Originally Posted by Simone Metalli
"I live in Bologna, the city where Lasagne was born, and I have a restaurant. My aunt (she is 85) boiled the pasta, exactly the sfoglia made by eggs, flavour and salt. But the real lasagne don't have mushrooms, tomato or mozzarella. The real lasagne are made by ragu: you have to fried onion, celery and carrot with olive oil in small pieces, when it is fried you must put in the meat (preferably pork) and let fried. Then you have to add the tomato sauce and cooking for about three hours. You must put the sfoglia (pasta) on the bottom of the baking tin, to put ragu with besciamella ( a mixed made by butter, flavour and milk cooked up to a soft cream) and Parmigiano cheese and then add another layer until you have filled the baking tin.
Is better to put on the last layer a piece of pasta to cover the head of the lasagne so they can't burn on the top.
This is the Lasagne that I sell in my restaurant in Bologna"
Simone has a lot of great advice.
I lived in Rome, Italy for seven years where I learned to cook “alla Romano”. I am sure Bologna was the city of origin but the Romans do everything their own way.
The way I like the lasagna best is a red sauce made with guanciale and San Marzano tomatoes from Naples. The béchamel cream sauce is made with Parmigiano Reggiano. The cheeses used in the cheese layers include a mixture Asiago, Parmigiano Reggiano, Romano, buffalo mozzarella, fresh ricotta that is added in spoonfuls here and there. The pasta is not freshly made else, it would be too soft to be al dente. If the pasta is homemade, it is rack dried first, then parboiled until just pliable so it still is al dente. Layers start with red sauce, pasta, cheeses, white sauce, pasta, red sauce, cheeses, white sauce, etc. Last layer is topped with red sauce and a sprinkle of graded Parmigiano Reggiano.
This is the way it is described in my cookbook. There are no mushrooms in this lasagna either. Non c'è posto per fungi nel questo piatto.