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–+ servings
Le Motte Lasagnette alla Valligiana

Lasagnetta Valligiana (Buckwheat Lasagna with Cabbage, Bresaola & Bitto)

Course: Main Course
Cuisine: Italian
Servings: 6
Cost: $25
Lasagnetta Valligiana is a rich, layered pasta dish from the Valle d’Aosta region of Italy, typically featuring bitto cheese, bresaola beef, and buckwheat lasagna. Below is a recipe for Lasagnetta Valligiana, adapted from Le Motte restaurant in Bormio to capture its traditional flavors.
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Ingredients

For the Buckwheat Lasagna Sheets

  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 2 large eggs
  • Pinch of salt
  • Water as needed

For the Filling:

  • 1 medium head of savoy cabbage thinly sliced
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • Salt and freshly ground black pepper to taste
  • 6 oz bresaola sliced into strips

For the Bitto Cheese Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 3 cups whole milk warmed
  • 1 ½ cups grated Bitto cheese (substitute fontina or gruyère if unavailable)
  • 1 sprig fresh thyme or ½ tsp dried thyme
  • Salt and nutmeg to taste

For Assembly:

  • Extra grated Bitto cheese about ½ cup
  • Olive oil for drizzling

Instructions

Make the Pasta

  • On a clean surface, mix buckwheat flour, all-purpose flour, and salt. Form a well in the center.
  • Crack eggs into the well and gently mix, incorporating the flour until a dough forms. Add a splash of water if dry.
  • Knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes.
  • Roll out thin sheets using a pasta machine or rolling pin, then cut into lasagna-sized sheets. Blanch briefly in salted boiling water, then lay flat on a towel.

Prepare the Savoy Cabbage Filling

  • Heat olive oil in a pan over medium heat. Add onion and cook until soft, about 5 minutes.
  • Add garlic and cabbage, sauté until tender, 8–10 minutes. Season with salt and pepper.
  • Stir in the bresaola strips, then set aside.

Make the Bitto Cheese Fondue Sauce

  • Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.
  • Gradually whisk in warm milk, ensuring no lumps form.
  • Add thyme and simmer for 5–7 minutes until thickened. Remove thyme sprig.
  • Stir in grated Bitto cheese until melted and smooth. Season with salt and a pinch of nutmeg.

Assemble the Lasagna

  • Preheat oven to 375°F (190°C).
  • Grease a baking dish with olive oil. Spread a thin layer of Bitto sauce on the bottom.
  • Layer lasagna sheets, followed by cabbage-bresaola filling, then cheese sauce. Repeat layers until ingredients are used up.
  • Finish with pasta, sauce, and a generous sprinkle of grated Bitto. Scatter with extra cooked cabbage around the plate.

Bake & Serve

  • Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
  • Let rest for 10 minutes before slicing.

Notes

✨ Serving Suggestion: Pair this lasagna with a glass of Valtellina red wine and a crisp green salad. The nutty buckwheat pasta, tender cabbage, savory bresaola, and creamy Bitto cheese sauce make this a truly alpine-style comfort dish.