Lasagne alla Bolognese
Lasagne alla Bolognese are one of Italy’s most famous comfort dishes. Rich, layered and deeply satisfying, they represent the heart of Emilia-Romagna home cooking.
Ingredients (4 servings)
For the Ragù alla Bolognese (meat sauce)
300 g (10 oz) coarsely ground beef
150 g (5 oz) pancetta or finely chopped pancetta/pork
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
100 ml (½ cup) dry white wine
100 ml (½ cup) whole milk
300 ml (1 ¼ cups) meat broth or stock
300 g (10 oz) tomato passata or crushed tomatoes
3 tbsp extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the béchamel (white sauce)
50 g (¼ cup) unsalted butter
50 g (¼ cup) all-purpose flour
500 ml (2 cups) whole milk
A pinch of grated nutmeg
Salt and black pepper, to taste
For assembly
12–15 fresh lasagna sheets (or dried if preferred)
150–200 g (1 ½–2 cups) grated Parmigiano-Reggiano cheese
Method
1. Make the ragù alla Bolognese
Heat the olive oil in a large saucepan over medium heat. Add pancetta and cook briefly until aromatic.
Add onion, carrot, and celery; cook gently until softened.
Add the beef and brown well.
Pour in the white wine and let it reduce slightly.
Stir in the milk and simmer a few minutes.
Add tomato passata and broth, season with salt and pepper, then simmer gently for 2–3 hours until thick and deeply flavoured. Stir occasionally.
2. Make the béchamel
In a saucepan, melt butter over medium heat.
Add flour and cook for 1–2 minutes, stirring to form a roux.
Gradually whisk in the milk, continuing to whisk until the sauce thickens.
Season with salt, pepper and a pinch of nutmeg.
3. Assemble the lasagne
Preheat oven to 180 °C / 350 °F.
Spread a thin layer of ragù on the bottom of a baking dish.
Add a layer of lasagna sheets.
Spoon over a layer of ragù, then some béchamel, and sprinkle with Parmigiano.
Repeat layers (pasta → ragù → béchamel → cheese) until ingredients are used, finishing with béchamel and Parmigiano on top.
Bake for 45–60 minutes until the top is golden and bubbling.
Let rest 10 minutes before serving.
Tips and Variations
Lasagne should rest before serving , this allows the layers to set properly.
History of Lasagne alla Bolognese
Lasagne have been prepared in the Bologna area since the Middle Ages, but the modern version with ragù, béchamel and fresh egg pasta developed over time as ingredients became more refined.
In Bologna, lasagne are traditionally made with green pasta sheets enriched with spinach, layered with slow-cooked meat sauce and béchamel. This dish became a symbol of festive meals and family gatherings. In the same tradition of festive and comforting dishes, Bologna is also famous for recipes that celebrate handmade pasta and simple, hearty ingredients. Traditional Italian tortellini, often served in rich broth, are one of the most iconic expressions of Bolognese cuisine and a staple of family celebrations. Dishes such as fried bread dumplings, the famous gnocco fritto, reflect the practical roots of cucina povera, showing how leftover bread and everyday ingredients are transformed into comforting, traditional meals.
