Take a trip to Bologna Italy with me, Joe Borio, as we make a truly authentic Italian dish, Lasagna Alla Bolognese. This is a lasagna dish originating in Bologna Italy and has a rich white sauce, meat, tomatoes, garlic, nutmeg, olive oil, parmesan and romano cheese, all baked to a delicious perfection.
|Olive oil||4 Tablespoon|
|Chopped garlic||2 Tablespoon|
|Spinach||4 Cup (64 tbs) , chopped|
|For bechamel sauce|
|Butter sticks||5 Srandard|
|Olive oil||2 Tablespoon|
|Flour||1/2 Cup (8 tbs)|
|Sweet cream||2 1/2 Cup (40 tbs) , warmed|
|Garlic||4 Clove (20 gm) , finely chopped|
|For other ingredients|
|Lasagna sheets||1 Pound|
|Bologense sauce||4 Cup (64 tbs)|
|Parmesan and romano cheese||2 Cup (32 tbs)|
1. Preheat the oven to 350 F.
2. Take olive oil and garlic in a pot. Add spinach and cook. Let the spinach cool completely.
3. In another pot, heat butter, add garlic and olive oil and heat it more.
4. Add the flour and cook it with the butter until it starts to change color and all the lumps are gone.
5. Pour cream a litlle bit at a time and continue to cook until the Bechamel Sauce is nice and thick.
6. Add salt, nutmeg and pepper to the sauce and then let it cool for a bit.
7. Spread bolognese sauce at the bottom of the lasagna pan. Arrange Lasagne sheets on top. Spread another layer of bolognese sauce. Spread cooked spinach on top.
8. Drop in some bechamel sauce over the spinach and spread that in. Generously sprinkle pamesan and romano cheese all over. Repeat the same set of layering.
9. Cover it with aluminium foil and bake it in the oven for 30 to 40 minutes.
10. Remove the aluminium foil and place the lasagna back in the oven. Let the cheese brown up for about 10 minutes.
11. Pull the dish from the oven and then let it set for sometime.
12. Slice the lasagna and serve it with some bolgonese sauce. Enjoy.