Gennaro Contaldo’s authentic Italian lasagne is a family-owned restaurant in the heart of New York City. With decades of experience, they know what it takes to make an amazing meal. They are known for their lasagne and homemade pasta dishes that will leave you craving more.

The northern italian lasagna recipe is a dish that is made by Gennaro Contaldo, an Italian chef. It contains layers of pasta, meat sauce, cheese, and tomato sauce.

The lasagna is perhaps one of Italy’s most famous and well-known meals. With so many variations of the meal currently accessible in restaurants and the frozen department of the supermarket, it’s uncommon to get a genuine Italian lasagne.

That’s where Gennaro Contaldo comes in, teaching you how to make this easy and traditional lasagne from the Emilia-Romagna area of Italy.

Lasagne is the quintessential comfort food meal, as at home on a Sunday lunch table as it is at the center of a dinner party with friends. Its versatility stems from the fact that it may be prepared ahead of time and baked when needed – ideal for stress-free entertaining!

An genuine lasagne is prepared using Emilia-renowned Romagna’s ragu Bolognese and egg pasta sheets, but dry pasta sheets may be substituted due to their widespread availability.

The pasta sheets, ragu, and béchamel (white) sauce are used to create layers, which are then topped with a final layer of the sauce and a sprinkle of grated parmesan cheese.

Ingredients

For the Bolognese Ragu, go here for the recipe.

To make the white sauce, combine the following ingredients.

  • 40 gram of butter
  • 40 g all-purpose flour
  • 500 milliliters milk
  • black pepper & salt
  • 100 g parmesan cheese, grated
  • 8 lasagne sheets (dried eggs)

Instructions

  1. Prepare the Bolognese ragu (recipe here). Preheat oven to 200 degrees Fahrenheit.
  2. To make the white sauce, melt the butter in a small saucepan over medium heat, remove from the heat, and whisk in the flour with a tiny hand whisk until a paste forms (this will prevent lumps from developing). Return to the fire, add the remaining milk, and simmer for 3 to 4 minutes on medium heat, stirring constantly, until the sauce thickens. Remove from the fire, season with salt and pepper, and add approximately a third of the grated parmesan cheese.
  3. Line an ovenproof dish with part of the Bolognese sauce, then layer sheets of lasagne on top, followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan, and repeat until all of the ingredients are used up, finishing with a white sauce and grated parmesan cheese topping.
  4. Preheat the oven to 350°F and bake for 30 to 35 minutes, or until golden brown. Remove from the oven, set aside for a few minutes, and serve.

 

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