Gennaro's Authentic Italian Lasagne
ID: 687918f7...
An authentic, classic Italian lasagne from the Emilia-Romagna region, featuring rich Bolognese ragu, smooth homemade Béchamel sauce, and layers of egg pasta sheets topped with savory Parmesan cheese.
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🍳 Cooking Flow
Prepare the Bolognese ragu and preheat the oven to 200°C. → Whisk flour into cold milk over medium heat until thickened, then stir in butter and Parmesan off the heat to create the Béchamel sauce. → Layer the ragu, lasagne sheets, Béchamel sauce, and Parmesan cheese in an ovenproof dish. → Repeat the layers and finish with Béchamel and a generous dusting of Parmesan on top. → Bake at 200°C for 30-35 minutes, let rest for a few minutes, slice, and serve.
Cooking Steps
Brief Cooking Order
Prepare the Bolognese ragu and preheat the oven to 200°C. → Whisk flour into cold milk over medium heat until thickened, then stir in butter and Parmesan off the heat to create the Béchamel sauce. → Layer the ragu, lasagne sheets, Béchamel sauce, and Parmesan cheese in an ovenproof dish. → Repeat the layers and finish with Béchamel and a generous dusting of Parmesan on top. → Bake at 200°C for 30-35 minutes, let rest for a few minutes, slice, and serve.
Introduction
An authentic, classic Italian lasagne from the Emilia-Romagna region, featuring rich Bolognese ragu, smooth homemade Béchamel sauce, and layers of egg pasta sheets topped with savory Parmesan cheese.
Step 1
Prepare or reheat your pre-made Bolognese ragu until it is gently bubbling.
Step 2
Pour 500ml of cold milk into a copper pan on medium heat.
Step 3
Add 40g of plain flour to the cold milk and whisk continuously to ensure no lumps form.
Step 4
Add a pinch of salt and continue whisking on medium heat for about 4 to 5 minutes until the sauce thickens.
Step 5
Once the white sauce has thickened, remove it from the heat and whisk in 40g of butter.
Ingredients List
Important Notes
Whisking flour into cold milk before heating helps prevent lumps from forming in your Béchamel sauce.
Always remove the Béchamel sauce from the heat source before adding the butter and cheese to avoid burning or splitting.
Choose high-quality, pre-cooked (no-boil) dried egg lasagne sheets for the best texture and convenience.
Letting the baked lasagne rest for 5-10 minutes before serving allows the layers to settle, making it much easier to slice neatly.
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