One of the most famous dish of Bologna's cuisine. The classic lasagne are the ones with a cruncy crust on top and soft layers on the bottom.
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INGREDIENTS |
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Lasagne La Collezione Barilla |
10 |
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Bolognese Barilla |
400 |
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g |
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Whole milk |
800 |
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g |
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Butter |
40 |
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g |
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Parmigiano Reggiano cheese |
40 |
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g |
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Wheat Flour |
40 |
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g |
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Nutmeg |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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Prepare the beshamél: In a pot melt the butter, add the flour and then pour the milk stirring constantly to avoid lumps. Season with salt and a little nutmeg then bring to boil. Let cook for only a couple of minutes. |
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| 2. |
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Grease a baking pan with a little of butter and pour on the bottom a first layer of Bolognese Barilla and bechamél, after that put a layer of Lasagne La Collezione Barilla and then again one with Bolognese Barilla and bechamél. Continue to alternate layer after layer until the Lasagne are finished leaving on top a layer of sauce. Sprinkle with Parmigiano Reggiano cheese and cook in the oven 200/220°C for about twenty minutes. Let it rest for another ten minutes before serving. |
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CHEF'S NOTE |
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For a stronger flavor mix some grounded sausage with the grounded meat. The meat sauce will be more tasty.
If the meat sauce thickens too much add a cup of broth.
If you would like to prepare the Lasagne ahead cook them for about three minutes in boiling water, then cool them off in cold water, dry them and use them according to the recipe's directions. |
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For this elaborate dish we suggest a red, sparkling, full-bodied wine such as a Lambrusco Salamino di Santa Croce or a Sangiovese dei Colli Peseresi. |
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