The Ingredient You'll Never Find In A Traditional Italian Lasagna Alla Bolognese - Tasting Table

"As crazy as that might sound to hear, a traditional Northern Italian lasagna isn't stuffed with ricotta, and it doesn't come topped with a layer of melted mozzarella either. The work that falls to ricotta in many recipes - providing the creamy layers in the filling - is instead accomplished with a silky bechamel sauce in a traditional lasagna. For those not familiar, bechamel is one of French cuisine's five mother sauces, a simple sauce made with butter, flour, milk, and seasonings."

"The other major filling in this traditional lasagna is a rich ragu alla bolognese sauce. Between the complex, meaty sauce and the creamy bechamel, it is generally thought that there is no need for a layer of mozzarella on top, though Parmesan cheese is typically used in the filling. Then again, if you like things extra cheesy, we aren't going to judge you for sprinkling some grated mozzarella over the top before you pop it in the oven."

Traditional lasagna alla bolognese layers a rich ragu alla bolognese with a silky bechamel sauce rather than using ricotta. Bechamel provides the creamy component and is made from butter, flour, milk, and seasonings, though its exact origins are hazy and may trace back to Italy. The ragu contributes complex, meaty flavor while Parmesan is typically added in the filling. Mozzarella is not usually required on top because of the ragu and bechamel, but grated mozzarella can be added for extra meltiness. Regional Italian lasagna recipes vary, with southern versions more likely to include ricotta and mozzarella.

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