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Lasagne all'Emiliana

Updated: Nov 1

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

Lasagne alla Belmontese

Lasagne ai Spinaci

Lasagne alla Ligure

INGREDIENTS

onion

celery

carrot

minced pork and beef

fresh Italian fennel sausage

pancetta

chopped tomatoes

tomato purée

parmesan

dry spinach lasagne

Béchamel

milk

plain flour

butter

nutmeg

pepper

Watch the video


METHOD

  • 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

Béchamel

  • 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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#lasagne #dinnertime #dinner #pasta #italian

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