Lasagna

Introduction​

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The secret to an authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding the wine and tomato paste. Some uses red wine, others white wine. White wine with tomatoes is a culinary skill. Ground pork with red wine another. So, get ready to get confused.

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For the sauce in a lasagna bolognese, a dry white wine is traditionally used to deglaze the pan, though a dry red wine is also common. For serving with the finished dish, a medium-bodied red like a Sangiovese (Chianti), Barbera, or a lighter-style red like a Beaujolais or Pinot Noir works well, as their acidity can cut through the richness of the dish.

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Wine to use in the sauce

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White Wine: Many authentic recipes use a dry white wine, like a Pinot Grigio or Sauvignon Blanc, to deglaze the pot after browning the meat.

Red Wine: A dry red wine is also frequently used and adds a deeper flavor profile to the sauce. 

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Wine to serve with the dish

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Italian Reds: A classic pairing is a Sangiovese-based wine like a Chianti Classico or Rosso di Montepulciano, as the acidity balances the richness of the tomato and cheese. Another Italian option is a Lambrusco, a sparkling red that complements the dish with its effervescence.

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French Reds: A Côtes du Rhône or a light-bodied Beaujolais made from Gamay are good choices, as their red fruit notes pair well with the meat and tomato sauce.
 
New World Reds: A Zinfandel or a balanced Cabernet Sauvignon can also work well, particularly with the hearty flavors of the meat and sauce.

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Rosé: For a lighter option, a dry rosé is a great choice that won't overpower the dish, according to Decanter.

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In Italian cuisine, ragù (French ragoût) is a meat sauce commonly served with pasta. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese (Bolognese sauce). Other types are ragù alla Napoletana (Neapolitan ragù).

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First, let me tell you what it’s not. It’s not the “Italian-American style” lasagna (rooted in southern Italy, fyi) with boxed lasagna noodles, meat sauce, creamy ricotta, and mozzarella cheese.

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Lasagna Bolognese hails from Northern Italy, featuring 4 similar, but different layered components.

Another variant is Lasagne Verdi al Forno from Emilia-Romagna, Italy.

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Traditionally, lasagna Bolognese is made with fresh spinach lasagna sheets, but dried lasagna sheets without spinach can also be used. Next is a Ragú Bolognese, a béchamel sauce (creamy white sauce) and grated Parmesan cheese on top to give it a crisp crust.

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Italians are crazy about adding freshly grated nutmeg into their bechamel sauce.

Another thing you should know about the Italians is that they go crazy is you call pasta for noodles.
Noodles are more like a noun used in Asian cuisine.

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The lasagna is assembled in an ovenproof dish. Starting with some ragu in the bottom to avoid the lasagna sheets gets burned, and then shifting between ragu, béchamel sauce and lasagna sheets. On top of the dish is a layer of grated cheese. The Italian version is typically made with 4-6 layers of meat sauce, lasagna sheets, bechamel sauce, and pecorino or parmesan cheese. After baking, I recommend sprinkling some more parmesan or pecorino cheese on top, because it loses its flavor when exposed to heat.

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Variations​

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1. Lasagna

2. Lasagnette

3. Lasagnotte

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Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges.

Lasagnotte is a type of flat and wide pasta. It is very similar to lasagnette and is used in dishes in the same manner as lasagnette; however, lasagnotte is longer in length and has a rippled edge on only one side.

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Definition

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​Pasta cut into large strips; mostly in the pl., esp. to indicate the typical dish of Emilian and Romagnola cuisine, made with egg lasagna (if mixed with pureed spinach called green lasagna) boiled and then arranged in layers in a pan with ragù and béchamel and then put to mix in the oven. The dishes of Emilia Romagna cuisine are, without a doubt, the most substantial and varied of all Italian cuisines.

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Kitchenware

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Approx. 3L pot

9x13" disposable alu-tray into a 9x13" metal tray for mini-oven

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Ingredients

(traditional bolognese)

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• 2 Tbsp. extra virgin olive oil (low heat, gentle sauteing)

• Soffritto (Italian) | Mirepoix (French): 1 onion, 1 celery stalk and 1 carrot (all finely chopped)

• 250 g ground pork (20-30% fat is most common)

• 250 g ground beef (15-20% fat is most common)

• 2 oz. (60 g) diced pancetta

• 2.5 dl whole milk

• 2.5 dl chicken or beef stock

• 400 g of canned tomato passata

• 2.5 dl dry white or red wine (see above)

• Let the ragù simmer on low heat with the lid on for 2-4 hours. The ragù will taste even better the next day.

• Bechamel sauce with freshly grated nutmeg

• 4x3 (18 x 8.4cm) dried white or green lasagna sheets (fresh spinach lasagna sheets for an authentic bolognese).

• Layers: sauce in the bottom, 3 sheets, ragù, bechamel sauce, grated parmesan cheese, repeat 4-6 layers.

 

 Recipes often call for the stock to be added with wine and tomatoes, or later to adjust the sauce's thickness as it simmers.

The Idea of letting the ragù simmer for so many hours is to reduce the intense taste of ground beef, but also to tenderize it.

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Pre-heat the oven to 200°C/400°F

Bake for 30 mins. or until golden brown on top.

Let the lasagna sit for 10 mins. before serving.

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Optional

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• 1 tbsp. Philadelphia cream cheese instead of a bechamel sauce

• 4 garlic cloves

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Note: 500g of meat used to be the standard before the climate changed. Now the supermarkets typically only sell 300-400g as a standard for the future, which means 400g of chopped or peeled tomatoes require any ingredient that can compensate for the lasagna becoming a little too liquid in its consistency after baking in the oven.

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Seasoning

(Optional)

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Ginger powder

Coriander

Dried or freshly grated nutmeg (Traditional Italian, but tastes way too much of yuletide for a Danish lasagna)

Oregano

Thyme

Basil or Sage

Sweet paprika

Smoked paprika

Worcestersauce

Fish sauce or Oister sauce (contains soy sauce)

White wine vinegar

Salt and grounded pepper

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Procedure

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Blend and stir the ingredients in a pot and let simmer for approx. 20 min.

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Toppings

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​Breadcrumbs or Panko

Parmesan cheese

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Béchamel sauce

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Danish Lasagna

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Italian & English spelling: Lasagna | Danish spelling: Lasagne

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The first sprinkle of dried breadcrumbs will sink into the sauce. Just continue to sprinkle it until it goes dried on top for a Danish style lasagna. The technique with breadcrumbs and cheese on top is actually French Gratin style.

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The most important difference between Italian and Danish lasagna is the ratio between the amount of lasagna sheets and amount of ragu filling. Italians say that 3 sheets are too little and go with 4-6 sheets.

The Danish recipe uses more ragù per lasagna sheet, typically only 3 layers of sheets.

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Baking

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Preheat the oven to 220°C/428°F and bake it for 35 min. in a disposable alu-tray in the middle of the oven.

Add sliced or grated cheese 4 min. before well done.

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Leftovers

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If you got leftover tomatoes and parsley from yesterday's spaghetti bolognese, just add them/that on top.

Tomatoes preferably before baking and parsley preferably after baking.

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Preheat the oven to 220°C/428°F and reheat it for 15 min.

I found the fact that a glass of water kickstarts the metabolism.

So instead of a glass of milk, I can consume much more.

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Lasagna Soup

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If you have some lasagna sheets left over, or if you fancy a vegetarian dish, lasagna soup is a new trend.

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You might also look into new trends like broken lasagna, open lasagna and open ravioli.

Roviolo (Singularis) vs. Ravioli (Pluralis).