About this Event
Ragù alla Bolognese and Béchamel… two of Italy's most important sauces… and the essential foundation of an authentic lasagna!
In Lasagna alla Bolognese: Layer by Layer, gather round in L'OCA Labs for a demonstration led by Chef Fabricio, where you'll learn the essential step-by-step techniques to build a traditional and deeply flavourful Bolognese, from sofrito to slow simmering, and how to create a smooth, velvety Béchamel with perfect consistency.
Once we’ve mastered these two sauces are mastered, it's all about seasoning, layering order, and how to create a balanced sauce-to-pasta ratio so your lasagna cooks evenly and stays creamy.
Following the demonstration, it is your turn! Each guest will assemble their own personal lasagna using fresh lasagna sheets, house-made Ragù alla Bolognese, Béchamel, and Parmigiano-Reggiano.
While your lasagnas bake, Chef Fabricio will share some make-ahead tips, how to best freeze, and how to reheat your lasagna. Then, you’ll dig into your freshly baked lasagna, served alongside a seasonal green salad.
WHAT’S INCLUDED
Everyone will leave with detailed recipes and the confidence to recreate a restaurant-quality lasagna at home.
THINGS TO KNOW
For 18+ only.
A welcome glass of prosecco will be served upon arrival, and additional beverages will be available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.
Registration for in L’OCA Classes and Events are filled on a first-come, first-served basis, and require full payment.
We reserve the right to cancel any class that fails to meet a minimum enrollment, scheduling conflicts, chef availability, or other unforeseen circumstances.
If for any of the above reasons a class or event is canceled, you will be notified via email and issued a full refund to the original method of payment.
Refunds are only available for cancellations received 72 hours or more prior to the class.
Event Venue & Nearby Stays
L'OCA Quality Market, 340 Baseline Road, Sherwood Park, Canada
CAD 117.59
