Lasagna alla Emilia Romagna (Bolognese)

Lasagna sits high atop the ladder in the world of baked pastas (al forno). Of course there are many regional recipes for lasagna, a personal favourite from my time in Lombardia is Lasagna di Montagna, but this recipe from Bologna is internationally recognized, respected and beloved.

This is my adaptation after years of research; this is the version I would be proud to make for anyone in Emilia Romagna (and shoulder all the criticism!) and of course for anyone, anywhere who truly loves lasagna.

This is not a quick pasta. This is how to spend a Sunday morning! Each step building towards a beautiful big lunch around the table followed by a lazy afternoon.

I like to amp up the food pleasure even more by serving Tiramisu as the dessert course, a classic upon a classic! You can find my recipe for Tiramisu here.

It’s important to have all your elements ready to go, you will need to start your Ragu first thing as its takes the longest to simmer, followed by the fresh pasta (if using) and the béchamel. I have included my recipes for Ragu Bolognese, fresh egg pasta and béchamel below.

INGREDIENTS

Fresh Pasta Sheets *you can purchase these or of course make you own! Click for recipe

Ragu Bolognese - click for recipe (this recipe makes more than you will need for the lasagna, but can easily be stored for future use)

Béchamel Sauce - click for recipe

475 grams fresh ricotta (thick/firm ricotta, strain if necessary)

2 large eggs

Big pinch of salt and pepper

1 cup freshly grated Parmesan (split)

1 ball of fresh mozzarella or fiore di latte sliced

10-12 whole fresh basil leaves

olive oil for drizzling

METHOD

Use a fork to whisk the fresh ricotta with the eggs, salt and pepper in a bowl and set aside.

Preheat oven to 375 and position your rack in the middle.

Using an oven safe 9 x 13 casserole begin to layer. Start with a thin base layer of ragu followed by your first layer of fresh noodles (I don’t boil my thin sheets of fresh pasta before layering, if you are using dry noodles you will need to pre boil).

Spread half of the ricotta mixture on top then sprinkle with a 1/2 cup of freshly grated Parmesan. Add another layer of pasta, followed by more ragu and half of the béchamel on top of that. Next, another layer of pasta, then the other half of the ricotta and Parmesan. Another layer of pasta, more ragu. Add your final layer of pasta then a final thin layer of ragu topped with the remaining béchamel.

Top with the slices of fresh mozzarella, the whole leaves of basil and a generous drizzle of olive oil.

Bake for 45-50 minutes until golden brown.

Allow the lasagna to rest for 15 minutes before cutting and serving.