As with so many classic Italian dishes, lasagne alla bolognese should be kept simple – although the robust Ragu is all the better for being from Anna del Conté, creamy bèchamel, and just a hint of cheese, all deferring to the real star of the show, the pasta. It may take a little more time to make, but it’s worth it.
INGREDIENTS Serves 6
About 9 sheets dried egg lasagne (depending on the size of the sheets and your dish – you’ll need 3 layers of pasta)
100g grated parmesan
METHOD
Pre-heat the oven to 200C.
Bring a large pan of salted water to the boil and add a couple of drops of olive oil. Blanch the pasta, in batches to stop it clumping together, for 1 minute, then drain, separate and leave to dry on a tea towel or greased plate or board.
To assemble the lasagne, take a deep, wide dish and coat the bottom with a third of the meat sauce, topped with a quarter of the béchamel, and a sprinkling of parmesan, and finally a layer of blanched pasta.
Repeat two more layers, and then top the last layer of pasta with the rest of the béchamel, and the remaining parmesan. Grate a little nutmeg over the top, and cook for 40 minutes, until golden and bubbling.
Allow to rest for at least 20 minutes before serving – lasagne is better warm than hot, and even better the next day.
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