Lasagna, for example, has stayed right there… in the heart. ❤️

Even though today we are a B&B, there are some things that never change.
Lasagna, for example, has stayed right there… in the heart. ❤️

Lasagna… what a wonderful harmony of aromas and flavors!

Here in Romagna, it has always been the Sunday dish — the one that, when we were children, meant it was a special day. The table beautifully set, the family gathered together, the oven on for hours, and that happy anticipation that seemed endless.

Today I’d love to share Grandma Anita’s original recipe — later, of course, passed down to Cristina.

Because even if our days now smell of breakfast and hospitality, some traditions remain part of who we are. And let’s be honest — a good tray of lasagna brings everyone together. 🍝

Ingredients

Green pasta sheets, a good ragù, béchamel sauce, grated cheese.

LASAGNA PASTA

350 g flour, 3 eggs, and a small cube of finely chopped spinach.
If using a mixer: blend eggs and spinach first, then add flour and salt. Mix until smooth, form a dough ball and let rest at least 30 minutes (without resting, it will be very hard to roll out).
After resting, roll thinly with a rolling pin or pasta machine, cut into rectangles, blanch briefly, cool in cold water, drain and dry on a cloth.

RAGÙ

Sauté celery, carrot and onion in extra virgin olive oil for a few minutes. Add mixed minced meat (pork and beef), season with salt and pepper. Brown well for 10–15 minutes, stirring with a wooden spoon. Add white wine and let it evaporate.
Add a tablespoon of tomato paste and tomato sauce (I personally prefer blended peeled tomatoes).
Let simmer gently over low heat for at least 1½ hours.

BÉCHAMEL

For 1 liter of milk.
Warm the milk. In another pan melt 100 g butter, add 70 g flour and cook for 2–3 minutes while stirring. Gradually add warm milk, stirring well to avoid lumps. Cook until thickened. Season with salt, pepper and a pinch of nutmeg. If lumps form, blend briefly with a hand mixer.

Assembly

Prepare all ingredients and follow the advice of our cook from Castiglione!
In a baking dish, spread a spoonful of ragù and béchamel on the bottom. Add the first layer of pasta, then ragù, béchamel and Parmesan. Repeat up to 5 pasta layers (no more).
Finish with ragù, béchamel and Parmesan.
Bake at 180°C (350°F) for about 40 minutes (depending on the oven), until beautifully golden on top.