Lasagna is one of the most iconic dishes in Italian cooking and carries a tradition deeply rooted in our culinary culture. This rich and tasty dish originates from the Emilia region, specifically from the city of Bologna, making it an authentic symbol of Italian hospitality and conviviality. Lasagna is often prepared for special occasions and family celebrations, which underlines its importance in Italian cuisine.

Ingredients:

• 250 g egg lasagna sheets (or fresh pasta dough if you prefer)
• 500 g bolognese sauce (find the recipe here )
• 250 g béchamel sauce
• 100 g grated Parmigiano Reggiano cheese ( 24 months or more)
• Salt to taste
• Olive oil to grease the mold - but I use a little Bolognese sauce for that.

Course of action:

1. Preheat the oven to 180°C and lightly grease a rectangular baking tin.
2. Prepare the lasagne sheets according to the instructions on the package if you are using dried pasta, or roll out the fresh pasta dough on a lightly floured table and cut it into sheets the same size as the baking tin. I prefer to use fresh pasta, it takes longer but gives more satisfaction. But I have to admit that the result with dried pasta from the supermarket is also satisfactory!
3. Spread a thin layer of Bolognese sauce in the bottom of the mold.
4. On top of the meat sauce, spread a layer of pasta evenly.
5. Pour a thin layer of béchamel sauce over the pasta.
6. Sprinkle generously with grated Parmigiano Reggiano cheese.
7. Repeat the process until the ingredients are used up, finishing with a layer of béchamel sauce and grated Parmigiano Reggiano cheese. I recommend being generous with the Parmigiano for the last layer: it will make it crispy!
8. Bake in the oven for approximately 30-40 minutes.
9. Remove the foil and bake for a further 10-15 minutes until the surface is golden brown and crispy.
10. Let the lasagna rest for a few minutes before serving.
11. Cut the lasagna into portions and serve warm with a fresh mixed salad and a good red wine.

Other tips and wine choices: To achieve the best taste and authenticity, it is recommended to use a Parmigiano Reggiano cheese that has matured for at least 24 months . This type of Parmigiano Reggiano has a greater aromatic complexity and a grainier texture that goes perfectly with the other ingredients in the lasagna.
Personally, I prefer the powerful character and harmoniously spicy notes of a 30-month Parmigiano Reggiano (and sometimes, 36 months ) in the lasagna.

I recommend a red wine like a Sangiovese di Romagna or a Brunello di Montalcino . These will complete the meal perfectly, offering fruity and spicy notes that harmonize with the richness and complexity of the lasagne.

Bon appetit!