Bologna, Emilia Romagna
This is a classic dish often served for celebration meals as it is quite time consuming to make, though each individual part is not difficult. It can be made and refrigerated for up to 24 hours before cooking and serving. It also freezes very successfully.
This quantity will serve 12-14
Make up 1 quantity of the Ragù sauce and allow to cool
Make the pasta with 4 eggs.
Cut into rectangles and cook in salted boiling water for 1- minute. Plunge into cold water to stop the cooking process, drain and lay out on a clean tea towel.
(The pasta can also be green that is made with spinach. You then need 500g flour, 350 g cooked spinach (squeezed as dry as possible) and 3 eggs)
You can also buy dried pasta for lasagna which often doesn’t need pre-cooking
2 litres Milk
200 g Butter
200 g Flour
1 bay leaf and a grating of nutmeg
Salt and freshly ground black pepper
- Heat the milk with the bay leaf to just below simmering point
- Melt the butter over a low heat in a heavy saucepan. When it bubbles add the flour and cook for a few minutes without allowing it to brown.
- Remove from the heat and gradually whisk in the warm milk.
- Return to the saucepan and heat and stir until thickened (about 5 minutes)
- Add the grated nutmeg.
Putting the dish together
Heat the oven Gas Mark 7 / 425°F / 220° C
- Very lightly oil a large rectangular oven proof dish.
- Now layer the ingredients beginning with a layer of ragù and ending with béchamel sauce. Keep making the layers until the dish is full.
- Top with grated Parmigiano cheese.
- Cook in a pre-heated oven for 25 minutes.