LOW STOCK: We're Pausing Imports of Copper Cookware

Lasagne alla Bolognese

Lasagne alla Bolognese – the Ruffoni Family's Recipe

Back to Casa Ruffoni > Recipes
RecipesWeekday RecipesHolidays & Special OccasionsMain CoursesFamiglia Ruffoni
Author_Famiglia RuffoniBolognese SauceCourse_Main coursesLasagneRagùShape_BraiserShape_Chef PanShape_RoasterShape_Saucepan

In Italy, there are almost as many variations of Lasagne as there are families – there is no single “original” or “ultimate” way of making them.

The most traditional recipe for Lasagne from Bologna, for example, is completely different from that of Napoli and, even in the same region, small differences exist in seasoning, proportion of vegetables to meat, and cooking times.

Today we want to share with you our family's recipe.

Video created in collaboration with Williams Sonoma

The lasagna recipe is not the easiest one as it consists of three main characters: ragù (or Bolognese sauce), béchamel and egg pasta – but once you master all three, the doors of delicious culinary adventures will open for you.

A good ragù is, In fact, the perfect sauce to dress any type of pasta (and if you have some leftovers it works wonders with bread as well!), béchamel is so versatile that it can be used in dozens of different preparations and egg pasta, well, there is nothing more satisfying than being able to make a thin but tasty egg pasta from scratch. Don’t worry if you are in a rush though, you can substitute the homemade pasta for purchased fresh pasta.

Lasagne alla Bolognese

Famiglia Ruffoni

Cuisine

Italian

Category

Main courses

Lasagne alla Bolognese

Ingredients

  • Ragù

  • Béchamel

  • Pasta sheets

  • Grated Parmigiano cheese

  • Butter

Instructions

  1. Preheat the oven to 350F.

  2. Lightly butter the bottom and sides of a rectangular Roaster. Pour a couple of ladles of béchamel on the bottom, then cover with a single layer of pasta sheets.

  3. Top with enough ragù to cover, plenty of freshly grated parmigiano, and béchamel.

  4. Repeat the pasta-ragù-parmigiano-béchamel sequence until you have at least 4-5 layers.

  5. Finish with a layer of pasta, béchamel, plenty of grated parmigiano and a few bits of butter.

  6. Cook for about 30 mins. Keep an eye on the top, and if it looks like it’s browning too much, cover to finish cooking.

  7. Let cool slightly so it’s easier to cut and serve, then bring to the table for a stunning oven to table presentation. Buon appetito!

Shop this story

1 5
Famiglia Ruffoni

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.