LASAGNE - THE REAL RECIPE IN BOLOGNA

LASAGNE - the recipe

Ingredients (for 8 people)

1 lb of classic Bolognese ragù;
400 g of Parmigiano-Reggiano, aged, flavorful, aromatic, freshly grated;
bechamel sauce made with 100 g of "00" flour,
100 g of butter,
1 liter of fresh whole milk, fine salt and nutmeg to taste;
butter, a block of about 200 g;
1 lb of green puff pastry made with 700 g of "00" flour,
3 fresh eggs,
350 g of blanched, well-squeezed, and chopped spinach.
a rectangular baking dish of about 25x35 cm, at least 6 cm high.

PROCEDURE

Put a pot three-quarters full of salted water on to boil merrily.
Cut the pastry into rectangles of about 15 x 10 cm, or, for those who are skilled, slightly smaller than the chosen baking sheet, drop them into the boiling water and remove them as soon as they float to the surface.
After a quick dip in cold water, let them dry on a clean, white cotton or linen towel.

Butter the bottom of the baking dish and spread a few spoonfuls of ragù and béchamel on it.
Cover it with the necessary rectangles of puff pastry and spread a thin layer of béchamel, plenty of ragù, butter curls, and lots of Parmesan: all in as even a layer as possible, being careful not to form air bubbles (to achieve this, pierce the dough three or four times with a toothpick).

Continue like this for at least 6 layers in total and finish with a puff pastry covering on which spread a little ragù mixed with a little bechamel, a few flakes of butter, and a dusting of parmesan.

Put a small piece of butter in each corner of the pan. Then bake for 25-30 minutes at about 180 degrees in a preheated oven.

For those who love slightly crispy lasagna, we recommend turning on the grill (no more than 2 minutes) for a light browning that doesn't contrast with the softness of the inside.

For the final layer, make sure the layers are very even, the ragù is abundant but not excessive, and the béchamel is creamy and distributed lightly.

Let rest for 5 minutes before serving.

The portions in the plate must stand strictly upright.

suggestions for Lasagna

The puff pastry should result in a light green color and stretched not excessively thin.

Also keep in mind that it may be necessary to use a larger amount of flour depending on the higher moisture content of the spinach.

One can enrich the classic Bolognese ragù with immature chicken eggs, which will also have a nice effect in the presentation of the dish.

Or prepare it with the addition of chicken offal and liver, as was especially common in the countryside.