Thursday, December 1, 2011

Lasagna Love

My pasta kick continues. There's no doubt that making Lasagna Bolognese from scratch is a labor of love, but all the time and effort results in nothing less than a small miracle.

Trust me when I say people will bow down to you in thanks and admiration.

Want to work culinary wonders of your own? Join me in the kitchen to learn how! Registration for fall Clark College classes just opened. I'll be teaching Money Saving Bulk Aisle Cooking, Chocolate Desserts, Island Dreaming, and Potato Gnocchi, and I hope you can come. Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.

Lasagna Bolognese
Printable Recipe

2 ounces (½ stick) unsalted butter, diced, plus more for greasing the baking dish
2 ounces all-purpose flour
1 quart milk
½ small yellow onion
1 bay leaf
1 clove
Generous pinch freshly grated nutmeg
Kosher salt
Freshly ground black pepper
1 recipe Fresh Egg Pasta lasagna
6 cups Ragu Bolognese
6 ounces grated Parmegiano-Reggiano

Heat the butter in a small, heavy saucepan over medium heat until it melts, bubbles, and the foam subsides. Add the flour and cook, whisking constantly, for 2 to 3 minutes, or until it begins to smell toasty. Whisk in the milk. Bring to a boil, whisking constantly, add the onion, bay leaf, clove, and nutmeg, and simmer for 20 to 22 minutes, or until thick. Remove from the heat, strain through a fine mesh sieve, and season to taste with salt and pepper. Let cool.

Cook the lasagna in 5 or 6 batches in a large pot of boiling, salted water for 1 to 2 minutes, or until it begins to soften. When the lasagna begins to soften, using a wire skimmer, transfer it from the pot to a large bowl of ice-cold water to stop the cooking process, and then drain it thoroughly. Layer the lasagna between clean kitchen towels to dry.

Preheat the oven to 375˚F. Butter a deep 9×13-inch baking dish. Spread ¾ cup of the ragu in the bottom of the baking dish. Arrange a single layer of lasagna in the dish, spread evenly with ½ cup of the white sauce and then a heaping ¾ cup of the ragu, and sprinkle evenly with ¼ cup of the Parmegiano. Make more layers with the remaining lasagna, white sauce, ragu, and Parmegiano in the same manner, finishing on a layer of Parmegiano. Bake for 35 to 40 minutes, or until the sauce is bubbling around the edges. Cover with foil to keep warm and allow to rest 20 to 25 minutes before serving.

Serves 8. The lasagna should be boiled until it begins to soften but not until it is al dente. Undercooking the pasta in this way ensures that it doesn't become too mushy once it's baked.


FoodEpix said...

This looks delicious. Would love for you to share this with us over at

MyFudo™ said...

Delicious! Italian dishes are always comfort foods. Tomato sauce, bolognese, pasta equals worth every hardwork in the kitchen! This is something I will try really very soon! Thanks for sharing!

Irina said...

This looks absolutely divine. I want it. Just have to plan the time to make it. Thank you.

Matt Jackson @ said...

Lasagna is one of my favorites, I can't wait to make this version! Is the thickness of the bechamel very finicky in the finished lasagna?

Lucy Vaserfirer said...

Matt Jackson @,
The sauce can be a little thinner or a little thicker—either way, the lasagna will turn out great. Hope that helps!

Irina said...

The best lasagna I ever had with the added bonus of it being cooked for and served to me. Thank you chef.

Amy said...

Wow, this looks wonderful!

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