Pellegrino Artusi’s cookbook, “La scienza in cucina e l’arte di mangiar bene” (The Science of Cooking and the Art of Eating Well), published in 1891, is a seminal work in Italian culinary literature and does not contain a recipe for lasagna as we typically know it today with layers of béchamel and ragù. However, it does include a recipe for “Maccheroni alla bolognese” which shares some similarities with modern lasagna in its use of a meat sauce and a baked pasta concept.

Here is a simplified version of what an old recipe inspired by Artusi’s style for lasagna might look like:

Ingredients:

• Fresh lasagna noodles
• Béchamel sauce
• Ragù (meat sauce)
• Parmesan cheese, grated

For the Ragù:

• Lean veal, ground
• Pork belly, ground
• Butter
• Carrot, onion, and celery, finely chopped
• Broth
• Tomato paste
• Salt and pepper

For the Béchamel:

• Butter
• Flour
• Milk
• Nutmeg
• Salt

Instructions:

1. Prepare the Ragù:

• Melt butter in a pan and add the finely chopped onion, carrot, and celery. Cook until softened.
• Add the ground meats and cook until browned.
• Season with salt and pepper.
• Add a small amount of broth and tomato paste and simmer for a few hours, adding more broth as necessary to keep the sauce moist.

1. Prepare the Béchamel:

• Melt butter in a saucepan, stir in the flour and cook for a couple of minutes without letting it brown.
• Gradually whisk in the milk, ensuring no lumps form.
• Season with salt and a pinch of nutmeg, and cook until the sauce thickens.

1. Assemble the Lasagna:

• Preheat the oven to a moderate temperature (about 180°C or 356°F).
• Cook the lasagna noodles in salted boiling water until al dente, then drain.
• In a baking dish, layer the noodles with the béchamel sauce, ragù, and grated Parmesan cheese.
• Repeat the layers until all ingredients are used, finishing with a layer of béchamel and a generous sprinkle of Parmesan.

1. Bake:

• Bake in the oven until the top is golden and bubbly, usually about 30 minutes.

1. Serve:

• Let the lasagna rest for a few minutes before serving.

This recipe follows the spirit of Artusi’s approach to Italian cooking, focusing on regional ingredients and techniques, and the lasagna it produces would be rich, hearty, and deeply flavorful.