Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Prep time: 45 min
Cook time: 4 h 35 min
Total time: 5 h 20 min
Cuisine: Italy
Ingredients: 1 batch Ragù alla Bolognese ragù, about 1.6 kg (3½ lb), made through step 7; 1¼ l (5 cups) Béchamel, the base recipe made with 1.2 L milk to the same 60 g butter and 60 g flour, so it is slightly thinner for no-boil sheets; or good store-bought; 500 g (1 lb 2 oz) lasagne sheets, dried no-boil, or fresh from Fresh Egg Pasta; 120 g (4 oz) Parmigiano Reggiano, grated; 20 g (1½ tbsp) unsalted butter, for the dish and the top

Layers of ragù, béchamel and pasta, baked until bubbling and crisp-edged

Serves: 8
Hands-on: 45 min
Total: 5 h 20 min
Level: Project

A lasagne built the Emilian way: thin pasta, slow ragù, a light béchamel and Parmigiano — no ricotta, no mozzarella. Lots of thin layers give you a slice that holds its shape and a top that turns golden and crisp at the corners.

Ingredients

1batch Ragù alla Bolognese ragùabout 1.6 kg (3½ lb), made through step 7
1¼ lBéchamel (5 cups)the base recipe made with 1.2 L milk to the same 60 g butter and 60 g flour, so it is slightly thinner for no-boil sheets; or good store-bought
500 glasagne sheets (1 lb 2 oz)dried no-boil, or fresh from Fresh Egg Pasta
120 gParmigiano Reggiano (4 oz)grated
20 gunsalted butter (1½ tbsp)for the dish and the top

Allergens: gluten, egg, milk, celery, sulphites
Origin: Italy (Emilia-Romagna)
Season: Autumn, Winter

Method

Make the ragù (about 3¾ hours) and béchamel ahead. Both should be warm or at room temperature, not fridge-cold, when you build. 3 h 40 min
Heat the oven to 190°C (375°F). Butter a 23 × 33 cm (9 × 13 in) baking dish.
If your ragù is very thick, loosen it with a splash of water; dried sheets need moisture to cook. It should be spreadable, like thick porridge.
Spread a thin layer of béchamel over the base of the dish. Lay over a layer of pasta, trimming to fit with minimal overlap.
Spread over a thin layer of ragù, then a thin layer of béchamel, then a sprinkle of Parmigiano. Repeat to make 5–6 layers of pasta, finishing with pasta topped with béchamel and a generous layer of Parmigiano. Dot with butter.
Cover with foil and bake for 25 minutes. Uncover and bake until the top is deep golden, the edges are crisp and the sauce bubbles at the sides, 20–25 minutes more. The center should reach 74°C (165°F). 50 min
Rest for at least 20 minutes before cutting, so the layers set and slices hold their shape. 20 min

Why it works

Thin layers mean every bite has the same balance of pasta, meat and sauce, and the structure sets firm as it cools. The béchamel is made thinner than usual because dried pasta absorbs liquid as it bakes; too thick a sauce leaves the pasta tough. Resting lets the starches and proteins firm up, so the slice does not slump.

Common mistakes

Thick, stiff béchamel and dry ragù: the pasta stays leathery. Keep both loose.
Cutting straight from the oven: the slice collapses. Rest it.
Overfilling the dish: it bubbles over. Leave 1 cm (½ in) at the top.

Variations

Lasagne verde: Use spinach egg pasta for the true Bolognese version — see the variation in Fresh Egg Pasta.
Mushroom lasagne: Replace the ragù with 1 kg mixed mushrooms sautéed hard with garlic and thyme and a splash of Marsala.

Make ahead and storage

Assemble up to 2 days ahead, cover and refrigerate; add 15 minutes to the covered baking time. Freezes well, baked or unbaked, for 3 months; thaw overnight in the fridge before baking.