Lasagne is the symbol of Sunday!

Although its origins are Emilian (it is no coincidence that the recipe with ragù and bechamel is called Bolognese style), this dish has conquered everyone, from north to south!

The Italian Sunday, at least until a few years ago, had a single script, the grandmother cooked helped by the mother, the grandchildren played in the dining room, and we waited for the father, the grandfather and the uncles to return from hunting.

At that point we sat down at the table, with a beautiful red checked tablecloth, a flask of red wine, the TV tuned to Linea Verde , and grandmother arriving with the pan of steaming lasagna! Call all this if you want, Happiness!

Last Sunday I wanted to try to replicate this poem (actually I only made lasagna, and we watched The Simpsons on streaming! 😅), I admit that they didn't turn out like my grandmother's, but they were still excellent!

Since I took most of the products from our warehouse, and I admit that I didn't make the ragù, I'll give you the recipe I followed below.

Ingredients (for 6 people):

• 500g of Caponi egg lasagne pasta ;
• 500-600g classic ragù La Boutique di Mila ;
• Bechamel:
  • 50g of butter
  • 50g of 00 flour
  • 500ml of milk
  • Nutmeg to taste
• Cheese:
  • 100g of grated Parmigiano Reggiano
  • 200g of mozzarella pieces (to taste)

Preparation of the béchamel sauce:

In a saucepan, melt the butter over medium heat. Add the flour and mix vigorously to avoid lumps. Gradually pour in the hot milk, continuing to mix until you obtain a thick, smooth cream. Add a pinch of nutmeg for an aromatic touch.

We recommend using 00 flour, which thanks to its fine consistency and low percentage of proteins will help make the béchamel velvety and creamy without the formation of lumps.

Preparation of the lasagna:

For this recipe I used dry lasagna, so we need to proceed with pre-cooking:

1. Bring Water to Boil:

   • In a large pot, bring a sufficient amount of salted water to a boil. Add enough salt to add flavor to the pasta.

2. Add the Lasagna:

   • Place the dried lasagna noodles into the boiling water, making sure to stir them gently to prevent them from sticking together.
     Cook according to package directions (in this case 10-12 minutes) or until al dente.

3. Drain and Cool:

   • Once cooked, drain the lasagna and run it under cold water to stop cooking and cool it quickly. This will also help stop the residual cooking process.

At this point we can start assembly.

Take a baking tray or baking dish and spread a light layer of ragù.

Then spread a layer of lasagna pasta on top and cover with a generous amount of ragù, béchamel and cheese.

Repeat the layering until the ingredients are finished, taking care to end with a layer of ragù covered with a generous shower of grated parmesan.

I like to add small pieces of mozzarella between the layers, to make the lasagna more stringy and the flavor more delicate.

Finally, bake the pan in a preheated oven at 180°C for about 30-40 minutes or until the surface becomes golden and crunchy.

Let it rest for a few minutes before cutting and serving, to allow the flavors to blend.

Variations on classic lasagna:

• Try various types of cheese : to get the combination of flavors you prefer.
• Combine different types of ragù : on our shop you can find various types of ragù , from those of game (deer, wild boar, pheasant or roe deer) to those with mushrooms, up to those of particular pig breeds such as the Cinta Senese or the black Maremma pig . Choose your favorite flavor and mix it with the classic ragù to give a personal and delicious touch.

Wine paired with traditional lasagna:

With all my heart I would tell you to accompany the classic lasagna with the wine of your trusted farmer, but if this is not possible we can fall back on a robust and structured red that can complement the rich flavors of the meat and cheese, such as a Chianti Classico with fruity (you can find various labels on our shop) or a Brunello da Montalcino if you want to stay in Tuscany, which with its soft tannicity contrasts perfectly with the richness of the lasagna.

Clearly a Barolo or a Montepulciano d'Abruzzo also go perfectly together.

Bon appetit friends, and don't forget your after-lunch nap while watching the game!😋