Lasagne Tradizionali, a modo mio.

April 20, 2014

Lasagna alla Bolognese


Bechamel sauce (white sauce)

  • 100gr/3.5oz unsalted butter

  • 100gr/3.5oz white flour

  • 100gr/3.5 grated parmigiano reggiano or grana padano

  • 1 litre milk

  • nutmeg

  • salt


Put the milk to boil. add a pinch of salt and a generous grating of nutmeg. Turn off as it boils. Melt the butter in a pan, when it starts to foam, add in the sifted flour stir well so to avoid lumps. Stir and cook at minimum temp for 3-4 minutes. Add stirring the boiling milk, be careful, stir vigorously as long as the milk is poured, so to obtain a smooth cream. Add the cheese and mix well until melted. Set aside.


Ragù Toscano


  • 300gr/10oz minced lean beef meat

  • 2 sausages - tuscan, no fennel

  • 1 onion, 1 celery stalk, 1 carrot, 1 handful of parsley minced

  • 1 glass of red wine

  • Extra Virgin Olive oil

  • 2 400/14oz gr cans of great quality peeled san marzano tomatoes

  • salt

In a pan pour the Olive oil, the minced vegetables and put on the fire, medium to low. Stir occasionally and let sweat gently until the carrots are done (everything else will be done by then) it will take about 10 min. Add the minced meat and the sausage, de-cased and minced. Stir them in the sauce, continuously until all the meat is well separated. Let cook gently (medium low heat) until the meat has juiced - adding salt will accelerate this process, but wil also make the meats dry, I do not advice it. Let the excessive liquid evaporate at very low temp. This will allow the excessive water to evaporate and the flavors of meats and veggies to combine.

When all the juice is evaporated/re-absorbed, add the wine, let evaporate and add the tomatoes. Do not use fresh as the long cooking time will make the sauce sour, so to adjust you should add sugar (ewwww).  Do yourself a favour and find a good Italian brand.

I chop them coarsely, you can puree them if you want.

Let simmer very very gently for at least 1,1/2 hour. At the end you can adjust with salt.

Set aside.


Lasagna Building


Get an oven plate (I use for 6/8 ppl a 15 x 12 inches oven plate). Start by boiling for about 3 min and shock in water and ice about 24/30 sheets of  dried egg lasagna.  I do 6/8 at a time. And lay them on a dry clean cloth to dry. Lay a couple of tablespoons of bechamel on the bottom of the pan, and lay the lasagne (lasagna is the name of the noodle) on it. Lay a generous layer, a couple of ladles should suffice, of ragù and a ladle of bechamel on top. Mince well some mozzarella (not buffalo one, too watery) and sprinkle a couple of handful on top, add Parmigiano or Grana, generously grated, then start again with more noodles, ragù, bechamel, mozzarella parmigiano. Tradition calls for 4 layers of pasta. End with ragù, bechamel and cheese, sprinkle pieces of butter on top and bake in hot oven (180C) for 35 / 40 min. Let sit for few minutes before serving, but serve piping hot.


This is the traditional lasagna dish for Pasqua at my home. I didn't withold any ingredient or technique, ask questions if you have them, but later, now I gotta go eat. Happy Easter!





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