Lasagna alla Bolognese

Prep Time: 1 hour

Cook Time: 2 hours 30 minutes (includes ragù simmer)

Total Time: 3 hours 30 minutes

Servings: 8

Origin

• Region: Emilia-Romagna (Bologna)

• Historical Context: The pinnacle of northern Italian gastronomy. Authentic Bolognese lasagna uses green spinach egg pasta layers and relies strictly on rich meat ragù and velvety béchamel—never ricotta cheese.

Description

An incredibly rich baked pasta dish constructed from layers of fresh green spinach egg pasta sheets, a slow-simmered minced beef and pork ragù, silk-smooth béchamel sauce, and plenty of aged Parmigiano-Reggiano.

Presentation

Cut into square columns and served hot on wide plates. A perfect slice reveals dozens of distinctive, paper-thin green and cream layers, topped with a crisp, caramelized cheese border.

Ingredients

• 12 to 15 fresh green spinach egg lasagna sheets (boiled for 30 seconds and dried)

• 150g Parmigiano-Reggiano cheese, freshly grated

For the Authentic Ragù alla Bolognese:

• 300g ground beef coarse grind (not too lean)

• 150g ground pork belly or shoulder

• 50g pancetta, finely minced

• 50g yellow onion, finely minced

• 50g carrot, finely minced

• 50g celery, finely minced

• 120ml dry white wine

• 120ml whole milk

• 30g tomato paste

• 200ml rich meat stock

• Salt and pepper

For the Béchamel Sauce (Besciamella):

• 70g unsalted butter

• 70g all-purpose flour

• 1 liter whole milk (warmed)

• A pinch of freshly grated nutmeg

• Fine sea salt

Step-by-Step Directions

1. Simmer the Ragù: In a large Dutch oven, melt the minced pancetta. Add the minced onion, carrot, and celery (soffritto) and sweat over medium heat for 6 minutes. Add the ground beef and pork, browning them thoroughly while breaking up chunks with a wooden spoon. Pour in the white wine and boil until evaporated. Stir in the tomato paste dissolved in a little stock. Lower the heat, cover partially, and simmer very slowly for 2 hours, adding a little stock if it runs dry. Stir in the milk during the final 15 minutes to soften the meat's texture.

2. Make the Béchamel: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a pale blonde roux. Slowly stream in the warm whole milk while whisking vigorously to prevent any lumps from forming. Cook, stirring continuously, until the sauce thickens into a velvet cream consistency. Season with salt and a pinch of ground nutmeg.

3. Prep the Pasta: Blanch your fresh green pasta sheets in boiling salted water for 30 seconds, then plunge them into ice water. Lay them out flat on clean kitchen towels to dry completely.

4. Layer Construction: Coat the bottom of a heavy rectangular baking pan with a thin layer of béchamel. Lay down a sheet of pasta to cover the bottom. Spread a thin layer of meat ragù over the pasta, drizzle with béchamel, and sprinkle with grated Parmigiano.

5. Build up Layers: Repeat this precise layering process—pasta, ragù, béchamel, Parmigiano—for at least 5 or 6 layers. The top layer should be a generous blend of ragù and béchamel swirled together, finished with a heavy coating of Parmigiano cheese.

6. Bake: Bake in an oven preheated to 180°C (350°F) for 30 to 35 minutes until the edges are golden and crispy and the core is bubbling hot. Rest for 15 minutes before carving to allow the lasagna to set cleanly.

Optional Variations

• Lasagna Bianca: Omit the tomato element entirely, using layers of wild mushrooms, prosciutto strips, and fontina cheese alongside the standard béchamel.

Cooking Tips

• Do not over-cook or over-liquidize your ragù. It should be thick and meat-forward; excess liquid will cause the lasagna layers to slide apart into a soup when sliced.

Nutrition Facts

• Calories: 640 kcal

• Carbohydrates: 38g

• Protein: 32g

• Fat: 38g

• Saturated Fat: 18g

• Cholesterol: 145mg

• Sodium: 790mg