By Sharon Sanders
Lasagne alla Bolognese (Bolognese-style lasagna) is a dish that embodies the allure of slow food. It has only four components but each deserves attention.
Little language lesson:
Lasagna (singular) is one sheet of pasta.
Lasagne (plural) is more than one sheet of pasta.
The Parmigiano-Reggiano cheese is the ingredient that takes the most time to produce—an average of two years. Luckily for us, the fine cheese makers of the Consorzio del Formaggio Parmigiano-Reggiano shoulder that task.
The salsa besciamella (béchamel) can be whipped up on the stovetop in 10 minutes. I enrich my besciamella with grated Parmigiano-Reggiano cheese (salsa alla Parmigiana) which makes it technically a Mornay sauce.