Lasagna Emiliana Recipe

Make the dough

On a clean workspace, mound the 2.5 cups all-purpose flour and make a well in the center. Add the 4 eggs, 1 tbsp olive oil and 1/2 tsp salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. If too dry, add up to 1 tsp water. Knead for 8–10 minutes until smooth and elastic.

Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

Roll and cut sheets

Divide dough into 4 pieces. Keep unused portions covered. Roll each piece through a pasta machine or with a rolling pin until thin (about 1.0–1.5 mm) for lasagna sheets. Dust sheets lightly with semolina to prevent sticking. Trim edges to fit a 9x13-inch baking dish. If not using immediately, lay sheets on a floured tray separated with semolina and cover.

Par-cook option: Bring a large pot of salted water to a gentle boil. Blanch sheets 20–30 seconds, then transfer to an ice bath to stop cooking and drain on a towel. Alternatively, you can assemble with raw sheets if béchamel and bolognese are fairly wet.

Sweat the soffritto and pancetta

Heat 2 tbs olive oil and 2 tbs butter in a large heavy-bottomed sauté pan over medium heat. Add the finely diced onion, celery and carrot and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the chopped pancetta and cook 3–4 minutes until rendered.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork, break up with a spoon, and cook until no longer pink and lightly browned, about 6–8 minutes. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Add milk and wine

Pour in 1/2 cup whole milk and simmer, stirring occasionally, until mostly absorbed, about 6 minutes. Add 1/2 cup wine and cook until evaporated, another 4–6 minutes.

Simmer with tomatoes

Stir in the 14 oz crushed tomatoes, 1 tbs tomato paste, 1 bay leaf and 1 tbs fresh thyme. Reduce heat to low and simmer gently, uncovered, for 1 to 1.5 hours, stirring occasionally, until thickened and flavors are integrated. Adjust salt and pepper to taste. Remove bay leaf before assembly.

Make roux

In a medium saucepan, melt 4 tbs butter over medium heat. Add 4 tbs flour and whisk constantly to form a blond roux, cooking 2–3 minutes but not letting it brown.

Add milk

Gradually whisk in 4 cups warm milk, a ladle at a time, smoothing lumps as you go. Bring to a gentle simmer and cook until slightly thickened, about 6–8 minutes, whisking frequently.

Season béchamel

Stir in 1 tsp kosher salt, 1/4 tsp ground nutmeg and 1/4 tsp pepper. Taste and adjust seasoning. If you prefer a thicker béchamel for lasagna, simmer 1–2 minutes longer; for a looser sauce, remove earlier. Keep warm off the heat.

Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and dust the bottom with a little semolina or grated Parmesan to prevent sticking.

Layer lasagna

Spoon a thin layer (about 1 cup) of bolognese on the bottom of the dish, then spread about 3/4 cup béchamel over it. Lay the first pasta sheets in a single layer to cover. Spread 1 to 1 1/4 cups bolognese evenly over sheets, then 3/4 cup béchamel, and sprinkle 1/4 cup Parmigiano-Reggiano and a few pieces of mozzarella (if using). Repeat to make 3–4 layers, finishing with a top layer of pasta covered by béchamel (about 1 to 1 1/2 cups), remaining bolognese if desired, and the rest of the Parmigiano and mozzarella. Dot the top with 1 tbs butter.

Bake

Cover the dish loosely with foil and bake for 25 minutes. Remove foil and continue baking another 15–20 minutes until bubbling and golden on top. If you want extra browning, finish with 2–3 minutes under the broiler — watch closely.

Rest and serve

Remove lasagna from oven and let rest 15–20 minutes to set. Cut into portions, sprinkle additional grated Parmigiano-Reggiano if desired, and serve warm.