Layers of creamy bechamel, rich Bolognese and a blend of cheeses merge to create this culinary monument. This lasagna does not mess around.
Ingredients + Preparation
- Bolognese (See recipe)
- Bechamel (See recipe)
- Pasta sheets (About 15 sheets, or make your own!)
- Sharp cheese: Parmesan, Grana Padano (1 cup, grated)
- Ricotta (3 cups, crumbled)
1. Preheat over to 200 C / 400 F.
2. With Bolognese and béchamel already prepared, arrange pasta sheets along the bottom of your baking dish.
3. Layer with Bolognese, béchamel and ricotta. Add another layer of pasta sheets and repeat until layered to top of the baking dish.
4. Put a final layer of béchamel and ricotta on the top.
5. Bake covered with tin foil for 30 minutes.
6. Remove tin foil and cover lasagna with grated cheese. Bake for additional 5 minutes, or until cheese has goldened.
Côtes du Rhône, France
Barossa Valley, South Australia
Big flavors call for big wines. Look around for a fuller bodied red, but also keep in mind what you like to drink. You can safely take a punt on an Italian red, but this dish really can't go wrong with a full bodied Syrah. While originally from France, keep an eye out for bottles from the Barossa (Australia) & Columbia (USA) Valleys.
Tips + Tricks
- For extra veggies, you can sub out the pasta sheets and/or add sliced zucchini or eggplant.
- Cooking for a pot luck? This is the perfect dish to bring along. Last time we made one to take to a friend's place they ended up finishing it for breakfast!
Increase nutritional value by adding very thin zucchini slices, high in vitamin A (which is good for the eyes!) and various healthy minerals. Serve with a high-fiber veggie like asparagus, broccoli, brussel sprouts or spinach salad, as foods high in fiber are good to lessen the impact of foods high in saturated fat.