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recipe

The "Real" Lasagna

Béchamel, not Ricotta. 50 layers of pasta. No shortcuts.

Total: 4 hrsActive: 45 minDifficulty: HardYield: 4 Servings

Timing: 4 Hours

ItalianBeefDinner
LineageSamin Nosrat
Bolognese and béchamel lasagna interpretation · Home Cooking tradition and Chef Nosrat writings

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 cheese.

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The Setup

  • Cutting Board
  • Chef's Knife
  • Instant-Read ThermometerOptional

The Mise en Place

4

Your prep station before cooking begins

Sauces (0/2)

4 cupsbolognese sauce(Cold sauce spreads better)
3 cupsbéchamel sauce(Creamy and nutmeg-spiced)

Cheese (0/1)

1 cupparmesan(The glue)

Pasta (0/1)

1 lbfresh pasta sheets(Blanched briefly)

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.

Chef's Notes

Tip

For a richer bolognese, simmer the sauce for at least 2 hours, stirring occasionally. This deepens the flavor.

Tip

To prevent a watery lasagna, drain ricotta well and pat dry any vegetables added to the filling.

Make Ahead

Assemble the lasagna a day ahead. Cover tightly and refrigerate. Add 10-15 mins to baking time.

Serving

Serve with a crisp green salad and crusty bread to cut through the richness of the lasagna.

The Method

Related Techniques

Mise en Place

The fundamental technique of preparing and organizing all ingredients and tools before cooking begins.

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