Costa Cruises North America is celebrating National Lasagna Day on July 29 by sharing an authentic Lasagne alla Bolognese recipe from one of its head chefs. As an international cruise brand with Italian heritage, Costa takes pride in offering the best of traditional Italian cuisine on board its cruises. Guests can indulge in a gastronomic journey with Costa’s exclusive restaurants, which serve a variety of Italian specialties, including fresh pasta, artisanal pizza, homemade gelato, and traditional aperitifs.

For those seeking a hands-on food experience during their cruise, Costa offers cooking classes on shore excursions in various locations, such as Bari and Savona in Italy, Barcelona in Spain, and Muscat in Oman. These immersive culinary adventures allow guests to learn how to make authentic dishes from local chefs.

Lasagna has a long history, dating back to Roman times, with its Latin term “laganum” referring to sheets of dough. Over the centuries, lasagna evolved, with tomatoes being introduced in the 1881 cookbook “Il Principe dei Cuochi” and the method of layering lasagna being introduced in the 1863 publication of “Il Libro della Cucina” by Francesco Zambrini.

To celebrate National Lasagna Day, Costa invites food enthusiasts to try their hand at making Lasagne alla Bolegnese at home. The cruise line’s dedication to sharing the essence of Italian culture extends beyond the ship, bringing the flavors of Italy straight to guests’ kitchens with this delicious recipe. Whether on board or at home, Costa Cruises aims to offer guests an authentic taste of Italy and a memorable culinary experience.

Ingredients:

For the Bolognese Sauce:

• 30 grams (2 tablespoons) butter
• 2 1/4 teaspoon olive oil
• 300 g coarsely ground beef, not too lean
• 150 g cured pork belly (pancetta) chopped*
• 50 g carrot finely chopped
• 50 g celery stalk finely chopped
• 50 g onion finely chopped
• 300 g tomato puree
• Half a glass of dry white wine
• Half a glass of whole milk
• Broth as needed if sauce is too dry
• Salt and pepper

*The cured pork belly can be substituted with ground pork meat, if you prefer a leaner sauce.

​​For the Béchamel Sauce: 

• 100 g (about 3/4 cup) all-purpose flour
• 100 g (7 tablespoons) butter, cubed
• 1 liter (4.25 cups) whole fat milk
• Salt
• Nutmeg
• Black pepper optional

For layering ingredients in pan:

• Pasta sheets: fresh homemade or boxed oven-ready lasagna. No pre-boiling required.
• Grated parmesan cheese

Steps:

To prepare the Bolognese Sauce:

1. Fry the cured pork belly in a pan until it starts to get some color.
2. Add oil and butter to the pan, then the diced celery, carrot and onion and sauté gently for 3 to 5 minutes.
3. Add the ground beef and brown until nicely colored and begins to stick to the bottom of the pan.
4. Deglaze with wine and stir until wine evaporates. 
5. Add the tomato puree, cover and simmer gently for about two hours, adding broth if sauce becomes too dry.
6. Toward the end, add the milk to smooth the acidity of the tomatoes and season with salt and pepper.



To prepare the Béchamel Sauce: 

1. Heat the milk in a saucepan, but do not let it boil.
2. In a separate saucepan, melt the butter over low heat. Sprinkle in the flour and cook gently, stirring constantly to make sure no lumps form. Cook the roux until lightly golden.
3. Gradually add the hot milk beating with a wire whisk until thickened and smooth. Season with salt and nutmeg.

Prepare the Lasagna:

1. Grease a pan with butter.
2. Arrange the first pasta sheets and cover with meat sauce.
3. Add a second layer of pasta and cover with the béchamel sauce. Sprinkle with grated parmesan cheese.
4. Continue repeating steps 2 and 3, ending with the béchamel sauce.
5. After covering the last pasta sheet with béchamel sauce, generously sprinkle parmesan cheese and butter flakes on top.
6. Bake at 325 ºF for about 30-35 minutes until the top layer is golden brown.