● Italy
Ragù Lasagne
Sunday lasagne in Palermo
Recipe by Ana, Ivan's mother
This recipe comes from Marina's Sicilian mother-in-law, Ana, Ivan's mother. For us, it is synonymous with Italy and home cooking, and it takes us back to an ordinary Sunday in Palermo with the Sicilian family.
Time
1 hr (with the ragù already made)
Servings
5 or 6 people
Difficulty
Medium
Before you start
- Prepare the ragù ahead of time: that way, on lasagne day, all that's left is to assemble it.
- No-boil sheets from De Cecco or Barilla. We buy the fresh ones at Alcampo or the El Corte Inglés supermarket.
Ingredients
Tick what you already have
For the lasagne
For the béchamel
Method
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A tip from our kitchen
The 10-minute rest is important: if you cut it straight out of the oven, it falls apart. Keep the béchamel light, never too thick; reduce the ragù well; and don't put too much filling between the layers. Drain the mozzarella well and freshly grate the Parmesan. And if you can, assemble it the day before: the next day it slices better and has more flavour.
Also in the book… variations with fried aubergine between the layers, with mortadella instead of cooked ham or with smoked provola; and a little history: lasagne with ragù and béchamel comes from Emilia-Romagna, and in Sicily they add plenty of mozzarella, cooked ham, fried aubergine and even hard-boiled egg.
Bring Mediterranean cooking to your table
This is just a taste. Discover all our family recipes in our book, coming soon to Amazon.