Traditional Lasagna Bolognese

Indulge in the timeless and comforting flavors of the Italian classic, Traditional Lasagna Bolognese. This legendary dish combines rich Bolognese sauce with layers of delicate green spinach pasta and creamy besciamella, culminating in a symphony of taste and texture. While staying true to its roots, this recipe adds a modern twist by incorporating a touch of mozzarella into the besciamella, elevating it to new heights. Whether it’s a family gathering or an intimate dinner, this Lasagna Bolognese is bound to impress and satisfy even the most discerning palates.

Serves: 6 to 10

INGREDIENTS:

• 1 package (15 sheets) flat no-boil lasagna noodles
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 medium cloves garlic, finely minced or grated on a Microplane (about 2 teaspoons)
• 2 cups whole milk
• 8 ounces whole-milk mozzarella cheese, grated
• ¼ teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 recipe The Ultimate Bolognese Sauce (here), warm
• 4 ounces Parmigiano-Reggiano, grated (about 2 cups)
• 2 tablespoons minced fresh basil or parsley (or a mix)

INSTRUCTIONS:

1. Place the lasagna noodles in a 9- by 13-inch baking dish and cover with warm water. Allow them to soak for about 15 minutes, gently shaking the sheets every few minutes to prevent sticking, until they are lightly softened.
2. In the meantime, prepare the besciamella: Heat the butter in a medium saucepan over medium-high heat until the foaming subsides (about 1 minute). Add the flour and whisk continuously until the mixture becomes light blond in color and a slightly nutty aroma develops (about 1 minute). Stir in the minced garlic. Gradually add the milk while whisking steadily to fully incorporate. Bring the mixture to a simmer (it will thicken), then reduce the heat to low. Add the grated mozzarella and nutmeg, and whisk until the cheese is completely melted. Return to a simmer while whisking constantly. Remove from heat, and season the besciamella with salt and pepper to taste. Set aside.
3. Drain the soaked lasagna noodles and arrange them in a single layer on paper towels or a clean kitchen towel to dry.
4. Preheat the oven to 375°F (190°C), and adjust the oven racks to the lower-middle and lowest positions.
5. Now it’s time to assemble the lasagna: Start by spreading one-sixth (about 1⅓ cups) of the Bolognese sauce over the bottom of a 9- by 13-inch baking dish. Drizzle one-sixth of the besciamella over the sauce and sprinkle with ⅓ cup of grated Parmigiano. Place 3 lasagna noodles in a single layer on top, making sure they don’t touch each other too closely.
6. Repeat the layering process with the remaining ingredients, creating multiple layers of Bolognese, besciamella, Parmigiano, and pasta. The baking dish will be quite full.
7. To prevent any drips, place a foil-lined rimmed baking sheet on the lower oven rack. Position the lasagna dish on the rack above it and bake for about 45 minutes, rotating the pan halfway through baking. The edges should be starting to crisp, and the top should turn bubbly and golden brown.
8. Once done, remove the lasagna from the oven and let it cool for 10 minutes. Sprinkle the minced fresh basil or parsley (or a mix) on top as a delightful finishing touch.

Whether accompanied by a fresh green salad or savored on its own, this Traditional Lasagna Bolognese promises a memorable dining experience. Savor the layers of flavor and share the warmth of this classic dish with your loved ones. Buon appetito!