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  • Writer's pictureDavid

Lasagne all'Emiliana

Updated: Nov 1, 2021

A classic lasagne from the Emila-Romagna region. The one everyone knows!

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This is the third recipe in our series on four regional lasagne dishes. This is the one everyone knows of as "lasagne" - minced pork and beef, fresh fennel sausage in a rich tomato sugo, layered up with Béchamel.

In this series






minced pork and beef

fresh Italian fennel sausage


chopped tomatoes

tomato purée


dry spinach lasagne



plain flour





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  • Cook the lasagne in boiling water for around 5 minutes, then put it in ice cold water to stop it cooking

  • Lay the sheets out on dish cloths and cover them to dry

  • Dice the pancetta

  • Wash yer veg

  • Top and tail the carrot & celery, and chop very finely

  • Same with the onion

  • Slice open the sausage and scoop out the stuffing. Discard the skins

  • Heat olive oil in a pan and add the carrots, celery and onion

  • This is the sofritto

  • When it's softened - after about 15 minutes - add the pancetta

  • 15 minutes later add the minced meat

  • Brown the meat and let the water from it evaporate

  • Add the sausage meat and stir through

  • 2 tins of chopped tomatoes - clean them out with red wine

  • A good squish of tomato purée and mix it all through

  • Add about 500-700ml beef stock, oregano and chilli flakes

  • This is the sugo

  • Stir it all through and cook slowly for at least 2 hours


  • The general ratio is equal amounts butter and flour, and those two should each be 10% of the milk

  • So...

  • 1 litre milk; 100g butter; 100g flour

  • Heat the milk, adding nutmeg and pepper. Whisk them through it

  • Do NOT let it boil!

  • Melt the butter, and add the flour, whisking it through thoroughly

  • It's important to incorporate ALL the flour into the roux (the paste you make with the butter and flour), otherwise you get a cooked four taste from the sauce - this is nowhere near as nice at it sounds...

  • Now... the classic French style is to gradually add the milk to the roux and keep whisking.

  • The classic Italian Béchamel procedure is to tip the roux into the milk and whisk it like mad - in a minute or two you have a thick sauce.

  • I prefer the Italian method.

  • If the sauce is too thin, make a little more roux in a pan and add it in, whisking as you go.

  • If the sauce is too thick, add milk - whisking as you go.

Lasagne - Assemble!!

  • A little Béchamel and sugo on the base of the dish

  • Layer of pasta

  • Layer of...

  • Sugo

  • Béchamel

  • Parmesan

  • Layer 2

  • Sugo-Béchamel-parmesan

  • Layer 3

  • Sugo-Béchamel-parmesan

  • Layer 4 - top layer

  • Sugo-Béchamel-parmesan

  • Add some dots of butter for colour

  • 40 minutes at 180ºC

  • Leave to stand for 15 minutes before portioning

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