Making lasagna completely from scratch is time consuming because you have to make the meat sauce; however, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour. Starting from scratch, you will need:
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
- An 8 ounce can minced plum tomatoes
- 1/2 pound ground beef
- 2 ounces prosciutto
- 1 ounce dried porcini
- 1/2 an onion, minced
- A small carrot, minced
- A 6-inch stalk of celery, minced
- A few leaves of basil (if it’s in season), and a small bunch of parsley, minced
- 1/4 cup unsalted butter
- 1/2 cup dry red wine
- 2 cups grated Parmigiano
- 2 cups milk
- 2 1/2 tablespoons of flour
- Olive oil
- 1 tablespoon vegetable oil
- Nutmeg, salt, and pepper to taste
- A pound of store-bought lasagne, either fresh or dried
To make the meat sauce, start by mincing the prosciutto, onion, carrot, and celery. Sauté the mixture in two tablespoons of olive oil in a heavy bottomed pan till the onion's translucent, then add the meat and continue cooking till it's browned. Drain and chop the mushrooms, straining and reserving the liquid. Add the mushrooms, the parsley and basil, the salt, pepper, and a pinch of nutmeg, and the red wine, and simmer the sauce over a low flame till the wine's evaporated. Then thicken the sauce with a half tablespoon of flour stirred into the reserved mushroom liquid, let cook for a few minutes, and add the canned tomatoes. Check the seasoning and simmer the sugo over a low flame, for at least a half hour.
Make a béchamel sauce by melting a the butter and adding the remaining flour, stirring to keep lumps from forming. Cook until the flour begins to brown, then add the milk, a few drops at a time, stirring briskly to keep lumps from forming. Should they form anyways, remove the pot from the flames and stir them out before adding more milk. Add a pinch of grated nutmeg (optional) and continue cooking over a low flame till the sauce thickens somewhat. Set it aside.
Meanwhile, bring a pot of lightly salted water to boil, adding a tablespoon of oil to it to keep the sheets of pasta from sticking to each other. Butter an oven proof dish while the first few sheets of pasta are cooking. Remove the pasta with a slotted strainer when it's a little bit al dente. Drain it well and add some more sheets to the water. Meanwhile, preheat your oven to 385 F (190 C).
Lay the first layer of pasta in the dish, following it with a layer of meat sauce, another layer of pasta, a layer of béchamel with cheese, and so on, till the pasta, sauce, and béchamel are used up. Go easy on the Parmigiano with the top layer, because it can become bitter as it browns. Heat the lasagne through in the oven (they should be lightly browned) and serve them with more grated Parmigiano on the side.
Yield: 4-6 servings lasagne alla bolognese.
A couple of people have wondered about there not being garlic in this recipe.
I did not call for it because, as a general rule, central and north Italians will put either onion or garlic into a dish, but not both. Here we have onion in the meat sauce, so no garlic. You are, of course, free to add a couple of cloves to the sauce if you like, but go easy. Too much would be, well, too much.
Kyle Phillips, Your Guide to Italian Cooking