Lasagna that takes Ascoli olives to the next level

Ascoli-style lasagna

When the aromas of ragù and béchamel mingle in the oven, with that hint of pecorino cheese hitting your nose, you know you're getting a first course for Sunday lunch in true Marche style.

Here's lasagna all'ascolana, inspired by the famous fried olive filling: mixed meats, white wine, spices, and cheeses, sandwiched between layers of fresh pasta and béchamel sauce. A rich, creamy, yet balanced dish, perfect when you want something truly comforting.

Ingredients

• Celery 1 small stalk

Preparation

• Finely chop the onion, carrot, and celery, and sauté them in oil and butter over medium heat for 5 minutes, until soft. Add the three types of ground meat, raise the heat, and cook, stirring, until browned.
• Pour in the white wine and let it evaporate. Pour in the tomato puree, season with salt and pepper, and add nutmeg and cloves. Cook covered over low heat for about 40 minutes, stirring occasionally, until the ragù is thick.
• Once the ragù is ready, turn off the heat and let it cool. Add the egg, Parmesan and pecorino cheeses, and a pinch of lemon zest, and mix well: it should become a thick filling, drier than a classic pasta sauce.
• For the béchamel sauce, melt the butter, add the flour, and stir for a minute. Gradually pour in the hot milk and cook over medium heat, stirring until thickened. Season with salt, pepper, and nutmeg: it should be runny but smooth.
• Bring a large pot of salted water to a boil and blanch the fresh lasagna sheets for 1-2 minutes, a few at a time. Drain and lay them out on a clean kitchen towel, without overlapping them too much to prevent them from sticking together.
• Preheat the oven to 180°C (350°F). Spread a thin layer of béchamel sauce on the bottom of a rectangular baking dish, followed by a layer of lasagna sheets. Spread a few spoonfuls of Ascoli ragù and a drizzle of béchamel sauce over the top.
• Continue alternating pasta, Ascoli ragù, and béchamel until you've used up all the ingredients. On the last layer, spread only béchamel, sprinkle with Parmesan and Pecorino cheeses, and, if desired, a final grating of nutmeg.
• Bake the lasagna at 180°C for 25-30 minutes, until golden brown on top and the edges are bubbly. If you want a crispier crust, turn on the grill for a final 2 minutes. Let it rest for 10 minutes before cutting.

Store lasagna all'ascolana in the refrigerator, tightly covered, for 1-2 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes, covering loosely with aluminum foil if the surface is already very golden. Avoid freezing if it has already been cooked and reheated.

Cut the lasagna all'ascolana into even squares with a sharp knife and serve each portion on a warm dinner plate. Finish with a drizzle of extra virgin olive oil and a light sprinkling of pecorino, leaving the layers of ragù visible.

Pair it with a young Rosso Piceno, whose freshness cleanses the palate from the richness of the Ascoli ragù and cheese. Alternatively, a slightly bitter artisanal blonde with malty notes pairs well with the smoothness of the béchamel sauce.