Classic Lasagna, Bolognese-Style
Spinach pasta is traditional, but you can use any pasta you like here. If you are making fresh pasta, use a little more flour than called for in the recipe on Page 156; about 3 cups. This makes a slightly stiffer dough that is a little easier to handle.
Ingredients
- 1 recipe Spinach Pasta (page 158) or other fresh pasta or 12 dried lasagne noodles
- 1 recipe Bechamel Sauce (page 787), about 1 1/2 cups (optional for Italian-American Style)
- 3 cups more or less, Meat Sauce, Bolognese-Style (Rague) (page 150)
- 2 Tbsp softened butter (preferred) or extra-virgin olive oil
- 1 1/2 cups freshly grated Parmesan cheese
- freshly ground black pepper
- salt, if needed
- 3 cups ricotta
- 3 cups mozzarella cheese
Instructions
Set at least 5 quarts of water in a large pot over high heat. When it comes to a boil, salt it.
Meanwhile, if you are using fresh pasta, roll it out. Assuming your baking pan is 9 inches across and 13 inches long, make your pasta ribbons 26 inches long, then cut them in half. You will need to cut the noodles so that they fit reasonably snugly into your pan.
Cook the noodles a few at a time; keep them underdone (if they are fresh, this means little more than a minute of cooking time). Drain carefully in a colander, then allow to res on towels while you prepare the bechamel sauce. Preheat the oven to 400 degrees F.
Smear the bottom of your baking pan with the butter or oil, then place a layer of noodles, touching but not overlapping. Trim any overhanging edges.
Cover the noodles with about one-quarter each of the bechamel, meat sauce, and Parmesan, then with a light sprinkling of black pepper (between the meat sauce and the Parmesan, there should be enough salt, but if you feel it is underseasoned, add a little salt to each layer also). Make four layers, ending with a sprinkling of Paremsan.
(The dish can be prepared in advance up to this point, then well wrapped and refrigerated for a day or frozen for a month; defrost in the refrigerator for a day before cooking if possible.)
Bake for about 20 to 30 minutes, until the lasagne is bubbly. Remove from the oven and let rest for 5 minutes before cutting and serving. Or let cool completely, cover well, and refrigerate for up to 2 days, or freeze for up to a month.
For Classic Lasagne, Italian-American-Style: Omit the bechamel. On each layer of the first three layers of noodles, spread about 1 cup of ricotta (thinned, if necessary with meat sauce). Top the ricotta, with meat sauce, the meat sauce with about a cup of grated mozzarella, the mozzarella with a sprinkling of Parmesan. On the top layer, omit the ricotta.
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