Gennaro Contaldo's Authentic Italian Lasagne | Citalia

Perhaps one of Italy’s most popular and well-known dishes is the lasagne. However, it is rare to experience an authentic Italian lasagne with so many variants of the dish available now in restaurants and the freezer section of the supermarket.

That’s where Gennaro Contaldo comes in, introducing you to this simple and classic lasagne recipe which originates from the Emilia-Romagna region of Italy.

Lasagne is the perfect comfort food dish and is just at home on the Sunday lunch table as it is as the centrepiece of a dinner party with friends. What makes it so versatile is the fact that it can be made well in advance and baked when required – perfect for stress free hosting!

An authentic lasagne is made with the famous ragu Bolognese and egg pasta sheets typical of the Emilia-Romagna region, although dried pasta sheets can be used instead thanks to their ready availability.

Layers are built up using the pasta sheets, ragu and béchamel (white) sauce, all topped with a final layer of the sauce and a sprinkling of grated parmesan cheese.

----------------------------------------------------------------------------------------
Method

Ingredients
4 x servings

For the white sauce:
40g butter
40g plain flour
500ml milk
Salt & black pepper
100g grated parmesan cheese
About 8 x dried egg lasagne sheets

Method
First make the Bolognese ragu - see recipe here (HYPERLINK)
Preheat the oven to 200 degrees centigrade.

Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.

Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.

Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.

[jimdavies]

My wife and I made this lasagne for us and some friends and it was absolutely spectacular. Seriously, we all just sat in silence gobbling it all down. I'll be making it again, repeatedly in the future!

[falkoewald]

"Parmesan cheese can make everything tasty!" So true :-D

[gustavotriani]

This guy was a great discovery during my quarantine.

[tatianaz]

When you cook with Genaro, you put a peace of your heart inside the dish! He teaches us not only good recipes he teaches how to love of what you are doing. Love you, Genaro! Happy to have you and thanks for sharing your great experience!

[pianogus]

Wow. This is it! My grandparents from Puglia and Campania made it almost exactly this way. For this reason I can't ever order lasagna when I eat out. Here in the US, unless you go high-end, lasagna is most always saucy, soggy and without any depth of flavor. Thank you, Genaro, for inspiring us to make the real thing. Bravo!

[omiomi]

he speaks with so much passion and enthusiasm, he makes me want to move to

[guliragaiato]

"How much parmesan should I use?"
Gennaro: yes.

[richardhislop-harvestthena]

Thank you! I just made this for my whole family two trays, with your Ragu Bolognese sauce as well with handmade pasta sheets I made fresh myself!!’ It ❤was out of this world AMAZING!!! Thank you thank you for our authentic wonderful Italian family Was so so soooo good!!! ❤

[vuk]

he is not ONLY an excellent cook, he is also one of the best actor, you wont never know when he acts for his sponsors.. impossible not to love him

[TheDemonRSS]

This guy is a genius just listening to him makes me hungry!!

[johnf]

I struggled with making good lasagna until I saw this about a year and a half ago. Honestly, I've had so many compliments since then. I made lasagna for my family at Thanksgiving and my stepsister told me it was so good that I should be selling it! It really is kind of a simple dish, when you complicate it, it isn't as good. Thank you so much!!!!

[ivsonaguiar]

I cooked this for our Christmas lunch and it it came out AMAZING! Just as good as the ones I've had at the high-end Italian restaurants.

[jamesbmedia]

first time I've seen a Bechamel sauce made that way. I was taught to add flour to melted butter then slowly add in milk. The way on this video looks so much more easier and quicker. will be trying this out.

Thank you once again my good sir.

[kevinvanvlasselaer]

made it today. So delicious. Mr. Gennaro made my day. He cooks so good.

[andrewlong]

Best Italian chef in the world his rustic view on natural food brilliant need to see more on tele brilliant

[Romac]

It’s so weird hearing an Italian accent that has British inflections occasionally.

[ellietopham]

Anyone else just binge watching cooking shows whilst furloughed from work? This dude is my absolute favourite.

[danielzanchetta]

Just would like to share: today I've made this recipe for my family, along with Bolognese ragu.
Master piece, just awesome! I'm Braziliam with Italian descendence, wonderful.
Thank you so much for sharing this recipe, Lasagne from Bologne!
Cheers!

[Massacretalitor]

That has to be the most stunning looking lasagne I have ever seen. Simple, too!

[bacheniki]

"A little bit more" Gennaro's said. What a wonderful chef. Pure magic.