Name: Lasagna
Yield: 8
Cuisine: Italy
Ingredients: 1 recipe ragu alla bolognese (about 4 cups); 12 lasagna sheets, fresh or no-boil; 4 tbsp butter; 1/3 cup (45 g) flour; 3 cups (720 ml) warm whole milk; Pinch of nutmeg; 1 cup (100 g) grated Parmesan; Salt and pepper; Butter for the dish

Where it comes from

Lasagna is closely linked to Emilia-Romagna, where it is traditionally made with spinach-green pasta, ragu and bechamel. Italian families bake it for Sunday lunches and celebrations, and it is loved worldwide.

Explore the cuisine of Italy.

Recipe

Make Lasagna at home

Serves 8Time 2 hours

Ingredients

1 recipe ragu alla bolognese (about 4 cups)
12 lasagna sheets, fresh or no-boil
4 tbsp butter
1/3 cup (45 g) flour
3 cups (720 ml) warm whole milk
Pinch of nutmeg
1 cup (100 g) grated Parmesan
Salt and pepper
Butter for the dish

How it's made

Make the ragu ahead and let it cool slightly.
For the bechamel, melt butter, whisk in flour and cook 2 minutes, then slowly whisk in milk and simmer until thick. Season with salt, pepper and nutmeg.
Heat the oven to 375 F (190 C) and butter a 9x13-inch dish.
Spread a little ragu on the bottom, then add a layer of pasta, ragu, bechamel and Parmesan.
Repeat for 4 layers, ending with bechamel and a generous sprinkle of Parmesan.
Bake covered 25 minutes, then uncovered 20 minutes until golden.
Rest 15 minutes before cutting.