Lasagna alla Bolognese
Emilia-Romagna's iconic baked dish, featuring layers of fresh pasta, rich Bolognese ragù, creamy béchamel sauce, and nutty Parmigiano Reggiano. A true taste of Italian tradition.
🧂 Ingredients
- 500 g Fresh lasagna sheets(Preferably egg pasta sheets for best texture.)
- 1 kg Bolognese ragù(A slow-cooked, rich meat sauce. Ensure it's thick and not watery.)
- 750 ml Béchamel sauce(Homemade is best. It should be smooth and thick enough to coat the back of a spoon.)
- 150 g Parmigiano Reggiano(Finely grated for even distribution.)
- 25 g Butter(For greasing the baking dish.)
👨🍳 Instructions
- 1
Prepare the Bolognese ragù and Béchamel sauce. This is the most time-consuming part and can be done a day in advance. The ragù should simmer for at least 3 hours until rich and thick. The béchamel should be smooth and velvety. Allow both to cool slightly before assembling.
⏱️ 3.5 hours - 2
Preheat your oven to 180°C (350°F). Generously grease a large rectangular baking dish (approximately 30x20 cm or 12x8 inches) with butter.
⏱️ 5 minutes - 3
If your fresh lasagna sheets are very thick or you prefer a softer pasta, you can briefly blanch them in boiling salted water for 30-60 seconds, then immediately plunge into ice water to stop the cooking. Drain well and pat dry with a clean kitchen towel. This step is optional and depends on the pasta's thickness.
⏱️ 15 minutes - 4
Begin layering: Spread a thin layer of béchamel sauce on the bottom of the greased dish. Arrange a single layer of lasagna sheets over the béchamel, trimming to fit if necessary. Spread a generous layer of Bolognese ragù over the pasta, followed by a layer of béchamel sauce. Sprinkle with grated Parmigiano Reggiano. Repeat these layers (pasta, ragù, béchamel, cheese) until you have used up the ingredients, finishing with a layer of pasta topped with béchamel and a final generous dusting of Parmigiano Reggiano.
⏱️ 20 minutes - 5
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25-30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
⏱️ 45 minutes - 6
Once baked, remove the lasagna from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut clean portions.
⏱️ 15 minutes
💡 Pro Tips
- ✓Using fresh, high-quality egg pasta sheets is crucial for the authentic texture and flavor of Lasagna alla Bolognese.
- ✓The Bolognese ragù should be rich, thick, and deeply flavored. If it's too watery, the lasagna can become soggy.
- ✓Allowing the lasagna to rest after baking is essential. It helps the layers meld together and prevents the dish from falling apart when served.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a greener lasagna, use fresh spinach pasta sheets.
- A 'white lasagna' typically omits the ragù and uses only béchamel and cheese, often with mushrooms or other vegetables.