Italian · 235 min · Medium
Lasagna Bolognese — lasagna panggang klasik Italia
The great baked pasta of Emilia-Romagna: layers of fresh egg pasta with a long-simmered ragù alla bolognese, silky béchamel and Parmigiano, baked until the edges crisp and the centre is meltingly rich. A proper lasagne is a project — but the slow ragù and the béchamel-not-ricotta layering are what make it taste like Bologna rather than a casserole.