ReceptnaptárLasagne al forno
Classic baked lasagne layered with Bolognese ragù and béchamel, for a weekend family lunch or guests. The ragù can be made the day before.
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Ingredients
Method
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- For the ragù, soften the onion, carrot and celery in the olive oil over a medium heat for 8-10 minutes.
- Add the mince and fry over a high heat, breaking it up, until it is no longer pink and browned in places (about 8 minutes).
- Pour in the wine and boil until mostly evaporated; then add the passata and tomato purée and season with salt and pepper.
- Cover and simmer gently for at least 1 hour, stirring now and then; it is ready when thick enough that a spoon leaves a trail.
- For the béchamel, melt the butter, stir in the flour and cook for 1-2 minutes, stirring, without letting it brown.
- Gradually add the milk, stirring constantly, and cook for 5-6 minutes until it has the consistency of sour cream; season with salt and nutmeg.
- Heat the oven to 190 °C (175 °C fan); spread a little ragù and béchamel over the base of a roughly 20×30 cm dish and lay the first sheets on top.
- Repeat in four layers: pasta, ragù, béchamel, a handful of Parmesan; cover the top layer of pasta with the remaining béchamel, Parmesan and torn mozzarella.
- Bake covered with foil for 25 minutes, then uncovered for another 15-20 minutes, until golden on top and bubbling at the edges.
- Rest for at least 15 minutes before cutting, or it will run.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- With no-boil sheets, keep the ragù and béchamel a little looser than usual, as the pasta absorbs liquid while baking.
- The ragù tastes even better the next day, so it is worth making it in advance.
- Freezes well baked, in portions; reheat covered at 180 °C for about 30 minutes.
Frequently asked questions
Why does lasagne fall apart when cut?
It was cut too soon or the ragù was too runny. Rest it for at least 15 minutes after baking, and cook the ragù until a spoon leaves a trail in it.
Do lasagne sheets need pre-cooking?
No-boil sheets don't. Traditional sheets are boiled in salted water for 2-3 minutes, then put into cold water so they don't stick together.
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More italian ideas
- Buttery cheese and garlic spaghetti with tomato
- Creamy macaroni salad with celery
- Pasta e patate (Neapolitan pasta and potatoes)
- Pasta con broccoli e salsiccia (pasta with broccoli and sausage)
- Cappelletti in broth
- Spaghetti alla carbonara
- Gnocchi alla sorrentina
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