LASGNE EMILIANE

Traditional Lasagne Emiliane, the most delicious of comfort foods out there.  Made with the famous ragu Bolognese and egg pasta sheets typical of this region, this old-style tasty meal will tantalise your taste buds and have you heading back for seconds!  We are baking this popular Emilian dish tonight for our friends and family, and we thought we would share this superb recipe with you.



Make it yourself: 4 x servings

///     INGREDIENTS

  • Homemade Bolognese ragu
FOR THE WHITE SAUCE:
  • 40g butter
  • 40g plain flour
  • 500ml milk
  • Salt & black pepper
  • 100g grated parmesan cheese
  • About 8 x dried egg lasagne sheets


///     METHOD

  1. First make the Bolognese ragu
  2. Preheat the oven to 200 degrees centigrade.
  3. Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.
  4. Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.
  5. Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.
 RECIPE FROM  https://www.citalia.com