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Lasagna Bolognese Recipe, The Real Deal

YaDa Chef Recipes, freelance chefs, yacht chef

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We have all had lasagna. It is usually layers of sauce, bechamel, pecorino, parmigiana, ricotta and mozzarella.  The end product is in our opinion, delicious. The problem is this is not the real deal.  Lasagna, or as it is called in Bologna lasagne (because it is layers and therefor referred in the plural, is much simpler.  It has four (4) ingredients; the noodles, preferably green ones (made with spinach), bechamel, bolognese (ragu), and Parmigiano Reggiano. That's it.  

If you don't make your on noodles we found it pretty much impossible to find the spinach lasagna sheets, so we used store bought regular noodles.  We also cheated a bit and added a touch more sauce so we didn't have to pre-cook the noodles.  We don't by the "special" no boil, just the regular ones.  Once you try this version, we are pretty sure you won't want the overly cheesy version you will get in most restaurants outside of Bologna.  It is delicious and light. The flavours of the ragu, Bolognese sauce, really shine through as does the Parmigiano Reggiano.  Let's get to it.  Follow these simple instructions for a mouth watering dish your friends and family will love.   Serves 6-8 people

YaDa Chef, cooking classes, Freelance Chefs

Preheat oven to 350F/180C/Gas 4

1 1/4 cup/300g bechamel sauce
6 sheets of fresh egg lasagna sheets (spinach is even more authentic), you can substitute dried lasagna noodles if you can't find the fresh, no need for no cook we used regular ones with extra sauce 
150-200g/5-7 ounces grated parmigiana reggiano cheese
1/4 cup/60mls water, if needed to pour around the sides of the assembled lasagna

In a 13 x 9 x 2 inch/33 x 23 x 5cm baking dish, add just enough sauce to lightly coat the bottom of the pan. Add noodles to cover, then sauce, bechamel, and a sprinkle of cheese to lightly cover.  Repeat for two (2) layers.  Add another layer of noodles and sauce.  Top with remaining cheese.  Add a bit of water around the edges if now boiling the noodles in advance.  Cover loosely with foil and bake for 45 minutes, uncover and bake for another 15 to slightly brown the cheese.  Noodles should pierce easily with a knife and sauce should be bubbling.  Let cool for 10 minutes, cut and serve.  

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