A classic Italian oven dish that brings together the rich flavours of Bologna: layers of silky lasagne sheets, creamy béchamel and a deep ragù alla bolognese. The perfect dish to enjoy with family or friends.
Lasagne alla bolognese
Region: Emilia-Romagna
Lasagne alla bolognese
Region: Emilia-Romagna
Method
01
Pancetta
Chop the pancetta very finely and render gently in a large pan, without extra fat.
02
Soffritto
Chop the onion, carrot and celery very finely. Add to the pancetta and sweat gently until translucent and fragrant.
03
Meat
Add the mince and fry until crumbly over a medium heat. Season with salt and pepper.
04
Wine and tomato
Pour in the white wine and let it evaporate completely. Add the passata and leave to bubble gently.
05
Simmer
Leave to simmer for at least 2 hours over a very low heat (traditionally 3–4 hours). Add a splash of stock now and then to keep the sauce juicy.
06
Finish
At the end, stir the milk through the sauce to round off the acidity of the tomatoes. Taste and season.
07
Béchamel sauce
Melt the butter over a low heat, add the flour and stir to a smooth roux. Cook for 2 minutes. Add the milk little by little and keep stirring with a whisk to prevent lumps. Season with salt and nutmeg and leave to simmer gently for a few minutes until lightly thickened.
08
Assemble the lasagne
Preheat the oven to 180 °C and grease an ovenproof dish. You don't need to pre-cook fresh verdi sheets; dip them for 30 seconds in boiling water and leave to drain on a cloth. Start with a thin layer of ragù, then lasagne sheets, then béchamel. Repeat and finish with ragù and béchamel. Sprinkle generously with Parmesan. Build thinly: in Bologna the layers of ragù and béchamel are modest, and the pasta is the star. At least 5–6 thin layers, finishing with béchamel and Parmigiano.
09
Bake
Bake for 30–40 minutes until the top is golden brown and bubbling. Leave to rest for 10 minutes before slicing.
Tips & notes
The longer the ragù simmers, the richer the flavour; take your time. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Use the ragù alla bolognese from the sauces on this site if you already have it ready.
- Add a layer of fried aubergine between the layers for a Sicilian twist.
Contains:
Gluten
Milk
Celery
Sulphites
Eggs
Serve with
| Calories | 939 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 54 g |
| Fat | 61 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
