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Lasagna alla Bolognese

This classic lasagna comes from Emilia-Romagna and is layered with ragù alla bolognese, béchamel sauce, and Parmigiano-Reggiano. Unlike American-style lasagna with ricotta, the traditional Italian version is more delicate yet deeply flavorful. Perfect for Christmas Day or any special gathering.
Print Recipe
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

For the Ragù alla Bolognese
  • 3 tbsp extra-virgin olive oil
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 2 cloves garlic minced
  • 1 lb ground beef or mix of beef, pork, and veal for richness
  • ½ cup dry white wine
  • 1 cup whole milk
  • 1 28 oz can crushed tomatoes (or passata)
  • 2 tbsp tomato paste
  • 1 bay leaf
  • Salt and freshly ground black pepper
For the Béchamel Sauce
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk warmed
  • Pinch of nutmeg
  • Salt to taste
For Assembling
  • 1 lb fresh lasagna sheets or dried, parboiled
  • 1 ½ cups Parmigiano-Reggiano freshly grated
  • Olive oil for greasing the pan

Method
 

Make the Ragù
  1. Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery; cook until softened (about 8 minutes).
  2. Stir in garlic and cook 1 minute.
  3. Add ground meat, breaking it up with a spoon. Cook until browned.
  4. Pour in the wine and simmer until it evaporates.
  5. Stir in tomato paste, crushed tomatoes, milk, and bay leaf. Season with salt and pepper.
  6. Simmer gently, uncovered, for 1 ½–2 hours, stirring occasionally. Add a splash of water if it gets too thick.
Make the Béchamel
  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour and cook for 1–2 minutes to form a roux.
  3. Gradually whisk in warm milk until smooth.
  4. Simmer until thickened (about 8 minutes).
  5. Season with salt and nutmeg.
Assemble the Lasagna
  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  2. Spread a thin layer of ragù on the bottom.
  3. Add a layer of lasagna sheets, slightly overlapping.
  4. Spread a layer of ragù, then béchamel, then sprinkle with Parmigiano.
  5. Repeat layers until all ingredients are used, finishing with béchamel and a generous sprinkle of Parmigiano on top.
Bake
  1. Cover loosely with foil and bake 30 minutes.
  2. Remove foil and bake another 15 minutes until golden and bubbling.
  3. Let rest 15 minutes before slicing.

Notes

  • The most authentic version uses a mix of beef, pork, and veal for depth.
  • Fresh pasta sheets make for a delicate texture, but parboiled dried lasagna works well too.
  •  Both ragù and béchamel can be made 1–2 days in advance. Assemble and bake when ready.
  • A Sangiovese or Barolo is a perfect match for the richness of this dish