Classic Lasagna alla Bolognese

The History of Lasagna

Lasagna is one of the oldest types of pasta, dating back to ancient Greece and Rome. However, the modern version known worldwide originated in the Emilia-Romagna region, specifically Bologna. Authentic Bolognese lasagna uses fresh spinach pasta, rich meat ragù, and smooth béchamel sauce—never ricotta or heavy mozzarella layers.

Step-by-Step Recipe

1. Make the Ragù: Sauté finely diced onion, celery, and carrots. Add minced beef and pork, browning thoroughly. Pour in wine, let evaporate, then add tomato passata. Simmer on low heat for at least 2 hours.
2. Make the Béchamel: Melt butter in a saucepan, whisk in flour to make a roux. Slowly whisk in warm milk until smooth and thick. Season with salt and a pinch of nutmeg.
3. Prepare pasta: Boil the fresh lasagna sheets for 1 minute in salted water, then transfer to an ice bath, and dry on clean kitchen towels.
4. Assemble: Spread a thin layer of ragù at the bottom of a baking dish. Lay down pasta sheets. Top with ragù, a drizzle of béchamel, and grated Parmigiano. Repeat to create 5-6 layers.
5. Final Layer: Top the final pasta sheet generously with béchamel, a little ragù, and plenty of Parmigiano to form a golden crust.
6. Bake: Bake at 350°F (180°C) for 30-40 minutes until bubbling and golden on top. Let rest for 15 minutes before slicing.

🍽 Serving Suggestions

Lasagna is a rich main course. Serve with a crisp, acidic side salad to cut the richness. A robust red wine like a Sangiovese or a Chianti Classico is the perfect pairing.