Replicating LASAGNE ALLA BOLOGNESE in my home | Full Recipe

I spent one month in Bologna, Italy. During my time there I learned so much about Northern Italian cuisine and immediately fell in love. One day while I was walking through the Quadrilatero I encountered a Bologna Food Expo and decided to check it out. They had a multitude of vendors in a historic grand ballroom serving food samples to visitors. One of the vendors was from the Bologna Association of Pasta Makers. And as luck would have it, they were giving away recipe books filled with authentic Bolognese pasta recipes written by members of the association. This recipe comes from that book and it really does taste like Bologna. I hope you have a chance to make it at home. If you have any questions, please leave them in the comments below. Enjoy!
LASAGNE alla BOLOGNESE
Difficulty: intermediate
Yield: 4
Baking dish: 9x16x 3 inches.
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Green Pasta:
500 gr. "00" Flour
3 Whole Eggs
100 gr. Fresh Spinach opt. frozen spinach
- Blanch 2 min in salted water, or thaw spinach, and drain. -Squeeze out excess water.
- Mince very fine by hand or in a food processor.
- Place flour on a clean surface and create a well in the center.
- Crack eggs into the well. Add spinach. Begin stirring with a fork and pulling in flour until ingredients start to form a dough.
- Knead the dough approx. 10-15 min. Until it becomes smooth and elastic.
- Cover and rest for 30min - 1hr.
- Divide dough into 4 pieces to make it easier to roll out.
- Roll dough from the center, until it becomes paper thin.
FYI pasta will thicken during cooking
Cut rectangle strips to fit your baking dish.
- Boil each sheet, one-by-one, in VERY salted water for 1 minute each. Set on clean kitchen towel to absorb excess water.
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Bechamel Cream:
1 liter Whole Milk
100 gr. Butter
70gr. "00" Flour
70 gr. Parmigiano Reggiano
2 tsp. Salt
- In a large, heavy bottom pot, medium heat.
Melt the butter.
Add flour, Parmigiano, and salt
- Cook while stirring to make a roux. Approx. 10 min. Or until it no longer tastes like raw flour.
- Slowly add milk in 3 parts. Whisking to break up clumps.
- Whisk until all the milk is added and the sauce has thickened.
- Turn off the heat and set aside in a bowl. Or leave in the pot away from hot coils.
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Ragú:
80 gr. Pancetta can use bacon, too
100 gr. Ground Pork sausage. Loose, not in the casing
500 gr. Lean Ground beef
150 gr. Tomato Passata
1 tsp. Tomato Paste
200 gr. Whole milk
150 gr. White wine, sauvignon blanc or similar
Salt to taste
- In a large sauce pan, medium heat.
-Cook the pancetta 5 min.
-Add the sausage. Cook 5 min
-Add the beef. Cook 15 min
-Add Passata, Tomato Paste, Milk, Wine, and Salt.
-Stir until all is combined.
- Cover and cook at a simmer for 2 hours. Stirring occasionally.
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Assembly:
- Butter the sides and bottom of baking dish.
- From bottom to top:
Green Pasta, Bechamel, Ragú, Grated Parmigiano Reggiano.
- Repeat up to 7 layers max.
Bake: 350°F
- Covered for 20 min
- Uncovered another 20 min
- Broil on Low 5-10 min, until browned on top.
#italy #italianfood #lasagna #recipe #dinnerrecipes #cookingathome #cookingvideo #foodvlog

[@what.tomorrow.brings]

If you want to try a different and unique style of lasagne, I recommend this one.
Leave a comment if you have a question on the recipe and steps. Happy cooking ✌️

[@dinodinosaur2930]

👏🏽👏🏽👏🏽👏🏽 Just love your production ... Please do more ... How many different recipes of Lasagne are out there ❓My favorite authentic lasagne was more thinker layers of pasta with less meat 😋 It blow my mind and taste bubs ... Mmm Mmm Mmm

[@what.tomorrow.brings]

Thank you!
This lasagna is in the Bolognese style. I think the bechamel and green pasta is what sets it apart from other regions. The other cities have their own unique styles, so there's a lot to choose from 😁. Kinda like they do with pizza!

[@dinodinosaur2930]

@@what.tomorrow.brings Yes, fried pizza is kind of weird 😁

[@travelingkakabsat]

Ooomiiiigosh

[@travelingkakabsat]

Portico, love it! A lot of sidewalks in Taiwan are covered as well, primarily for the summer sun & heat, and great for rain! And love me some espresso 😋

[@moelnaghi3714]

Awesome 😍

[@what.tomorrow.brings]

Thanks 🤗

[@tachykardie_]

your bechamel is too thick