Today, let’s talk about a recipe that is very near and dear to my heart, my Nonna’s lasagna. This recipe has three main components, a slow-cooked ragu, a creamy bechamel sauce, and fresh homemade pasta sheets. Something extraordinary happens in the oven when these ingredddients are layered with fresh mozzarella, Parmigiano, and hard-boiled eggs. You’ll just have to make it yourself to experience this magic.
Here’s the recipe from my book, The Pasta Queen: A Just Gorgeous Cookbook: 100+ Recipes and Stories. Purchase My Book Here.
Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover the baking dish, then continue baking until the edges of the pasta are curled up and browned, 30 to 40 more minutes.
Allow the lasagna to rest for about 30 minutes before serving in slices.
½cupfreshly and finely grated Parmigiano-Reggiano
Method
Heat the onions, celery and carrots in olive oil in a large pan over a medium-low flame.
Once the beef begins to release its juices, add the wine and simmer until the alcohol aroma dissipates and the liquid is reduced by about ⅓, about a minute. Season the beef with a flurry of parsley, then add the tomatoes, pressing them into the meat with the back of a wooden spoon or with a potato masher until they are incorporated with the meat sauce. Turn the flame down to low and simmer, covered, for 1 ½ hours.
Melt the butter until frothy in a small saucepan over medium heat. Whisk in the flour with the passion of an Italian until the mixture smells nutty, about 3 minutes. Add the milk and continue whisking until the mixture coats the back of a spoon, about 3 minutes more. Season to taste with salt and a scrunch of pepper.
