Authentic Italian Lasagna Recipe

An authentic Italian lasagna recipe wonderfully satisfying with béchamel very easy to make also known as Emiliana Style.

In many regions of Italy is made without mozzarella, lasagne are not always a cheesy affair with plenty mozzarella.

These Italian lasagna recipes more simply call for béchamel sauce instead of cheese.

The only cheese required is grated Parmiggiano Reggiano.

Ingredients: serves 4

Authentic Italian Lasagna *Emiliana*

Ragù Sauce

Béchamel Sauce

Steve's Lasagna Recipe
Steve from Chicago has followed this recipe and he made a delicious lasagna...

Preparation: medium 40 minutes

TIP!
It will take you 2 hours to accomplish the whole recipe with sauces, so consider that the ragù spaghetti sauce and the béchamel sauce can be prepared ahead of time, or the day before then refrigerated ready to be used.

FAQ

Bonjour!
I'm interested in making your lasagna recipe for a gathering that I am having next week, my question is:

How long would I need to boil then bake the noodles taking into factor that I will be freezing them and using the lasagna the following week?

Taking into consideration that I will then be thawing them and then reheating my concern is that I do not want them to be overcooked!
Thanks for your time. Francine (Canada)

Attilio's reply:
How to Frozen!
Uncooked lasagna can be wrapped in plastic and then covered with aluminum foil and frozen for up to a month. For the noodles just follow the cooking time said on the package!

Just remember to remove the lasagna to the refrigerator twelve hours before baking. So you will allow it to defrost slowly. Then just reheat for about 10 minutes at moderate temperature of 300°F (150°C) without overcooking more!

Have a question? Ask an Italian Food Question here...

Let's start...

1. You'll cook the sheets as any other pasta following directions on the package for the cooking time. Add the salt to the water only when boiling.

TIP!
To prevent from sticking the sheets one with each other after you have drained, place them around on a colander border or on a cotton cloth.

2. Start preheating your oven at 350°F (180°C) and bring your ready sauces. Butter the bottom and sides of a 7x9 inch (cm 18x23) stainless steel baking pan or dish. Once you're ready spread over 3 tablespoons of béchamel sauce, 3 tablespoons of ragù sauce.

3. Now you can start assembling laying one by one the sheets of lasagna and cover the bottom of your pan or dish. Spread again 3 tablespoons of béchamel and ragù as before, and 2 tablespoons of parmesan.

4. Repeat the process until you have made other 3 layers. At the end on the top of your assembled sheets, you'll spread just the remaining ragù and parmesan.

5. Cover your pan or dish with tin foil and place into the middle rack of your oven. Bake for 15 minutes, then remove the tin foil and bake a further 10 minutes till you see a crust has formed on.

Cool a few minutes before serving to your family and friends your wonderfully satisfying lasagna.