Lasagne alla bolognese
Bologna's baked lasagne: thin egg pasta sheets layered with ragù, béchamel and Parmigiano. No mozzarella, no ricotta.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 45 min
- Cook
- 3 hr 40 min
- Rest
- 15 min
- Total
- 4 hr 40 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Lasagne alla bolognese is three things layered thin: egg pasta, slow ragù and béchamel, with Parmigiano between each layer. There is no mozzarella, no ricotta and no crème fraîche lid, and the ragù has no garlic or herbs. In Bologna the sheets are green, made with spinach in the dough; plain egg sheets are common across Emilia and just as proper. Make the ragù first, ideally the day before. The béchamel should be pourable, scented with nutmeg, not a paste. Build at least five layers, keep each one thin, and finish with béchamel, a little ragù, cheese and flakes of butter. Rest it before cutting or it slides apart.
What you'll need
17 ingredients. Tap each one once it's out on the bench.
- Pasta
- Ragù
- Béchamel
- To layer
- Ingredients
Ingredients
Pasta
- Lasagne sheets, fresh egg sheets, green (spinach) if you can500 g
Ragù
- Beef, coarsely minced400 g
- Pancetta, finely chopped150 g
- Carrot, very finely chopped60 g
- Celery, very finely chopped60 g
- Onion, very finely chopped60 g
- Dry white wine150 ml
- Passata400 g
- Milk, whole150 ml
- Beef stock, hot, as needed300 ml
- Olive oil44 ml
Béchamel
- Butter, 60 g for the béchamel, the rest for the top80 g
- Wheat flour60 g
- Milk, whole, warm800 ml
- Nutmeg, freshly grated1.2 ml
To layer
- Parmigiano Reggiano, grated150 g
Ingredients
- Salt7.4 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Make the ragù: melt pancetta in the oil, soften carrot, celery and onion, brown the beef, add wine and let it evaporate, then passata. Simmer covered on the lowest heat for 2½–3 hours, adding the milk gradually and broth when dry. Season.
180 min
Step 2
Make the béchamel: melt 60 g butter, stir in flour for 2 minutes, then whisk in warm milk. Simmer, stirring, until it coats a spoon. Season with salt and nutmeg.
12 min
Step 3
Heat the oven to 180°C. If using fresh sheets, blanch them a few seconds in salted water and lay them on a cloth.
10 min180°C
Step 4
Butter the dish. Layer a little béchamel, pasta, ragù, béchamel and Parmigiano; repeat for at least five thin layers. Finish with béchamel, a spoon of ragù, cheese and flakes of butter.
15 min
Step 5
Bake until bubbling and browned at the edges, 30–40 minutes. Rest 15 minutes before cutting.
40 min180°C
Nutrition
Per serving · estimate
- Calories
- 851 kcal
- Protein
- 43.8 g
- Carbs
- 46.7 g
- Fat
- 53.9 g
- Saturated fat
- 24.2 g
- Fibre
- 3.2 g
- Sugar
- 11.5 g
- Sodium
- 1754 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Eggs
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
Fresh green sheets → Dried egg lasagne sheets
Use the no-boil kind or blanch them. Loosen the ragù with a little more broth.
Tips
- Thin layers are the point. A thick wedge of mince is a different dish.
- Make the ragù a day ahead and the whole job is calm.
History & culture
This is Sunday and holiday food in Emilia-Romagna, made in a family-sized tin and fought over for the crisp corners. Every household has its number of layers. Southern Italy has its own lasagne, with ricotta, small meatballs and mozzarella; that is a separate tradition, not a correction of this one.
Baked layered pasta is medieval in Italy, but the Bolognese version settled in the nineteenth and twentieth centuries, as tomato joined the ragù and béchamel arrived in Italian kitchens. The Bologna chamber of commerce holds a registered reference recipe for green lasagne alla bolognese, deposited by the Accademia Italiana della Cucina.
Traditional — Ragù, béchamel and Parmigiano only. Green spinach sheets are the Bologna standard.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Lasagne alla bolognese take?
4 hr 40 min all in — 45 min prep, 3 hr 40 min cook, 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
7 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Saucepan, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Fresh green sheets → Dried egg lasagne sheets. Use the no-boil kind or blanch them. Loosen the ragù with a little more broth.
Any tips from this recipe?
Thin layers are the point. A thick wedge of mince is a different dish. Make the ragù a day ahead and the whole job is calm.
Can I prepare this ahead?
Make the ragù a day ahead and the whole job is calm.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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