RomanItalian
Lasagna al Ragù
by Marco Rufini · 181K subscribers on YouTube
Classic Roman-style lasagna with green spinach pasta sheets, slow-cooked meat sauce (ragù), creamy béchamel, Parmesan, and a final layer of mozzarella. Chef Marco Rufini demonstrates the proper layering technique for a perfect, compact lasagna.
- Cook
- 45 min
- Servings
- 7
- Difficulty
- medium
Ingredients
6 items- 275 gEgg Spinach Lasagna SheetsFresh green lasagna sheets with spinach; about 250–300 g
- RagùPrepared separately (see previous video for recipe)
- Béchamel SaucePrepared separately (see previous video for recipe). Ensure it is cold before layering.
- 150 gGrated Parmigiano ReggianoGrated Parmesan cheese; adjust quantity as needed
- MozzarellaFor the final layer; add to taste (about 100–150 g typical)
- Olive Oil Or Butter(optional) — For greasing the baking dish
Method
- Cut the lasagna sheets to fit the baking dish.
- Grease the baking dish with a drizzle of oil or butter.
- Spread a thin layer of ragù on the bottom.
- Cover with a layer of pasta sheets.
- Add alternating layers of ragù and béchamel.
- Sprinkle Parmesan over each layer.
- Repeat layers until all ingredients are used.
- For the final layer, add ragù, béchamel, mozzarella, and a generous amount of Parmesan.
- Bake at 180°C (350°F) for about 45 minutes.
- Let rest for 20 minutes before cutting and serving.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
