I explained you how to cook ragù. Now it’s time I tell you how to cook a nice nice lasagna. I’ll use the way we have in the North of Italy. In the south it’s something different.
I give you the recipe for a large pan of this delicious dish because it’s never enough!!! I’m dreaming about eating a slice of it while I’m writing this post.
• 750g – 1kg ragù
• 100 g butter
• 100 g flour
• 1 lt milk
• a shake of nutmeg
• Pasta for lasagna
• Parmesan cheese (the real one!!!!)
• Salt, pepper
In a pot, melt the butter. Put the flour in it and mix it, making it become golden (it’s called roux). Then, add the warm milk very slowly, mixing it continuously, obtaining a smooth and nice bechamel. Add salt, pepper and nutmeg. When it boils, let it cook between 5 and 10 minutes (check the level of thickness of the white sauce to decide).
Take the pan and “grease” it, spreading on it a couple of tablespoons of ragù.
Compose the lasagna making a layer of pasta, a layer of bechamel, a layer of ragù and put some parmesan grated cheese on top. Go on doing layers like this until you finish the ingredients.
Pay attention: the last layer must always be ragù (with parmesan on top)!
Put it in preheated static oven for at least 30 minutes at 180° C. Before taking it out, let lasagna a few minutes under the grill, so the parmesan can make a nice crust with ragù, but don’t let the food burn under the grill!!!
Warmed and eaten the day after, it is even tastier!!!!!!!!!!!!!!!!!!!!
TO AVOID:
Lasagna with ragù alla bolognese has no garlic! Don’t put garlic anywhere! Cheddar is not welcome as well! Don’t put ricotta. Abroad they use ricotta and also that pasta with corrugated edges. ABSOLUTELY WE DON’T!
CAREFUL:
Even if you use dried pasta for lasagna, you don’t need to cook it before using it. You just need to take care it’s all covered by white sauce or ragù, so it cooks in the oven with the liquids of the ingredients. (ragù must not be too dry)
