Traditional lasagna Bolognese from The Food Lab: Better Home Cooking Through Science (page 735) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef for ground lamb and dry white wine for dry red wine.

  • Jojobuch on January 21, 2016

    Definitely the most involved lasagna recipe I ever made; lots of extra ingredients in the ragu - some of which are very odd (marmite? Fish sauce?) - and I had never added cheese to my bechamel (I guess it becomes a sauce mornay?) for lasagna. The result was worth it though, it received rave reviews at a dinner party. It's a weekend project but leftovers freeze very well.

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