rectangular baking dish with a knob of butter and cover the bottom with a couple of tablespoons of ragu’.
- Make a layer with enough lasagne sheets to cover the dish.
- Cover the lasagne sheets with ragu’, then Béchamel sauce and sprinkle with Parmigiano Reggiano. Repeat the process (lasagne sheets, ragu’, Béchamel, Parmigiano Reggiano) until you have four layers of pasta. The top layer should be Béchamel sauce sprinkled with Parmigiano Reggiano.
- Bake in the oven for about 30 minutes, until the edges are browned and the sauces are bubbling.
- Allow to cool 10 minutes before serving your lasagna.
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