P
Italian · Bologna
Lasagna
The Bolognese lasagna of Emilia-Romagna: fresh egg pasta sheets, ragu alla Bolognese, and bechamel. Not the American version loaded with ricotta. Not dried pasta sheets. Fresh sfoglia rolled thin, layered with ragu that has simmered for four hours, bechamel made from 00 flour and whole milk, and a generous burial of Parmigiano-Reggiano between every layer. The finished lasagna rests 20 minutes before cutting — this is non-negotiable.
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
500 g
fresh egg pasta sheets (or dried lasagna sheets)
Not yet stocked in British Columbia
600 g
ragù Bolognese (see Spaghetti Bolognese recipe)
Not yet stocked in British Columbia
400 g
whole milk béchamel (40 g butter
40 g flour, 400 ml milk, sea salt, nutmeg)
Not yet stocked in British Columbia
150 g
Parmigiano Reggiano DOP aged 24 months
grated
Not yet stocked in British Columbia
30 g
unsalted butter
Your own market
II
The Method
1
Prepare béchamel: melt butter over medium heat, whisk in flour to create roux, cook 2 minutes. Gradually add milk while whisking; simmer until thick and smooth (5 minutes). Season with salt and freshly grated nutmeg.
From the canon — The Italian besciamella — identical in principle to the French béchamel but used in different contexts (lasagna, baked pasta, crespelle) — demonstrates how a… Béchamel (Besciamella): The Italian Version →
2
Prepare ragù according to Bolognese recipe; allow to cool slightly.
3
Spread 100 ml ragù on bottom of a 9 × 13 inch baking dish; layer 2–3 pasta sheets to cover.
4
5
Dot top with 30 g butter; cover loosely with foil and bake at 180°C for 40 minutes. Uncover and bake 15 minutes until golden and bubbling at edges.
6
Rest 10 minutes before serving to allow layers to set.
IV
Sensory Tests
◇Where it lives or dies. The moment where lasagna lives or dies is the bake — specifically the last 10 minutes uncovered to brown the top. The Parmigiano on the final layer should form a deep amber-gold crust with dark edges, slightly crisp. This is not burning; it is the Maillard reaction producing the complex savoury crust that defines the best lasagna. If the top is pale and soft, it has not finished. Cover with foil for the first 25 minutes (180C), then remove for the final 10-15 minutes to develop the crust.
Pillar V
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VI
What to Pour
The pairing
Antinori Tignanello
Marchesi Antinori · Brunello di Montalcino DOCG
Not yet stocked in British Columbia
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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