Northern Italian lasagna is a labor of love, but well worth it! Unlike the Americanized version, there is no ricotta cheese and the meat and bechamel sauces take center stage over the tomatoes. This recipe makes a 9″ x 9″ version that can easily be doubled if you’re serving a larger group.
Begin by making the Bolognese sauce I’ve previously posted. You can make the sauce a day ahead, if you prefer to break up the work.
Next, prepare the bechamel (a delicious creamy white sauce that will make all the difference).
Bechamel ingredients:
- Three tablespoons butter
- Three tablespoons all-purpose flour
- 1 3/4 cups milk (I use 2%)
- 1/4 teaspoon kosher salt
- Dried nutmeg
- Freshly ground black pepper
Melt the butter in a saucepan over low heat and then add flour. Whisk constantly for 2-3 minutes. While whisking the roux, heat the milk in a microwave until it is hot to the touch, but not boiling. Slowly add the heated milk to the roux, whisking constantly to prevent lumps. Add salt and a pinch of dried nutmeg. Regularly stir until sauce thickens (approximately 12-15 minutes). Remove from heat and add a grind or two of freshly ground pepper.
While the bechamel is cooling, boil the pasta. I typically use De Cecco or Barilla dried pasta. Add the dried pasta to boiling, salted water and boil for approximately 3-4 minutes. It should be slightly undercooked but malleable. Drain the pasta (do not rinse!) and lay out on parchment paper.
To assemble the lasagna:
- Butter the baking dish to prevent sticking.
- Place a layer of pasta to cover the bottom.
- Spread 2/3 cup Bolognese sauce over pasta.
- Add 1/3 cup bechamel over Bolognese sauce.
- Using a microplane, shave Parmigiano-Reggiano over bechamel (just enough to cover the bechamel).
- Repeat steps 2-5 three times. I lightly press down on the pasta during each step to more evenly distribute the layers.
- Top with a final layer of pasta.
- Spread any remaining bechamel over the pasta and then lightly cover with shaved Parmigian-Reggiano.
At this point, you can cover and refrigerate the assembled lasagna until you are ready to bake it.
When you are ready to bake, preheat your oven to 425 degrees.
Lightly drizzle the assembled lasagna with extra virgin olive oil and freshly ground black pepper to taste.
Bake uncovered for 25-30 minutes or until top is lightly golden (and even slightly browned), as shown in image.
After baking, let the lasagna rest for 10-15 minutes for easier serving. I typically remove the lasagna from the oven, lightly cover with aluminum foil, and finish preparing and dressing a salad as a side dish. If you are serving bread with this meal, I also wrap the bread in aluminum foil and warm it in the oven just before serving.
Best,
Lisa
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