In one of my last posts, I’ve shared with you my recipe for Bolognese ragu. Now it is the right time to make lasagna with it. Do you agree? If you have the Bolognese ragu ready, then the lasagna making will be very quick and easy.
If you still don't have the Bolognese ragu ready, then take a look at my post @miljo76/the-king-of-all-sauces
Ingredients (for 4-5 persons):
- few “leaves” of lasagna noodles (I'm using already made, dried ones, that you don’t need to pre-cook)
- 500-600 ml of Bolognese ragu
- bechamel sauce
- parmesan cheese
First of all, we need to make the Bechamel sauce 👨🍳.
Ingredients:
- 250 ml of milk
- 25 g of white flour
- 25 g of butter
- salt
- nutmeg
Melt the butter in a pot and make it slightly brown.
Then slowly add the flour and mix quickly.
Drizzle with milk.
Add salt and nutmeg.
Stir constantly over low heat to thicken. Be careful not make bumps.
Compose your lasagna in layers. Start with the ragu.
Add the first layer of lasagna noodles and cover again with ragu, add some bechamel sauce and a little bit of grated parmesan cheese.
Continue with the layers and finish it with ragu, bechamel sauce and a abundant parmesan cheese.
Since I’ve used dried lasagna noodles, I need a little bit more of ragu to cover well all the noodles, and I leave it covered for 2-3 hours. In this way the juices and liquid are absorbed into the lasagna.
Bake the lasagna in the preheated oven for 40 minutes at 180 C.
Serve with a glass of red wine, I would recommend Chianti Classico or Pinot Noir 🍷.
Bon Appetite 🍽️ 🍴 😋
Thanks for reading,
feel free to leave a comment, I will be glad to reply to.
Best regards, 