Lasagna

Lasagne alla Bolognese

Lasagne alla Bolognese are an institution—the baked lasagna par excellence and the quintessential Sunday dish. This rich and flavorful recipe originates in Emilia, specifically in the city of Bologna.

Baked lasagna, however, has become much more than a regional specialty: it is known, loved, and prepared for family gatherings and holidays throughout Italy and abroad, a true symbol of Italian cuisine.

Classic lasagne are made with layers of fresh egg pasta, the traditional meat ragù, béchamel sauce, and grated cheese. Of course, there are countless delicious variations, such as pumpkin and sausage, mushroom lasagne, hearty “montanare,” perfect for autumn menus, artichoke lasagne for winter and spring, or the white version without tomato.

From the ingredients to the preparation, lasagne alla Bolognese represent the very essence of the richness of Bolognese cuisine—famous not only for this dish but also for its many other pasta traditions, from fresh tagliatelle to gnocco fritto. All that remains is to prepare it and enjoy with family for a truly special day!

Ingredients for 6–8 servings

For the spinach egg pasta

• 350 g remilled durum wheat semolina

• 150 g all-purpose flour (00)

• 250 g spinach

• 2 whole eggs

• 3 egg yolks

For the ragù

• 300 g mixed ground beef (coarse grind)

• 150 g pancetta

• 50 g carrot

• 50 g celery

• 50 g golden onion

• 100 g red wine

• 300 g tomato purée

• Vegetable broth, as needed

• 1 tbsp extra virgin olive oil

• Salt

• Black pepper

For the béchamel sauce

• 70 g butter

• 70 g all-purpose flour (00)

• 1 L whole milk

• Salt

• Nutmeg

For assembling

• Butter, as needed

• 270 g Parmigiano Reggiano PDO

Method

Prepare the ragù:
Start by preparing vegetable broth and keeping it warm. Finely dice the pancetta after cutting it into strips. Chop the carrot, celery, and onion finely.

In a saucepan, heat olive oil and add the pancetta. Cook for a few minutes, breaking it apart. Add the chopped vegetables and sauté for 5–6 minutes. Then add the ground beef. Increase the heat and brown well so the juices seal in and the meat stays tender.

Deglaze with red wine, let it evaporate completely, then add the tomato purée. Simmer for at least 2 hours over low heat, partially covered. Add warm broth one or two ladlefuls at a time if needed. Stir occasionally.

Prepare the pasta:
Cook the spinach in a small pan with a little water, covered, for 5–6 minutes. Drain, cool, and squeeze well, then blend into a purée (you’ll need about 100 g).

On a board, mix semolina and flour, add spinach, make a well, and add the lightly beaten eggs and yolks. Knead into a smooth dough. Wrap in cling film and let rest 30 minutes.

Roll the dough with a pasta machine, reducing thickness gradually until just over 0.5 mm. Cut into 30x20 cm sheets. Blanch each sheet for 30–40 seconds in boiling salted water, then drain, lay on a towel, and pat dry.

Prepare the béchamel:
Warm the milk separately. In another pan, melt the butter, then add flour all at once, cooking until golden (roux). Gradually add the hot milk in three stages, whisking constantly. Season with salt and nutmeg, cook until creamy.

Assemble the lasagne:
Butter a 30x20 cm baking dish. Spread a thin layer of béchamel, then ragù. Add a pasta sheet, then more béchamel, ragù, and Parmigiano. Repeat for 5 layers. Finish with ragù to cover the top, plenty of Parmigiano, and small knobs of butter.

Bake in a preheated static oven at 170 °C (340 °F) for about 40 minutes, until golden and bubbling.

Lasagne alla Bolognese are ready to serve!