The "Real" Lasagna
Béchamel, not Ricotta. 50 layers of pasta. No shortcuts.
Timing note: 4 Hours
The "Real" Lasagna
Béchamel, not Ricotta. 50 layers of pasta. No shortcuts.
Timing note: 4 Hours
The Key Move
The "Ricotta Lasagna" is an American invention. It is heavy and grainy. The Italian way uses Béchamel (White Sauce) and Bolognese (Meat Sauce). The pasta sheets should be paper thin. The result is a delicate, melting stack, not a brick of c
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The Setup
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
The Mise en Place
4Your prep station before cooking begins
The Pantry (0/3)
Other (0/1)
Lasagna soup (sliding apart).
You didn't rest it, or your sauce was too watery. Reduce the Bolognese more next time.
Top is burnt, center is cold.
Cover with foil for the first 30 mins, then uncover to brown.
The Method
FOUNDATION
Spoon a little sauce on the bottom to prevent sticking.
LAYERING
Pasta -> Béchamel -> Bolognese -> Parmesan (1 cup). Repeat. Pitfall: Do not over-sauce. If it's swimming in liquid, it will slide apart when cut.
Spread the sauces thin. We want 7-8 layers, not 3 thick ones.
TOP
End with Béchamel and a mountain of Parmesan (1 cup).
BAKE
BAKE at 400°F (200°C) until the edges are crispy and the center bubbles.
Let it rest 20 minutes before cutting. If you cut it hot, it collapses.
Let it rest 20 minutes before cutting. If you cut it hot, it collapses.
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