Lasagne Bolognese

Lasagne Bolognese
Easy

Authentic Lasagne Bolognese is slightly different than the traditional Cheese Lasagna. It is made with thin layers of fresh egg pasta which are alternated with rich meat sauce and creamy bechamel sauce. It is also made with plenty of grated Parmigiano cheese instead of ricotta cheese. Parmigiano Reggiano or Grana Padano both work well.

Prep

15m

Cook

1h

Category: Cut Pasta

Ingredients

For 4 Serving(s)

You will need:

1 lb Talluto's Fresh Egg Pasta Sheets (3 sheets cut in half)
2 containers Talluto's Bolognese- style Meat Sauce, thawed
2 containers Talluto's Shallot Cream Sauce, thawed
1 lb Parmigiano cheese, freshly grated

Lasagne Bolognese Directions

  1. Pre-heat the oven to 400 degrees.
  2. Cut each of the pasta sheets in half to create 6 rectangles (approx. 8" x 12" each)
  3. Lightly brush any excess flour from the pasta sheets. 
  4. Grease a standard 9" x 13" size oven proof pan with butter.
  5. Spread approximately 5 oz. of Bolognese sauce on the bottom of the pan.
  6. Place one rectangle of fresh pasta into the pan on top of the sauce.
  7. Coat the pasta with approximately 2.5 oz. of Bolognese sauce.
  8. Spread about 4 oz. of Shallot Cream sauce on top of the Bolognese sauce.
  9. Layer 4 oz. of grated Parmigiano cheese.
  10. Place another rectangle of fresh pasta on top of the cheeses.
  11. Repeat step 7 thru step 10 until all 6 of the fresh pasta rectangles have been used.
  12. Cover the last sheet of pasta with the remaining of the Bolognese sauce and then the remaining Shallot Cream sauce.
  13. Cover the lasagne tightly with aluminum foil and baked for approximately 45 minutes - 1 hour. 
  14. Remove the foil before the last 10 minutes of baking and top the lasagne with 4 oz. of Parmigiano.
  15. Return the lasagne to the oven and bake for 10 minutes to allow the cheese to brown slightly.
  16. Remove the lasagne from the oven and allow it to rest for 5 minutes before cutting and serving.

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